Rating: 4.77 stars
47 Ratings
  • 5 star values: 40
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Asian flavors accentuate the best fresh salmon that is available to you. If you don't have access to good quality fresh salmon, substitute tuna, mahi mahi, swordfish, monkfish, or wahoo.

Recipe Summary

prep:
1 hr 10 mins
cook:
25 mins
additional:
2 hrs
total:
3 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Cucumber Salad:
Ginger Crust:
Salmon:
Ponzu Butter:

Directions

Instructions Checklist
  • To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.

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  • To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.

  • Preheat oven to 425 degrees F (220 degrees C).

  • Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.

  • Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.

  • Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with kosher salt.

  • To assemble the dish, season the cucumber salad to taste with salt. Divide the salad evenly onto four plates, spreading it out into a 4 to 5-inch circle. Drizzle the ponzu butter onto the bare area of the plate, around the cucumber salad. Place a salmon fillet, crust-side up, on top of the salad, and serve.

Nutrition Facts

1163 calories; protein 48.8g; carbohydrates 27.6g; fat 92.3g; cholesterol 249.8mg; sodium 1036.6mg. Full Nutrition
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Reviews (36)

Most helpful positive review

Rating: 5 stars
02/17/2007
I didn't make the cucumber salad but the salmon and sauce was really well. You can buy bottled ponzu in the Asian section of most supermarkets or make your own (basically soy sauce and citrus). To the other reviewer: why would you rate a recipe without even trying it? Read More
(28)

Most helpful critical review

Rating: 1 stars
10/18/2010
I don't know what went wrong. The ginger-scallion "crust" ended up being nothing more than soggy oily ginger scallion and garlic pieces sitting on top of salmon. I followed the directions exactly. I assumed it was supposed to get crunchy on top. Am I wrong there? I don't know but it looked so unappetizing that we couldn't even eat it. I was so disappointed because it sounded so good. I am mad that all of that mincing was a complete waste.:( Oh and 92 grams of fat per serving? You've got to be kidding me! Read More
(24)
47 Ratings
  • 5 star values: 40
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/16/2007
I didn't make the cucumber salad but the salmon and sauce was really well. You can buy bottled ponzu in the Asian section of most supermarkets or make your own (basically soy sauce and citrus). To the other reviewer: why would you rate a recipe without even trying it? Read More
(28)
Rating: 1 stars
10/18/2010
I don't know what went wrong. The ginger-scallion "crust" ended up being nothing more than soggy oily ginger scallion and garlic pieces sitting on top of salmon. I followed the directions exactly. I assumed it was supposed to get crunchy on top. Am I wrong there? I don't know but it looked so unappetizing that we couldn't even eat it. I was so disappointed because it sounded so good. I am mad that all of that mincing was a complete waste.:( Oh and 92 grams of fat per serving? You've got to be kidding me! Read More
(24)
Rating: 5 stars
08/03/2007
This dish was absolutly delicious! I usually add something that isn't in the original recipe. This time I added some horseredish to the ponzu butter. Rave reviews all around from my guests. Read More
(13)
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Rating: 5 stars
02/17/2010
This dish is sublime if prepared according to the recipe. It literally tastes like a 34 entree at a fancy restaurant. I made it for a Valentines day dinner and my husband loved it. Make sure you also prepare the cucumber salad and Ponzu cream sauce--it's the combination of these with the crusted salmon that make this dish so outrageously delish. Read More
(10)
Rating: 5 stars
01/31/2011
This was absolutely incredible! I felt like I was on Top Chef when I was finished:) Read More
(10)
Rating: 5 stars
01/25/2011
Wow - reviewers weren't kidding, this was amazing! Complex blend of flavors and textures that complemented each other beautifully. I made this as listed except for the ponzu butter sauce, which terrified me a little with the amount of fat involved. O.o I used 1/2&1/2 instead of heavy cream, and cut the 1/2cup of cold butter to 1/4 cup. Still VERY flavorful and creamy. I also didn't have ponzu sauce so I made my own: 3 parts soy sauce, 2 parts vinegar, 1 part orange juice and 1/2 part sesame oil. Most of the work here is prep, with the actual cooking taking very little time. Make sure to get the ponzu butter to the stage where you're reducing by half before you throw the salmon in the skillet to sear, if you want things to come out done all at about the same time. =) Read More
(9)
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Rating: 5 stars
03/24/2009
This recipe inspired me to finally join "all recipes.com" and write a review at last. I made this last night for the very first time. I agree with Jimmy D Fireguy needs to make the whole recipe and Jimmy D the cucumber salad was amazing and really added to the dish - you guys need to make the whole thing. My guests loved the salmon and I would definitely make the dish again. My husband seared two whole salmon fillets (48 oz - giving me 12 x 4oz fillets) on the grill for me and then I rubbed them with the honey and ginger crust. The crust didn't crisp up for me either but the flavours of it just soaked into the salmon. I would recommend using less peanut oil. Also if cooking for a smaller number stick to 8oz per person - the original recipe works with 4 x 8oz portions - as it's so yummy a smaller portion of 4 oz is not enough! The ponzu butter was to die for! The 4 stages means a little bit of work but this recipe is truly worth it. Read More
(9)
Rating: 4 stars
01/06/2009
This was the 1st time i baked salmon. This recipe turned out pretty good. I didn't make the cucumber salad or butter but the ginger scallion was very good. Read More
(7)
Rating: 5 stars
06/25/2011
Awesome! Read More
(7)