Would not make this again. There was not enough flavour for the time and mess. The pan was very difficult to clean and the oven now needs cleaning as well.
This sauce was actually pretty good, but too sweet for my taste, so I removed a star. Next time I will reduce the maple syrup to a teaspoon or so. Remember that the seasoned rice vinegar is also sweet. Instead of following these complicated instructions, I just poured the sauce over the fish, no marinating, & baked it in the toaste oven for 14 min or so. Maybe it didn't have the glazed effect but it didn't mess up my kitchen and it was easy.
This was great! Though we Cedar plank grilled it instead.
Absolutely delicious! The caramelization from baking is wonderful. I didn't have salmon with skin on it so the only difference in the directions is I added olive oil to the pan for the initial step so the fish wouldn't stick. Don't eliminate the hot sauce. Adds wonderful flavor but not enough to be hot.
This was very delicious. I will make it again. I used king salmon, and will try it with sockeye next. I did use a cast iron pan and had it heated with the oil (instead of a cold pan) because we eat a lot of salmon, and I know how fun it is to clean the skin off the pan. It worked great and the skin came off both the pan and the salmon, but wasn't overcooked.
Absolutely loved this recipe. The second time I made it I added 2 teaspoons wasabi powder to the sauce and followed the rest of the recipe as is. SO good. The wasabi cut down a bit of the sweetness.
Easy and delicious. Had a salmon fillet without skin and baked in 400F oven for 15 minutes (1inch thickness) and broiled for 2-3minutes.
Hubby dislikes salmon. Hubby loved this salmon! He calls it, "real salmon." LOL! Will make again & again for sure.
I've made the glaze as is and with substitutions: shaoxing wine in place of rice vinegar & brown sugar in place of maple syrup... Very flavorful no matter the combination!
I make this on "quick and easy" dinner nights so I've devised a way for effortless clean-up. I line a skillet with foil, oil the foil & begin cooking the salmon. Once the bottom has a good start, I then transfer the foil and salmon to a baking sheet to go under the broiler. The only dirtied items are now foil, which I toss, and the mixing equipment!
Love this. So simple. I used the unseasoned rice wine vinegar it is much better. I also baked it on parchment in a cookie sheet so much easier to clean and then all you do is toss the parchment.
If you want it to be esthetically pleasing you can just put under the broiler to give it a bit of crust but not really necessary. Served this with sautéed Swiss chard which was nice and bitter and balanced the salmon really nicely
