Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
I debated on how to rate this recipe since it turned out delicious but if I had actually followed the recipe the results would not have been as appealing. I had 1 1/4 lbs of salmon and doubled the sauce recipe. It ended up being the perfect amount of sauce for two people. Can't imagine having 2 lbs and following the sauce recipe as written. I also added 1 tsp of fresh ginger since I can't image an Asian dish without that. Also the baking time really seemed off to me. 30 minutes is a long time to cook salmon- even a thicker filet. I checked mine after 15 minutes and they were done (and they were average sized filets). I did taste it at this point and it was good but not great and the fish was not very appetizing in appearance. So I followed the advice of another reviewer and removed the filets from the marinade and stuck them under the broiler on low for about 7 minutes. THey carmelized beautifully. I also condensed the sauce on the stovetop a little. Did do the dill rice(make sure to cover the rice when you lower to simmer temp) and served it on a platter with the salmon on top and a little sauce drizzled over it. Garnished with a fresh dill sprig. Looked and tasted wonderful. The broiling is a must! I think Grilled Salmon by Tina is still my favorite but we will definitely make this one again.Read More
I debated on how to rate this recipe since it turned out delicious but if I had actually followed the recipe the results would not have been as appealing. I had 1 1/4 lbs of salmon and doubled the sauce recipe. It ended up being the perfect amount of sauce for two people. Can't imagine having 2 lbs and following the sauce recipe as written. I also added 1 tsp of fresh ginger since I can't image an Asian dish without that. Also the baking time really seemed off to me. 30 minutes is a long time to cook salmon- even a thicker filet. I checked mine after 15 minutes and they were done (and they were average sized filets). I did taste it at this point and it was good but not great and the fish was not very appetizing in appearance. So I followed the advice of another reviewer and removed the filets from the marinade and stuck them under the broiler on low for about 7 minutes. THey carmelized beautifully. I also condensed the sauce on the stovetop a little. Did do the dill rice(make sure to cover the rice when you lower to simmer temp) and served it on a platter with the salmon on top and a little sauce drizzled over it. Garnished with a fresh dill sprig. Looked and tasted wonderful. The broiling is a must! I think Grilled Salmon by Tina is still my favorite but we will definitely make this one again.
I am now CONVERTED!!! I hate salmon - it's almost always dry and incredibly fishy... but for it's health benefits I'm trying to start eating it at least once a month. After a long recipe search and much deliberation, I made this recipe last night. WOW WOW WOW - it is finger-licking good. The sauce was amazing – so smooth and silky, gentle and flavorful. I doubled the sauce as many have suggested and I wish I tripled it; I also added about a tablespoon of fresh ginger and didn't add any olive oil; maybe next time I'll add a little cilantro as well. I marinated the fish for about an hour, but the marinade hasn’t had enough time to fully permeate the fish, next time I’ll try marinating for a longer period. I baked the fish for about 30 minutes and it turned out moist and juicy and oh so delicious. Can’t wait to entertain with it this weekend. Thank you soooo very much LYNSEEY for converting me to a salmon eater. (I really wish I could give more then 5 stars - this recipe towers above all others.)
I wish i had looked at the previous reviews notes before makeing this, should have cut the oil in half and doubled the marinade. Had the potential to be great! smelled wonderful, but not much flavor. I will try again with the changes.
I made this recipe last night for my husband and in-laws. It was absolutely delicious. I followed the advice of several others. For starters, I doubled the marinade which is a "must" and added a dash of cornstarch to thicken the marinade at the end for pour back over salmon! I added ginger to the marinade- delicious. I baked for 15 minutes skinside down, then broiled skin side up for 5 or so minutes. It was perfect! 30 minutes is way too long to bake. I served the salmon over Whole Grain Brown Rice by Lundberg Jubilee(from Whole Foods). I also cooked a quick/delicious mixed vegetable dish (Fire Roasted Vegetables from Trader Joes) and placed the veggies on top of the rice and on sides of the salmon. I also decorated each plate with spinach leaves drizzled with olive oil and rice vinegar. The overall presentation looked quite tasty and the mixture of rice, veggies and salmon indeed tasted wonderful. If you are cooking for four, I strongly recommend atleast 1 1/4 lb of salmon. I look forward to making this delicious dish again and it was a huge hit with the family. Enjoy!
All I can say is AWESOME! My 8 year old daughter HATES (well let me say hated) salmon. The evening I made this, she refused to try it. We made her sit at the table until she had one bite. She sat there for about an hour and a half. FINALLY, she took a bite. She loved it! And it was cold! She ate the whole filet. I was shocked. She told everyone the next day that here favorite food was salmon now.
this was a really good, quick and healthful marinade for salmon, would work great on swordfish. Doubled the amounts for the marinade and cut the amount of oil in half, and used 1 1/2 lbs of salmon. very good, will make again
THE BEST SALMON EVER! I loved this salmon so much I ate it a-top of jasmine rice w/ soy sauce for 5 days in a row!!! I was not much of a salmon girl before, but with a little revision of this recipe, my outlook on salmon has changed. I have a cute little blue notebook I keep all my recipes & I have decided to name this recipe: "The Salmon EVERYONE Liked". This title came about because I made this recipe for MYSELF, but my whole family came begging for a bite because it smelled so yummy, and they all liked it so much, that none of them made any annoying suggestions for the next time I make it(which was a change, for once). This recipe is good for 12 ounces of salmon(2 servings) Okay here's my revised recipe: 1 T EVOO 2 T Rice Vinegar 2 T LOW sodium SOY SAUCE 1/2 t sesame oil or toasted sesame oil(which I use) 1 T & 1 t brown sugar 2-3 cloves garlic 2 T white onion 1 T chopped green onions/chives some grated ginger pepper I mix all the ingredients then pour over the salmon (keeping all the bits on top of the salmon). Refridgerate for about an hour. I cook in 350 oven about 10-15 minutes then pop in the broiler for about 5 minutes (If you like the charred/crispy taist leave in for 7). I serves on top of a bowl of Trader Joe's Jasmine Rice. Then drizzle everything with soy sauce. YUM-O I have made this for myself more than about 7 times in the past 2 weeks, so I think you can tell I like it A LOT! LOL
My husband and I love this recipe
I followed this exactly...except for the fact that the salmon fillet we had didn't have skin on it. Hubby loved it. I thought it was really good too. I will definately make again, but will probably let it cook under the broiler for a few minutes at the end to get the good carmelization that another reviewer suggested. Thanks for the post.
This recipe is SO incredibly good and extremely easy to make!! An incredible gem, gives you a healthy meal you can make in minutes after a long day of work!! One twist that my mom put on this recipe which enhances the flavor a lot is she baked the salmon for about 15 minutes, then put it in the broiler for another 5-7 minutes. The sugar in the sauce caramelizes a bit and the onions get tons of flavor. YUMMY!!
Great recipe! I substituted 1 and 1/2 packets of Splenda to keep it low carb. Also instead of the rice, I served the Salmon on a bed of the oriental cabbage salad featured in the South Beach Diet. The sauce was great over the cabbage. **Also don't over marinate I did that once and the Salmon absorbed all the sodium from the soy sauce and was salty.
I made this for Rob tonight and he LOVED it! I let the fillet I had marinate for several hours and instead of cooking it in the oven, I heated up my cast iron grill pan and gave the salmon a good sear for four minutes on either side. I brought the sauce to a boil in a separate pan and drizzled it over the fish once on the plate. I'm not a salmon person but I'll definitely be using this recipe the next time I buy myself some cod. Thank you Lynseey!!
This was very good. The only thing I changed was the ratio of the olive oil and sesame oil. I put 2 tablespoons sesame oil and 1 tablespoon of olive oil to enhance the flavor. When I baked the salmon, I also added a bag of frozen stir-fry vegetable mix around the salmon. It was a well balanced delicious and nutritious one-dish meal!
I've made this a couple of times now, and it is very tasty and super easy! I add ginger and make 1.5 times the sauce of the recipe. I made the rice the first time, and it was nothing special. The second time I served the salmon over Curried Quinoa from this site and it was wonderful. Definitely a keeper!
Excellent recipe. With three young children, I am always leery of something with too strong of an ethnic flavor, but they all LOVED this one. My husband and myself loved it too. We will definitely be making this again.
We loved this recipe! Even my husband who doesn't like salmon ate every bit! I halved the recipe, substituted white wine vinegar for rice wine vinegar and served it with brown rice tossed with sauteed onions. I served lemon wedges on the side too. This is a keeper!
This is an excellent, amazingly easy recipe! It took me only about 5 minutes to whip up the marinade, which I prepared as per the instructions but used just two salmon fillets (about 9 oz. total). I did reduce the olive oil to one tablespoon, though, based on other people's suggestions. I HIGHLY recommend this recipe to anyone looking for a simple yet delicious way to prepare salmon.
Very good! I reduced the cooking time to half and still found it a little too well done(but I also let the dish and salmon sit out for 10mins so prevent temperature shock on my dish!). Salmon is best medium to medium rare- tender and moist! Great flavour!
This is a good recipe. We only had a few hours to marinade it. If we had left it overnight, it would have been amazing. I could get the flavor from the thinner pieces of salmon. So note to self, let it marinade overnight or make the pieces thinner. The marinade smells just like Hawaii! This will make a great marinade for the Shoyu Chicken.
OK, but sort of boring.
Love it. I agree with all the other reviews though: half the EVOO and double everything else. I cooked almost 2.5 lbs. of salmon and used 2.5 times as much on the marinade ingredients and it was barely enough. I also cooked the salmon for 20 minutes, drained the marinade and then broiled the salmon until ready. I am definitely making this again. Rice: Brought the rice to a boil with butter, then added lemon juice and dill, shut off the heat and covered for 20 minutes. Delicious.
This is the best recipe I've found so far. I did like the other reviews recommended, I used 1/2 the recommended oil, and I also quadrupled the entire marinade so I'd have plenty to let it soak in and still some left over to pour over when it was done. I served it with wild rice and steamed zuccini, a wonderful combination!!
very good after minor adjustments, omit olive oil, double sauce, extra garlic, add ginger and then it's perfect!! You could even add a bit of corn starch to thicken the sauce so that it would stay on the salmon better.
Very easy. Very good. Even my offspring who doesn't care for salmon very much, ate it without complaint. Only sub I made was shallots for onions, as that's what I had.
I prefer to do this dish with a tad more brown sugar. I wondered about the olive oil and sesame oil and thought it an odd mix, but the flavors really blended well in this dish. I always loved the combination of soy sauce and garlic, anyway.
Very good salmon recipe! The rice is good too!
Made this yesterday. Can only give 4 stars due to changes. Cut down to two filets due to only two of us. Took other reviewers suggestion of one TBSP. EVOO and two TBSPS. Sesame oil. Also used brown rice but added two tsps. dried dill. Rest of recipe amounts used as listed. Came out great, but will have to cut down on the rice next time.
This our family's favorite way to have salmon. It is so good. We do increase the soy sauce a bit by a tablespoon for our personal taste but it is just as good exactly by the recipe.
This one didn't dazzle me. The flavors were fine, but it didn't have much of an Asian flavor to me. The overall taste was just... sweet, not much else. I followed the directions but used a bit less olive oil, as per the suggestion of others. I much preferred the recipe for Maple Salmon over this one, though perhaps I could alter this one for more of an actual Asian flavor (maybe add lots of ginger and sesame oil?). Not bad, but not as good as I expected.
This was well worth going to the store to get all the ingredients. My husband and I try to have fish every Friday and this was a new taste that we both think is a keeper. Make twice the sauce.
Very good recipe, especially for those who aren't big fans of salmon.
very easy and good...I would only suggest doubling the sauce...easy and good....
I made the salmon only! I only marinaded the fish for about a half hour & it was still delicious! Make sure the garlic pieces aren't resting on the salmon when it goes into the oven. I bit into a piece of garlic after it was cooked and it ruined the flavor. Can't wait to make this again. Next time, I plan to add some mongolian fire oil for a kick!
Best salmon i've ever made! I also added fresh ginger to the marinade, and subbed shallot for the onion. I used a spicy ginger teriyaki sauce instead of soy sauce. Next time I will double the sauce but cut the oil in half. I served this with basmati rice with saffron and napa slaw made with napa cabbage, rice wine vinegar heated with a little sugar, jalapenos, and ginger. I also added toasted sesame seeds on top of it all. So delicious, i will definitely make this again soon!
I marinated for 2 hours with exact ingredients. There was way too much oil, I wish I would have listened to the other reviewers. I also think there needed to be some cornstarch in here to thicken it up. It was done at 15 mins. I put it in my broiler and it almost started to burn at 3 mins....it didn't seem to carmalize at all. This has potential.
Excellent!! the salmon came out so tender and tasted fantastic. I didn't have eny onions so just left it out.
This is one of the best salmon recipes I have had! My whole family, which includes 2 small children, cleaned their plates. The only sub I made was using one minced shallot in place of the onion. It is what I had on hand. This was quick, easy and SO delicious! Thanks for sharing, Lynseey!
Excellent way to prepare salmon and really nice for having company over. I made no changes and all 8 people raved about flavor and moistness of the filet. Do not overcook salmon. 20 min-30 minutes at most, depending on thickness of filet and your oven. These can be grilled as well. Recommend you baste the fresh filet with EVOO then lightly salt and pepper. Flip them onto grill with seasoned side down. Season the other side. Flip again and baste done side with marinade. I like this marinated then baked so well, that I wouldn't go to the extra work to grill them losing the benefit of the pre-cooking marinade time.
Just ok. The only change I made was cutting the oil in half and I did marinade the salmon for 4 hours. The flavor was good but nothing to write home about. Delicious Salmon from this site was much better and not as fattening from all the oil.
Have made this several times - yum!!!! I followed the suggestions of doubling except only 1TBS oil. I also reduced the sauce that was int he baking dish and poured it over the fish to serve.
This was FANTASTIC - I was cooking for two so used just over 1lb of Salmon but used the prescribed amount of sauce ingredients at the suggestion of other reviewers. Was hoping for a some leftovers but DH made them disappear. Didn't have dill so served with basimati rice & steamed veges.
Excellent recipe, one of the better tasting Asian style salmon dishes on this site. I doubled the marinade but kept the oil measurements the same. I added ginger and I might reduce the vinegar just a touch next time. I baked my fish for 10 min at 350 deg, flipped and cooked for 5 min and broiled for 5 min. I then poured the remaining sauce from the pan into a skillet, added some cornstarch on high heat, 30 seconds letter i had a beautiful sauce to pour back on top of my salmon. yummmmmmmmy! served with just plain sushi rice since the flavors are so strong.
I've made this several times and followed the marinade recipe exactly as written. The salmon is delicious, whether grilled or baked. I've served it with rice, cous cous, or mashed potatoes and it goes well with all of them.
Our family loves this recipe. It's so easy to make. It's so nice to find different ways of cooking salmon. We love Salmon.
Let me first state that my husband and I do not like salmon. We really detest it HOWEVER in an interest to be healthy etc. and the high rating this recipe received, I decided to prepare it. My husband wasn't too thrilled with my dinner choice BUT when this was said and done, it was FABULOUS! I used Minute Rice and added additional dried dill. Also, I doubled the sauce and it still didn't make enough to spoon over more than two pieces of salmon. The marinade masked all of that salmon taste that we cannot handle. He ended up scraping his plate. Served with a sugar snap pea recipe from this site. Excellent meal. I wouldn't hesitate to serve this once again.
my husband and I thought this was great, I didnt have sesame oil but it still turned out very good. Would definitely make again
Really tasty. Made it just as recipe calls for.
Marinade gave salmon a very good flavor throughout. I used 1/2 the amount of oil called for, and it worked fine. This recipe is on the "sweeter" side of asian, as opposed to a spicy or rich flavor. Works well with orange sesame bok choy on the side.
Delicious. You can easily cut down on the olive oil though, as the sesame oil provides enough 'oiliness'. Also, try it with a simple side dish of leeks sauteed with ginger and - towards the end - sprinkled with orange peel and some OJ. If you liked this recipe, try also Grilled Salmon with Ginger-Orange Glaze.
This recipe was awesome! Very Easy to make. Sauce was excellent. The salmon was so moist it just melted in your mouth. Next time I am going to double maybe even triple the sauce as others have suggested. I will have to make more salmon next time....everybody wanted more. It just disappeared down to the last grain of rice! Recommend you definitley try this one.
Loved how this turned out! Great flavor and simple to make.
This was very good, much better than I was expecting. After reading a few reviews, I only used 1 lb of salmon, but kept the marinade the same (did cut the olive oil in half). Perfect amount of marinade and sauce for us. I really liked the rice with it's subtle notes of dill and my fiance raved about the salmon and sauce. Thanks, I'll make this again :)
I used the marinade on trout and it worked just as well. This is a keeper!!
This was GREAT. Also doubled the sauce, nixed the rice and made wasabi mashed potatoes and sugar snap peas instead. YUMMMMM!
definetly double the marinade. my husband who is not a big fish fan loved it!
This was amazing!!! I had salmon long time ago that probably wasnt cooked right and i hated it. I had not had it again until now. It was moist and not fishy at all and my my 7 year old had 2 helpings. The changes I made was I added a little more brown sugar and some extra garlic. This recipe has made me a salmon lover
I would have loved this, but it was overcooked. I did 15 minutes in the oven at 350 degrees and then broiled for 3-4 minutes to caramelize. I can't imagine doing to full 30 minutes in the oven. If I make this again, I'll probably do more like 5 minutes in the oven, 5 in the broiler. Also, I took other reviewers' advice and doubled the recipe while keeping the oil at a single portion level, added a bunch of grated fresh ginger (Tip: To make the ginger grate easier, freeze it. It will stay fresh that way, too.), and added a tiny bit more soy sauce and rice vinegar when I realized the sesame oil was still too strong a flavor for me.
This was good but not quite Orient.
I just made the salmon without the rice. I made a few changes. I left out the sesame oil bc I didn't have any and used garlic powder instead of minced garlic. I marinated it for about 30 minutes and then seared it in a cast iron grill-skillet and finished it in a 450 degree oven (about 10 minutes). It was very juicy and had an awesome flavor! Will definitely be making again!
Restaurant quality. Followed ingredients perfectly. Broiling at the end is a must. Very, very delicious! The longer it marinades, the better it tastes. I baked it at 400 degrees for 10 minutes per inch thickness, but check every now and then to see if it's done.
Very good. I had a 1 1/2 lb piece of salmon, I used the same amount of everything and it came out quite well. I look forward to having it again.
This is an excellent dish. I did add some fresh grated ginger and the juice of 1 lemon. The thick filets I had were perfectly cooked in 25 minutes. I made the dill rice, but it wasn't anything too special. I will use fresh dill next time. Add a fresh green vegie on the side and you have a quick and healthy meal. Will definitely make this again.
sauce was amazing but only enough for a 1lb fish
Delicious. I did it on the barbecue...loved it. Great flavour!
My family LOVED this. Have had several request to make it again soon!!
good flavor. A little too oily. I would 1/2 the olive oil. I baked for only 15min. and broiled for only 2 minutes. Cooked to perfection! I might add a little bit of fresh grated ginger for a little more flavor.
Made this tonight and it was delightful! Cut the salmon into portion sized pieces and seared on the stove top in the marinade. The marinade carmelized and it was soooo good, wish I had made more!
I followed the recipe, but reduced the cooking time to 15 minutes (and upped the temp in the oven to 400). It worked well with brown sweet rice (I added the dill weed as well). Thanks!
unbelieveable. TRIPLED everything but the oils and sugar (only one TB of each), added half cup orange juice, 1 tsp fresh ginger, scallions instead of onion. used light soy sauce. served with rice and sugar snap peas. Every drop of sauce was gone!!! THANK YOU!!!!!
my kids and i loved this! i used green onions and added alittle red pepper flakes in marinade. will surely make this again!
I have used this marinade recipe on salmon, tuna, shrimp, chicken, wings, and pork. It tastes great on everything! I also added ginger.
I really like this way of preparing salmon. The sauce is excellent and it goes great with rice. I omitted the dill because I made extra rice for other purposes, but it wasn't missed. My only complaint is that the suggested portion is huge. I ate half a portion and my partner only ate one, he usually has seconds or thirds. I might suggest serving half servings and having seconds if you're not full.
I have made this 3 times already and it's the *only* way I'll make salmon now - at my husband's request! We like to individually wrap them in foil, it comes out more moist that way (with doubled the sauce, of course). AND adding fresh minced ginger gives it that full asian flavor! So delicious!
This salmon was so delicious and easy, that I'll probably make it a couple of times a month! My husband even raved about it, and he is not a fish fan. It is a good idea to double the sauce, though because it is so good, you will want more! This recipe is a winner!!!
I used a whole 21/2 pound salmon. Salmon came out very tasty. I was a little disappointed in the rice however. I expected more dill flavour. If you are going to spoon the sauce on the salmon when you serve it, then double the recipe for the marinade.
I halved the recipe because I had 16 ounces of frozen salmon fillets (pre-packaged, vacuum sealed). This turned out great! I didn't marinate at all. I just took the frozen fillets out of their packaging and then poured the sauce on top (I left out the sesame oil - saving a few calories). I baked them at 350 for 15 minutes covered with foil and then 15 minutes uncovered - they were perfect. Served with Spicy Bok Choy in Garlic Sauce from this site. It turned into a great meal. Thanks for helping me make a quick and delicious dinner with what I had on hand.
I doubled the marinade amount and reduceed what was left as a sauce to pour over the salmon. Also put under the broiler for about 5 minutes to get brown. Very good and easy to throw together.
This was an excellent marinade/sauce for salmon! I cooked only one pound salmon but used the full recipe for the marinade and it was perfect (so I do reccomend doubling if using 2lbs of salmon). The leftover marinade was sooooooo delicious spooned over rice! I will be making this one again, and again, and again...
I made this with out the rice vinegar I used 1/3 C Kraft asian dressing 3 T brown sugar and I did not use any oil I used 2 T lemon juice. This was very good made with fresh caught Samon cooked after marinating for 6 hours sealed in foil on the grill
This was delicious! I only had time to marinade for 30 mins. I followed the recipe (which is very unusual for me) except for doubling the sauce. Also, I broiled the salmon for the last 5 mins to give it a nice golden color.
YUM!!! I served this for a little get-together last night and it was a HUGE hit. The flavor is mouth-watering but not overpowering and the marinade keeps the fish so moist. I did double the marinade recipe and wish I had tripled it - You really would need to triple it to have enough to really flavor-ize the rice. I also added ginger, per others' suggestion, and increased the amouont of garlic. Instead of long grain rice I used baby basmati rice which was sooooo delicate and tender and tasted awesome. Lastly, I ended up having more people over than I expected and didn't have enough salmon. So I put a bunch of glaze over tilapia filets and served the two fishes side by side. They were both AWESOME.
THIS IS TRULY A GOURMET RECIPE THAT IS QUICK AND EAZY. I DID FOLLOW THE ADVISE OF OTHERS AND MADE DOUBLE THE SAUCE, NEXT TIME I WILL TRIPLE IT. I SERVED WITH WILD RICE AND A BROCCOLI CASSEROLE. MY HUSBAND LOVED IT AND I WILL MAKE THIS FOR COMPANY. I WOULD EXPECT TO FIND A RECIPE LIKE THIS ONE IN EXCLUSIVE DINING ESTABLISHMENTS. WONDERFUL. THANK YOU SO MUCH FOR THIS RECIPE. MARY ANN BURBANK
I love this recipe. It is easy to prepare and so delicious. I substituted the 2 tbsp of onion for green onions instead and added some fresh grated ginger to the marinade I also cut back on the oil. Definitely double the sauce though. Great recipe!
My fiance was really impressed! I used only half the amount of olive oil, doubled the amount of sauce and added some sesame seeds on top....it was delicious!
This was a great recipe!! Very very very good! I doubled the sauce recipe as well.
I made this recipe pretty much as is. Except I seared the salmon on both sides in a pan then transferred to a baking dish. This was soo good, I've already shared the recipe with family.
I really wanted to like this. It smelled great when I was mixing up the marinade and even better when it was cooking, but it tasted like oily vinegar. At first, I couldn't decide if I liked it or not. I really, really wanted to but in the end both DH and I had to set it aside and I whipped up some beans and cheese. Maybe if you were to cut back on the rice vinegar? I'm not entirely sure. Also, I cooked it at 400 for 10 min and that was perfect.
Very good! I can really only give it 4 stars because I tweaked it a bit- doubled the sauce except for the sesame oil, which I left as is, and the olive oil which I omitted entirely. Fish is already oily and I dislike the feel and taste of oily foods. I also added ground ginger. Yummy! Didn't have dill weed so I made it with wild rice and asparagus. My friends loved it! Next time I might add some cornstarch for a thicker sauce.
The BEST! Yum! Followed the recipe as is!
I have made this many times and it never fails. My boyfriend loves this recipe, and the salmon turns out to be delicious every time. I don't usually marinade for 1-2 hours, I think that is too long for fish. I marinade for about 20 minutes, and broil at 350 F for 15 minutes in the middle of the oven, and for about 3-4 minutes right up on the very top of the oven in order to have some caramelizing happening. It's delicious! I really recommend.
Oh my goodness!! This was phenomenal. My son had told me that he didn't like salmon and he was going to have a frozen pot pie instead. Then, as he watched me putting the marinade together he became intrigued since he loves Asian food. He loved it and ended up literally licking the plate. The whole family loved this and I have put it in my "favorites" category so I won't forget about it. I did follow the suggestions about doubling the marinade and baking for 20 minutes and then broiling to finish it off for about 5 minutes. I made the dill rice using brown rice "Texmati" brand Basmati rice. I also purchased a nice sized piece of wild salmon from Costco that worked beautifully. Thank you SO much for this wonderful recipe.
I thought this was ok. I expected more flavor from marinating it for a couple of hours. I would make this again if it was a last minute thing because the ingredients are things I usually have on hand.
This was a very good dish. I cooked the salmon on a George Foreman grilling machine for about 7 minutes and prepared the rice in a rice cooker with added olive oil and butter. The flavor was light and delicate.
This recipe was so good, but I suggest marinating it a little longer. Also - to add more flavor, I melted some orange marmalade (jelly) on the stove until it was a clear, syrupy consistency. Half-way through baking the salmon I poured the jelly over the salmon (it formed a glaze). IT WAS DELICIOUS and my 11 year old loved it also!!
Really liked this & have continued to use the recipe. Nice & light flavor. Sometimes my mouth ends up too dry after eating asian food, but not with this meal. Goes very nicely with a vegetable saute. I keep this recipe in mind when I'm trying to have a healthy dinner. Thank for putting this out there!
Made this one exactly as per the recipe. I personally would not change anything. Served with vermicelli noodles.