I didn't have scallions, but it turned out great regardless. I baked mine in foil as well. I lined the foil with a bed of sliced onions(strips), red pepper, and celery. Instead of brown sugar, i used brown sugar splenda, and I served the salmon with steamed broccoli (with lemon pepper seasoning) for a complete low-carb meal.

This recipe tastes sweeter than the soup my mom used to make for me, but I think the Denjang (miso paste) I bought was sweet by default. I eliminated potato and added more vegetables like shitake mushrooms, pin/ stem mushrooms, strips of lean steak, then added baby bock choi & broccoli at the end (because I love my vegetables, and I like them crunchy). Nonetheless, fantastic recipe.

I'm Korean & this dish did absolutely nothing for me. I thought the saltiness & the sweetness was total overkill. I'm only giving it one star because it didn't taste like the authentic dish, and I had to make substantial changes. Healthy cooking in mind, I made the following changes-- 1) reduced from 1/2 C. of regular soy to 1/3 C of low sodium soy; 2) bumped up the water to 1 cup; 3) I elimated the sugar altogether and sweetened with naturally sweet vegetables Beets (I know it wouldn't make it authentic, but beets are incredibly sweet & it adds a vibrant Red color to the sauce, and if you find the sweetness lacking, you can add splenda to taste), red peppers, and carrots; 4) I used Yams/ sweet potato in place of regular potato (the starch from the sweet potato has similar 'thickening' effects as regular potato); 5) since I like my food spicier than the average person, I added chopped jalepeno (membrane & seeds included). I served the dish with a mixture of basmati & wild brown rice. Packed the dish for lunch the next day, and it tasted even better.