Reviewed: Nov. 4, 2009

Love this recipe! Even my 4 year old said it was delicious! I only used 1 lb of salmon and spooned the extra sauce on top of the salmon before serving. I cooked the salmon on 400 degrees so that it would caramelize. Before serving I also splashed a little extra soy sauce on each. It was the perfect touch!! This recipe is definitely a keeper.

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LASHAY77

Cooking Level: Professional

Home Town: Mansfield, Texas, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Oct. 29, 2009

Made a side of salmon taste like hot dogs. We didn't like it at all. In the future, I won't waste perfectly good salmon by covering it with so much stuff that it tastes like something else.

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Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 28, 2009

My husband isn't a fish lover, but he loved this. I think this dish is restaurant quality. I will make this again soon

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Belle

Cooking Level: Professional

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Reviewed: Sep. 30, 2009

This is definitely in my top 2 or 3 salmon recipes. I didn't have sesame oil so I used peanut oil instead and topped with a shake of sesame seeds. SUPER!

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xerxes2695

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Reviewed: Sep. 3, 2009

This was good, my 5 year old who automatically rejected it liked it once he tried it. I baked for 20 min and broiled for 7 and it was perfect. My only change next time is that I am going to take the leftover marinade and make a sauce to drizzle on top so that the flavor is more dominant, it is more like an accent the way it is. I will also cut down on oil, it definitely did not need 2TB. I made 4 small pieces and the marinate amount was perfect but I will double it when I make the sauce.

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Bonnie

Cooking Level: Intermediate

Home Town: Eureka, California, USA

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Reviewed: Aug. 19, 2009

Good, but nothing special. The flavor was a bit bland...I think the proportion of marinade to salmon needs to be increased. Also, I think the flavor needs a little adjustment.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 19, 2009

I had my husband make the marinade while I was at work by telling him over the phone. Usually if he doesn't like the look or smell of something (sesame oil) he won't even try it... well... he tried this and told me to give it a 5. This will be served in my house over and over!

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Citybyrd

Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Jul. 28, 2009

Very simple recipe and tasted delicious.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

Really good and really easy. Great dressing for salmon.

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EDUNCAN02

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 21, 2009

I had high hopes for this salmon and made Asian-inspired sides to have with it, but it just didn't do it for me. My boyfriend and daughter liked it which is why I am giving it 4 stars, but I have found much better salmon recipes on this site. Thanks anyway.

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LODOM42

Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Jun. 11, 2009

Great sauce for salmon! I doubled the recipe but halved the oil as others recommended. I also pan-fried the salmon which made thickening the sauce very easy. It only needed around 5 minutes a side like this. Next time I'll try adding some ginger for more spice.

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Jake & Shaunessy

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Reviewed: May 28, 2009

Wonderful! I make a lot of different salmon recipes and I think this one is definitely in my top five! Like other reviewers suggested, I doubled the sauce and added a Tbsp. of fresh grated ginger. I also used brown rice, which I steamed in the oven with the dill weed. I love the rice, such a delicate flavor which complitments the salmon beautifully. Highly recommend!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: May 24, 2009

Excellent recipe. Very flavorful.

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Lauren

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Reviewed: Apr. 20, 2009

As written this is an excellent recipe! A touch of ginger and quadrupling the sauce recipe makes this spectacular beyond words. I used chicken bouillon with the water for the rice and cut to 1 tsp of the dill weed. We didn't have sesame oil, so I used a touch of Kraft Asian Sesame dressing to set it off. Rave reviews from the kids (1, 2, 4, 9) and both of us loved it! Goes great with a stir fired garlic/ginger veggie medley making this a fantastic meal!

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sc_lass

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Reviewed: Apr. 7, 2009

I didn't find this to be a very good recipe. First of all, the portions are WAY off. It says 8 servings, but I followed the recipe and even added more just for 2 servings. Second, it just doesn't taste that great. To me, it tasted weird with salmon. It might taste good on chicken.

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Jenny

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Apr. 5, 2009

I read the reviews first and decided to follow the suggestions for making more sauce (I agree it's a "must") and adding some ginger to it. I also decided to broil the salmon tops in order to carmelize the sauce on the salmon(yum). While I was broiling the salmon, I was reducing the sauce on the stove top, if it doesn't reduce quick enough then use the corn starch, but I prefer to just reduce the sauce by cooking it on a slow boil on the stove in order to ger a nice thick "gravy" without adding the corn starch or flower, that way you're not adding any other flavors to that phenominally delicious sauce. I will definitely make this again!

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Gwenn

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 28, 2009

great recipe! everyone in my family enjoyed it. super easy and super good. and as everyone else said, i merely doubled the sauce and put it under a broiler for about 5 mins after baking for 15 mins and it was perfect.

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hiyahendasoya

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Reviewed: Mar. 18, 2009

Wow,we really loved this. I did make changes suggested by other reviewers. Doubled sauce (decreased olive oil), took the salmon out of the sauce and broiled on low for about 5 minutes while thickening the sauce on the stove with cornstarch mixed in cold water. Also added ginger to my sauce, and sprinkled salmon with some Old Bay seasoning.

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STEPHZ2003

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

This is a great recipe. I didn't have any sesame oil so I made it without and was still good. Made double the sauce though cause my kids like over their rice.

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laurscookin

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 9, 2009

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 :)

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