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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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Mar. 5, 2009

Very yummy, my 5yr old who doesn't really like fish even had leftovers.. I did like everyone else and broiled for a few min and I added a little cornstarch to the sauce to thicken a bit...

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diamond diva

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Reviewed: Mar. 1, 2009

Very tasty. I made the marinade as written except only made 1 pound of salmon (skinless) & I added 1 T fresh grated ginger. I baked it for 15 min & then broiled it for 5 min, flipped it & broiled another 3-4 min. It was wonderful!

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CAIRA01

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Reviewed: Feb. 22, 2009

It was okay, but I found it too oily. Maybe I should have followed some of the substitutions that were mentioned in the reviews. I will try it again with some of the readers suggestions.

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kyra

Cooking Level: Expert

Home Town: Golden, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 17, 2009

This was a great recipe! I am not a big salmon fan, but this was wonderful. Needed to double sauce and I only put a Tablespoon of EVOO in the sauce. Thanks!!

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Amy

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Reviewed: Feb. 7, 2009

This is a great tasting recipe and so easy to make.

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VDELACRU

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Mountain House, California, USA

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Reviewed: Feb. 6, 2009

very good --did what another reviewer suggested 15- 20 min back time 2 min broil

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TRE1

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Reviewed: Feb. 2, 2009

This was a fantastic salmon dish! I gave it four stars because I changed it a bit from the original recipe as others had suggested. All 3 of my kids loved this and ate every bite. I doubled the marinade, added fresh ginger and baked it for about 20 min. followed by 7 minutes in the broiler. The broiling is a must. It makes this the perfect dish!

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CGETZEN

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Reviewed: Jan. 22, 2009

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.

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Mallard S.

Cooking Level: Intermediate

Home Town: Neponset, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 20, 2009

I liked this, my family wasn't so keen.

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calebbear

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

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Reviewed: Jan. 15, 2009

This turned out great even though I changed some ingredients to suit what I had on hand. I omitted the sesame oil and just used more olive oil, and I used white white vinegar to replace the rice wine, but used a bit less than called for. I followed suggestions of adding ginger,broiling the fish and thickened up the sauce. Yum!

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Jennifer

Cooking Level: Intermediate

Living In: Cape Breton, Nova Scotia, Canada

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Reviewed: Jan. 12, 2009

Wow! This was great. I didn't measure anything, just eyeballed amounts. One comment about the marinade - it's delicious, but powerful. I used this with a frozen salmon fillet and it worked wonderfully. However, if I was using more expensive fresh salmon steaks, I don't think I'd use this recipe because the marinade (especially the vinegar) might overpower the taste of fresh salmon.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 10, 2009

We really enjoyed this recipe. I did make one modification, which was to substitute honey for some of the brown sugar, because my brown sugar had gone rock solid. I think the honey was a nice addition.

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HALLIE_TORONTO

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Reviewed: Dec. 31, 2008

This is a fabulous recipe! At the very least double the sauce - it's delicious and you'll want plenty for the rice. I used brown jasmine rice - very nice. I'll be making this one for company - and sending all of my children the recipe.

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pennyg

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Reviewed: Dec. 28, 2008

For such a simple recipe, this was phenominal. I had all the ingredients on hand, and it worked so good over rice. Add a veggie and that's a complete meal. YUM!

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Mary

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Reviewed: Dec. 19, 2008

Easy and pretty good.

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s4gold

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Asian Salmon

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