Reviewed: Dec. 11, 2008

Great salmon recipe! My husband loved it and my kids ate it, and my kids don't like fish!!!

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Reviewed: Nov. 29, 2008

We loved this recipe. I didn't use the dill rice because I had a wild rice mix and I didn't use rice vinegar b/c I didn't have it, but even without it, it was wonderful.

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tairey

Cooking Level: Intermediate

Home Town: Forest Hill, Maryland, USA

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Reviewed: Nov. 19, 2008

This was sooooo good! The salmon was moist and flavorful and it was so easy to prepare! My 3 year old and my 9-month old both loved it! This recipe is a keeper!

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Yumalicious321

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Parker, Colorado, USA

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Reviewed: Nov. 14, 2008

Tasted great and I took the advice of other reviewers. I added Ginger and cut back on the oil, broiled the salmon and it only took 10 minutes! Fast and tasted great! I will be making this again.

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Angela in Germany

Cooking Level: Beginning

Home Town: Georgetown, Illinois, USA

Living In: Borken, Nordrhein-Westfalen, Germany

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Reviewed: Nov. 10, 2008

I preferred this to the China Moon Salmon I made last week, though I wasn't overly keen on the dill rice. My Costco salmon fillets were skinless, so I turned them every half hour or so for three hours - I thought they absorbed the marinade flavor nicely, but retained some of the salmony taste. Perfect. The only other thing I did differently was to sprinkle a few toasted sesame seeds over the fish and noodles. Very nice. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 6, 2008

This recipe just wasn't for me. I used Sockeye Salmon, and would have preferred to stick to my old standby. I have tried many versions of Asian Salmon, and just don't like the flavor. However, I cam giving this recipe four stars because it does turn out quite well. I didn't add ginger but would next time. I also broiled the fish towards the end and boiled down the marinade to thicken slightly. For those that feel the fish doesn't soak up enough flavor, marinade it flesh down - not skin down, so the marinade permeates the flesh. Then flip it before cooking.

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Meandmsjones

Cooking Level: Intermediate

Home Town: Minocqua, Wisconsin, USA

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Reviewed: Nov. 2, 2008

Excellent recipe! I wish however I had followed the advice of others and cut the olive oil in half - the marinade was way too oily. I did add powdered ginger and extra soy sauce. All in all a great dish and I will make it again.

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BJD1979

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

This salmon is fantastic!! The dill weed added extra flair to the rice. I will definitely make this dish again. A note to first time cookers: I would make some extra marinade and heat it up in a pot before serving to drizzle over the fish & rice. The marinade tends to thin out in the dish while cooking. So if you want a little extra, make a little extra! ;)

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Amystika

Cooking Level: Expert

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Reviewed: Oct. 2, 2008

I added more sugar to it and it's very tasty. Instead of baking the fish, I actually cooked the fish in the marinade on the stove top.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Sep. 6, 2008

This marinade gives the fish such a great flavor. We used it on Salmon and Tilapia. I want to get some Ahi Tuna Steaks and try it out on that.

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Lana

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Sep. 3, 2008

OMG!!! Now this was unbelievably GREAT!!! I added some minced ginger to this recipe and omitted the rice/dill weed part. I just made the salmon (in fact I grilled it) and brought to our family's labor day party and even those who typically don't like salmon loved this. Everyone RAVED about how good it was. I will definitely be making this again and again.

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kac2research

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

SO GOOD!

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LuckyChef23

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Reviewed: Jul. 30, 2008

Delicious, unfortunately the sauce around the fish burned so there was none for the rice, but a little soy sauce was perfect. I'll be making this again, the smell was incredible

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Alyssa

Cooking Level: Beginning

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Reviewed: Jun. 23, 2008

good recipe

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Jun. 20, 2008

It seemed as though all the flavor of the sauce mixture was superficial, despite the slits I put in the salmon. However, it was a nice change from the usual salmon at my house. I would use a little less garlic and maybe a bit more soy sauce--the final turn-out did not seem at all Asian to me.

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Lamboid Suture

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

this salmon was excellent. served it over wild rice. my husband said this was the best salmon he has ever eaten. thank you for sharing your recipe!

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Stephanie

Cooking Level: Intermediate

Living In: Keller, Texas, USA

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Reviewed: Jun. 5, 2008

This recipe is really good. I add fresh ginger to the sauce as well. I tastes very good with bell peppers too! I also use it on pork chops. A very good sauce!

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jvasey

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Reviewed: May 19, 2008

I've made this recipe several times, always successfully. Two tweaks: I use Tamari soy sauce, on the recommendation of a good friend, and it adds a deeper soy flavor. Also, I substitute minced ginger for the onion. I usually bake it, but sometimes grill it, with equally good results. This is a great, easy recipe!

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SENGA6

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Reviewed: May 13, 2008

Forgot the onions and didn't make the rice. Marinated only for 10 minutes, but still mind blowing. Added ginger powder to the marinade.

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Kamaram

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Reviewed: Apr. 30, 2008

I made this for dinner last night and it was fantastic! I served it with rice and noodles. Both the boyfriend and I really enjoyed it. We even fought over the leftovers this morning! Lucky for me, I won.

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