Reviewed: Apr. 25, 2008

a good base for me to work with. I used canned salmon. didn't follow any of the measurements but had most of the ingredients. I lacked the onion and substituted garlic powder. I also didnt pull dill in the rice but I added sliced of ginger to the mix and instead of baking I fried (the salmon was already cooked coming from a can) mixed with the rice and it was an awesome experience to spice up the can of salmon i had before it went bad. will definately make again.

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Lisa

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Reviewed: Apr. 1, 2008

Absolutely fantastic, 5 stars hands down! We love salmon and I made this one last night taking other reviews to cut the oil in half. I had 2 filets (about 5oz each), so I did not double the sauce. Cut olive oil and sesame oil in half and decided to add 1/2 tsp fresh ginger. Baked for about 23 mins and it was fabulous! Served over a bed of couscous (only because it was quick to make) and steamed green beans. I am definitely glad to have cut the oil down and would probably even cut out a bit more, but the sesame is a must! A definite keeper and a must try!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Mar. 23, 2008

This was ok. I doubled the recipe as suggested by other reviews but I'm not sure I really liked the flavour all that much. I think it could have been better... maybe less soy sauce?

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BUNNY78

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Reviewed: Mar. 22, 2008

WOW, THIS WAS SOOOO GOOD ,FOLLOWED OTHER REVIEWS AND DOUBLED THE SAUCE, BUT CUT THE OIL IN HALF AND ALSO ADDED GINGER.MADE BROWN RICE AND WITH THE SESAME BROCCOLI SALAD THIS WAS AN AMAZING HEALTHY DINNER. THANKX AGAIN

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granny bird

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Reviewed: Mar. 22, 2008

I've made a lot of salmon recipes in my day and this one ranks amongst the best. I used 1 pound of fresh salmon fillets, so kept the sauce ingredient amounts as indicated (there was lots for the pouring sauce). The only changes I made were to use chopped green onion, I added 1 tbsp of minced fresh ginger (which gave an amazing flavour), and used basmati rice (and did add the dill weed). Thanks so much for sharing the recipe, Lindseey.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 17, 2008

My family enjoyed this meal very much. I too lowered the olive oil and added ginger. I had to triple the sauce though. I also added ginger and broiled the last 7-8 minutes. Instead of rice, I used couscous, much quicker than rice and you can't goof up couscous. I still added the dill to the water for the couscous. Delicious, will make again.

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Krew

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2008

I have made this twice in one week. I double the recipe for the sauce except for the oil. My 8 year old cannot get enough of it. Great recipe!

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Traci

Cooking Level: Expert

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Reviewed: Mar. 2, 2008

As many others suggested I increased the marinade amount, decreased the olive oil and broiled the last 5 minutes. I also used lite soy sauce which did not decrease the taste -- just the salt! This was absolutely wonderful and our new house favorite preparation for salmon. Thanks for posting!

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HILARYISME

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Reviewed: Mar. 1, 2008

My 3 teenage children asked me to make this again...and they usually complain when I make fish for dinner. I made only minor changes: marinated only for half an hour, baked for 20 minutes, and broiled for 5 minutes at the end. Thanks for a tasty recipe!

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marcar

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Feb. 29, 2008

Very good. I did make a last minute alteration in that I doubled the sauce because it just didn't seem like enough. Was very tasty. Thanks!!

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OneBiteRule

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2008

My daughter made this for dinner this evening and loved it! The only change was that she left out the onion, other than that she followed the ingredients as stated. Perfect flavor! This recipe is a keeper! Thanks for the recipe!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

I thought this was great! I only gave it 4 stars though, because my husband did not care for it. I would make it again, for company. I served it w/quinoa instead of rice.

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jroe

Cooking Level: Beginning

Living In: Cotati, California, USA

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Reviewed: Feb. 17, 2008

I gave this one a five simply because it should stay near the top of the list. The recipe calls for too little sauce. Following the advice below, I doubled the sauce, halved the oil. Baked for 15 minutes or so and brushed on the rest of the sauce...broiled for a few minutes 5-8. This dish tastes great. The broiling and extra sauce is a must but definitely worth the extra effort.

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Jay

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Reviewed: Feb. 13, 2008

Very tasty and actually much more mellow in flovr than I was expecting. I cut the oil in half and added in some powdered ginger. An easy way to serve up some great fish!

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yippee5

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Reviewed: Feb. 7, 2008

Very yummy! I would recommend doubling the amount of sauce it calls for. The sauce was good but there wasn't much of it to cover the fish and rice.

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Jess

Cooking Level: Intermediate

Home Town: Conshohocken, Pennsylvania, USA

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Reviewed: Jan. 31, 2008

I have made this several times now. Very, very good and very, very easy! I listened to what others said and doubled the marinade. I also added a little teriyaki sauce, which gave a very nice flavor. The dill weed gives a very nice flavor to both the rice and the salmon.

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Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Jan. 30, 2008

It was great! I didn't have 2 lbs of salmon, I only had maybe 1.5 lbs but I went by the recipe accordingly, and did not make the dill rice but plain rice and with the sauce it was perfect with plain rice. I let it sit longer in the marinade and didn't slash the salmon like it said. It turned out just great!

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Erica

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Reviewed: Jan. 28, 2008

Delicious and simple way to prepare salmon fillets, it comes out very moist and flavorful. The only comment I would make is to salt the salmon before pouring the marinade on top of it, without the salt the fish comes out a bit bland even with the soy sauce.

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little korean chef

Cooking Level: Professional

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Reviewed: Jan. 27, 2008

I thought I thawed salmon but it was actually Mahi Mahi OOPS! I tried it anyway and it was YUMMY. I am always looking for new and easy fish recipes and I will use this one again. Thanks!

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nmb

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Reviewed: Jan. 26, 2008

Tasty.

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Holly Koz

Home Town: Grand Rapids, Michigan, USA

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