Reviewed: Feb. 9, 2007

This was the first time I have ever tasted or cooked salmon. This was so easy and yummy. My husband loves salmon and said this was the best salmon he's ever had. I added a few pinches of ginger. Next time I will double the recipe. Thanks!

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ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Feb. 3, 2007

Great recipe, I used green onion and fresh ginger. Loved it!

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valbelle

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Reviewed: Jan. 29, 2007

I made this for my parents and they LOVED it! It's a new family favorite. Like others had suggested, I doubled the amount of marinade, added about a tablespoon of grated ginger, and used green onions instead. I served the salmon with white rice and a mixed green salad with sesame ginger dressing.

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Opal

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Reviewed: Jan. 21, 2007

We loved it. Everyone we've cooked it for has loved it.

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Rhonda

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Reviewed: Jan. 21, 2007

I made this recipe last night for my husband and in-laws. It was absolutely delicious. I followed the advice of several others. For starters, I doubled the marinade which is a "must" and added a dash of cornstarch to thicken the marinade at the end for pour back over salmon! I added ginger to the marinade- delicious. I baked for 15 minutes skinside down, then broiled skin side up for 5 or so minutes. It was perfect! 30 minutes is way too long to bake. I served the salmon over Whole Grain Brown Rice by Lundberg Jubilee(from Whole Foods). I also cooked a quick/delicious mixed vegetable dish (Fire Roasted Vegetables from Trader Joes) and placed the veggies on top of the rice and on sides of the salmon. I also decorated each plate with spinach leaves drizzled with olive oil and rice vinegar. The overall presentation looked quite tasty and the mixture of rice, veggies and salmon indeed tasted wonderful. If you are cooking for four, I strongly recommend atleast 1 1/4 lb of salmon. I look forward to making this delicious dish again and it was a huge hit with the family. Enjoy!

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heidib24

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Reviewed: Jan. 19, 2007

I made this dish using a couple of sliced green onions instead of the minced onions.I had a bag of fresh spinach that I dressed with a little olive oil and rice wine vinegar. I put the spinach on the plate, put a mound of steamed rice on top and topped that with the salmon fillet. Then I drizzled the remainder of the marinade over the salmon. Beautiful presentation and an absolutely delicious and nutritious recipe that my family loved! This could also be made for an elegant dinner party. Next time I'll double the marinade though, you can never have too much marinade!

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Mississippi

Cooking Level: Intermediate

Home Town: Menomonie, Wisconsin, USA

Living In: Mission Hills, California, USA

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Reviewed: Jan. 8, 2007

my kids and i loved this! i used green onions and added alittle red pepper flakes in marinade. will surely make this again!

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julie rose

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Living In: Spokane, Washington, USA

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Reviewed: Jan. 4, 2007

Excellent recipe, one of the better tasting Asian style salmon dishes on this site. I doubled the marinade but kept the oil measurements the same. I added ginger and I might reduce the vinegar just a touch next time. I baked my fish for 10 min at 350 deg, flipped and cooked for 5 min and broiled for 5 min. I then poured the remaining sauce from the pan into a skillet, added some cornstarch on high heat, 30 seconds letter i had a beautiful sauce to pour back on top of my salmon. yummmmmmmmy! served with just plain sushi rice since the flavors are so strong.

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candle2003

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Reviewed: Jan. 3, 2007

I made this for my husband for the first time tonight. We absolutely love it! I followed the recommendations of cutting down on the oil and adding ginger to the dish as well as broiling it at the end. I also added some of our asian flair to it by serving it with white rice and topping it off with furikake (a japanese condiment that includes chopped seaweed, sesame seeds, etc). Just awesome!

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janelle

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Reviewed: Dec. 5, 2006

I used 2x the marinade as others recommended (actually, used 1 lb. of salmon). Other changes I'd make would be to add a little ginger as others have said, and I'd use green onions instead of regular minced—I dislike the little crunchiness and the texture the regular onions give. My own mistake was using frozen salmon, blech! That's not the recipe's fault though! Oh, I'd also flip the fish over skin side up, broil it for about 5 minutes first, peel off the skin, spoon marinade on top, and bake for another 25 or so. I didn't make the dill rice, which honestly seems a really weird accompaniment for an asian-seasoned salmon. I just made some simple quinoa with veg broth. Next time I'll use fresh salmon. Actually might try lime juice in place of the rice vinegar just for a change of pace, although it was fabulous as is. Did I mention the marinade was really yummy?

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Luminous

Cooking Level: Expert

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Reviewed: Nov. 30, 2006

My boyfriend RAVED about this dish! I'm a vegetarian, so I was a bit nervous making something I couldn't sample, but he loved it. I followed the advice of others and doubled the marinade, added ginger and took it out early to put under the broiler for a bit. He liked it so much he wants me to make it for his family.

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MELLY28

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2006

I made this in kind of a hurry for dinner last night. I only marinated for 20 minutes. It was fabulous. Everything went. Plan on making for Christmas guests.

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SHARONPCAL

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Chesterfield, Missouri, USA

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Reviewed: Nov. 17, 2006

I was never a salmon person, and the only reason why I decided to cook it today is because it was the only thing I had in my freezer. IT WAS AMAZING. I definitely am going to do it again in the near future. My husband fell in love with it. I made some changes as I read in other reviews -double the marinade- and add ginger. Strongly recommend.

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Noor

Cooking Level: Intermediate

Home Town: Amman, Amman, Jordan

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 10, 2006

Delicious marinade and so easy to prepare! Subbed Brown Suger Spenda for regular and dried basil for dill in the rice. I agree with other reviewers about wanting plenty of sauce. Yum!

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MORELLAMAY

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2006

I'm trying to eat more salmon and this recipe has been a highlight of the many I've recently tried. I used a wild B.C. Sockey salmon, which tends to be very flavourful. I'm not a big fan of fish in general and only eat it because it's healthy, but this recipe made the salmon extremely tasty without masking the salmon's tastse altogether. I served it with rice mixed with a few splashes of sesame oil and some freshly-toasted sesames, and with ponzu sauce served on the side to dip the salmon in. (I could just drink ponzu sauce on its own, I love it that much! It's a Japanese, "citrus seasoned soy sauce & dressing," according to the Kikkoman bottle. A great mix of salty, tangy and sweet -- really nice with everything.) Oh, and I added a tablespoon of prepared mashed ginger.

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BINARYGIRL

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2006

easy to make..tastes deelicious:)

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Tamela

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Bay Shore, New York, USA

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Reviewed: Sep. 13, 2006

I made this for dinner last night and it was awesome! I used two salmon fillets (prob. not 2 lbs) but the full recipe for sauce, and I was glad to have a little extra sauce, b/c it was so good! I made this with some sauteed spinach instead of rice, making it a great low-carb meal. My husband raved about it and it was so easy. A great, elegant, easy weeknight meal. Thanks for sharing!

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Morespicegirl

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Reviewed: Sep. 11, 2006

Salmon is my all time favorite fish and I've tried different recipes from all over the world. This recipe seemed rather plain. The rice came out dry and the sauce wasn;t enough. Overall, the flavor was ok, but nothing too special.

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babydoll84

Living In: Orlando, Florida, USA

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Reviewed: Sep. 8, 2006

I put this together to marinate in the morning, planning on cooking it that night. My husband had cravings for something else, so I ended up cooking it the next night. I was worried that it would be over-marinated, but I thought the flavor was perfect. I could still taste the salmon, but the marinade added a nice touch. I followed the recipe except for only doing half the amount of salmon but the full marinade. I did not make the rice, but the salmon was wonderful on it's own!

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