Reviewed: Apr. 26, 2006

Very tasty just like it is. Thank you for sharing this yummy recipe.

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Baby Homer's Mom

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Apr. 16, 2006

Light teriyaki flavor..loved the onions but would have liked the sauce a bit thicker..next time will add cornstarch or broil it for longer.

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dianamtu

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Apr. 14, 2006

I haven't ordered salmon in a restaurant since I discovered this marinade! I think I would be disappointed since I can make something so good (and so easily) at home. I half the amount of salmon but leave the amount of marinade alone. We pour the marinade over top of the rice after cooking. It does not make great leftovers, but is delicious the night of. I have passed this recipe on to several people.

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Corrie A.

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Reviewed: Apr. 6, 2006

This is for all you salmon haters! If you don't like salmon, then you haven't had FRESH salmon. Also, don't eat the pink stuff. Get the red or king when available. This recipe is awesome when using the good stuff.

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patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

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Reviewed: Apr. 5, 2006

This salmon was very good, I made much more sauce as others had recommended and it was great. I probably should have cooked it a few more minutes than it called for.

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Laura K

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 24, 2006

Fabulous! I had all the ingredients on hand. Will definitely make again soon.

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DANA COLE

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Reviewed: Mar. 22, 2006

Yummy!! The whole family loved it. Probably because it didn't have that fishy taste. I didn't have any wine vinegar so I used balsamic vinegar.

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Siria www.monsterinlaws.com

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Reviewed: Mar. 22, 2006

This was delicious!! I did add some fresh ginger, and I reduced the oil a bit. I also scaled the recipe down to four servings, which I wish I hadn't done. A lot of the sauce dried up during baking.Next time, I'll make all the sauce even for less fish. I made plain basmati rice, minus the dill, which went perfectly. I will definately make this again. The salmon was moist and tender, and the house didn't smell like fish!

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newmommy

Cooking Level: Intermediate

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: Mar. 20, 2006

This is my "go to" salmon recipe. I have made it for tons of people and always get rave reviews. I use far less sesame oil than is called for, the toasted sesame oil I use is a bit strong. I also use seasoned rice vinegar it adds a nice flavor. If I am going to grill the salmon I use 2-3 times the amount of brown sugar so that it gets a nice glaze on top - mmmmm good! Great holiday meal for us non-meat folk!

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GEANERS

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Mar. 20, 2006

I have made this 3 times already and it's the *only* way I'll make salmon now - at my husband's request! We like to individually wrap them in foil, it comes out more moist that way (with doubled the sauce, of course). AND adding fresh minced ginger gives it that full asian flavor! So delicious!

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Sue

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Reviewed: Mar. 19, 2006

This was wonderful. I got a huge 2 lb. slab of salmon and cut it into 4 parts. Next time I am going to triple the sauce and not use the dill (just my preference). I'm definitely making this again!

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ANJA

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: Oakland, California, USA

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Reviewed: Mar. 2, 2006

Thumbs up from my non-fish eating husband! I took others advice and cut the oil in half. I also added ground ginger and sesame seeds that I had on hand and it added a nice punch. Next time, I will double the marinade - the best part.

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magnusmom

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Reviewed: Feb. 19, 2006

good stuff, if just a tad too oily. really nice flavor, though. i didn't use skin-on salmon, either, and it was still yummy. i'll definitly make it again.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 16, 2006

I am now CONVERTED!!! I hate salmon - it's almost always dry and incredibly fishy... but for it's health benefits I'm trying to start eating it at least once a month. After a long recipe search and much deliberation, I made this recipe last night. WOW WOW WOW - it is finger-licking good. The sauce was amazing – so smooth and silky, gentle and flavorful. I doubled the sauce as many have suggested and I wish I tripled it; I also added about a tablespoon of fresh ginger and didn't add any olive oil; maybe next time I'll add a little cilantro as well. I marinated the fish for about an hour, but the marinade hasn’t had enough time to fully permeate the fish, next time I’ll try marinating for a longer period. I baked the fish for about 30 minutes and it turned out moist and juicy and oh so delicious. Can’t wait to entertain with it this weekend. Thank you soooo very much LYNSEEY for converting me to a salmon eater. (I really wish I could give more then 5 stars - this recipe towers above all others.)

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BOGINIA2

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Feb. 10, 2006

This was easy, heart-healthy, and fantastic. I only baked the salmon for 10 minutes per inch, though, instead of the 20 minutes stated and didn't make the rice. My kids loved it!

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VVGROVER

Cooking Level: Expert

Living In: Allen, Texas, USA

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Reviewed: Jan. 25, 2006

Fantastic! I was never a fan of salmon until I tried this recipe. I have prepared it countless times for friends and family, and they all love it!

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JENNASEA

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Reviewed: Jan. 22, 2006

This was a very good dish. I cooked the salmon on a George Foreman grilling machine for about 7 minutes and prepared the rice in a rice cooker with added olive oil and butter. The flavor was light and delicate.

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RAJNI ANALA

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Reviewed: Jan. 21, 2006

The salmon came out perfect, a little moist and seasonings. I will be making this dish many times in the future!

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KGE2

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Jan. 18, 2006

Extremely tasty! Highly recommend trying.

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ERLPEARL

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Reviewed: Jan. 12, 2006

I debated on how to rate this recipe since it turned out delicious but if I had actually followed the recipe the results would not have been as appealing. I had 1 1/4 lbs of salmon and doubled the sauce recipe. It ended up being the perfect amount of sauce for two people. Can't imagine having 2 lbs and following the sauce recipe as written. I also added 1 tsp of fresh ginger since I can't image an Asian dish without that. Also the baking time really seemed off to me. 30 minutes is a long time to cook salmon- even a thicker filet. I checked mine after 15 minutes and they were done (and they were average sized filets). I did taste it at this point and it was good but not great and the fish was not very appetizing in appearance. So I followed the advice of another reviewer and removed the filets from the marinade and stuck them under the broiler on low for about 7 minutes. THey carmelized beautifully. I also condensed the sauce on the stovetop a little. Did do the dill rice(make sure to cover the rice when you lower to simmer temp) and served it on a platter with the salmon on top and a little sauce drizzled over it. Garnished with a fresh dill sprig. Looked and tasted wonderful. The broiling is a must! I think Grilled Salmon by Tina is still my favorite but we will definitely make this one again.

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mommyluvsnoah

Cooking Level: Intermediate

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