My husband and toddlers loved it, but we like salmon in general. Minor modifications to adjust to our tastes: 1) Doubled the sauce, but wish I had quadrupled it since we love gravy on rice. I don't know how much salmon I had, since I used individually frozen fillets (Used 5 fillets, each about the size of 2 decks of cards. Guessing 3-3.5 lbs since I used about half of a 7lb bag of fish). 2) Though I doubled the recipe, I actually used less sugar...a little more than 1 Tbsp for the whole thing (NOT packed as called for in the recipe). Also used low-sodium soy sauce.
3) Let the flavors of the marinade meld together for a few hours (I did mine overnight because I was making this for lunch and like to prep what I can the night before. 15 min should suffice).
4) First marinaded fish FLESH-side down (vs skin side down) for 45 min so meat would absorb the marinade, then flipped it and let it marinade for another 30. I think marinading flesh-side down made the fish very flavorful. Then I scored the top of fish and ladeled 1-2 spoonfuls of sauce over the fish, per the recipe.
5) 25 min cooking time was perfect for my oven.
6) Served over plain brown rice since I prefer eating stuff with the Asian flavor profile that way, though I may give the dill rice a shot next time.
When we reheated leftovers, I flaked the fish, then mixed it around in the gravy so it would still be moist and flavorful - it was, though it was a tad salty for my taste. Next time, I will dilute grav
Was this review helpful?
0 users found this review helpful
My husband and toddlers loved it, but we like salmon in general. Minor modifications to adjust...