"Salmon with a spicy Asian-style twist." — JAYDA
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whole salmon, cleaned
chopped fresh ginger root
green onions, chopped
This recipe is fabulous! I cooked it in foil in the oven at 425 for 20 minutes and threw in slices of red pepper too, which were amazing with the sauce. I will make this again and again!
This was just ok. The salmon flavor definitely comes through. Will not make again.
I loved this, and I am very picky about salmon recipes. Like other reviewers, I thought the flavors would overpower the salmon, but the marinade really wasn't too strong at all! I used a 1 lb. salmon filet cut into 2" chunks but kept the other quantities the same, wrapped in foil and baked in the oven for about a half hour. The only thing I would do differently next time is use lite soy sauce (personal preference) and if baking like I did this time I would open the foil for the last 5 minutes to let the sauce carmelize a bit. Will definitely try this with a whole salmon some day as the recipe states!
Living in the Pacific NW, I don't like to add anything too fancy to salmon....my husband was worried that this dish would cover up the flavor of the salmon..and amazingly it enhanced the flavor of the salmon. This is a regular salmon dish in our family now...don't hesitate to try it if you love the real salmon flavor...this did NOT cover it up
I can't wait to try this on whole salmon on the grill because it was absolutely delicious on filets done in the oven. I spooned the marinade on the filets about an hour before putting them in and wrapped them in foil while they waited. I used a hot oven for 20 minutes. About 450 degrees. Probably a lower temp would have worked just as well. I have a side of salmon that I'm going to try it on next, tomorrow in fact, outdoors on the grill. Thanks!
We love this recipe and this is one of the easiest salmon recipe anyone can make. I made it twice already. The first time, I followed the recipe as it was written. We were very impressed. Though after reading most of the reviews, many reviewers were wondering if the fish can be marinated more than 30 minutes. I, personally do not agree marinating more that 30 minutes. I want to taste my fish, and have the marinade compliment the fish, not the other way around. So the second time I made this recipe, I decided to make my marinade a day early. I combined ALL the ingredient (except for the fish) in a container, added a small drop of sesame oil, and about 15 cilantro leaves. The next day, I poured the marinade on the fish, marinate it for 30 minutes and baked it. Sprinkled it fresh scallions and cilantro. The dish is so delicious. All the ingredients complimented each other. Although, when i serve this dish to a group of people, I think I will strain the marinade before pouring it to the fish. The presentation will be better if my guest do not see the chucks of garlic, ginger and wilted scallions and cilantro. Can't wait to make this again. YUM!
Another 5 star salmon recipe for us. My husband another couple that I had over for dinner tonight were all in agreement. I forgot to put the lime juice in and did not have any fresh ginger (so used 1 tsp. ground) and did not have any green onions....even with all this..it was absolutely fabulous. Thank you for an excellent recipe.
I needed a little something to spice up the usual bland fish dinner at my household. When i found the chile garlic bbq salmon recipe on my favourite website in the world, I thought, lets give it a shot. My kids who dont normally like fish asked for seconds and my wife thinks ive been going to chef school when shes at work. Only we know my secret.
* Percent Daily Values are based on a 2,000 calorie diet.
Chile Garlic BBQ Salmon
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 222
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