Reviewed: May 22, 2009

My In-laws are Japanese, I made this dish for my husband and his family. They loved it! The only suggestion they made was to maybe add a bit of sugar with the cucumber salad. It was a but too tart. Other than that it was phenomenal!!! The prep time is well worth it. Thanks for posting this recipe.

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tammy

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Reviewed: Apr. 6, 2009

Wow! This was so good.

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MKBautista

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Reviewed: Mar. 24, 2009

This recipe inspired me to finally join "all recipes.com" and write a review at last. I made this last night for the very first time. I agree with Jimmy D, Fireguy needs to make the whole recipe and Jimmy D, the cucumber salad was amazing and really added to the dish - you guys need to make the whole thing. My guests loved the salmon and I would definitely make the dish again. My husband seared two whole salmon fillets (48 oz - giving me 12 x 4oz fillets) on the grill for me and then I rubbed them with the honey and ginger crust. The crust didn't crisp up for me either but the flavours of it just soaked into the salmon. I would recommend using less peanut oil. Also, if cooking for a smaller number, stick to 8oz per person - the original recipe works with 4 x 8oz portions - as it's so yummy, a smaller portion of 4 oz is not enough! The ponzu butter was to die for! The 4 stages means a little bit of work but this recipe is truly worth it.

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AnnieD

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Reviewed: Jan. 6, 2009

This was the 1st time i baked salmon. This recipe turned out pretty good. I didn't make the cucumber salad or butter but the ginger scallion was very good.

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Fireguy553

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

I wanted to try a recipe that used Japanese ingredients like mirin and ponzu...this was soooo good. I've never cooked japanese food before, so I wasn't sure what it would end up tasting like; but this was so easy, and the flavors were awesome. I would definitely make this again. The only thing I changed was using sake instead of dry white wine because that's what I had on hand, and it tasted great. I'm going to try this with chicken I think....and maybe some japanese rice.

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eshlya2000

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Aug. 3, 2007

This dish was absolutly delicious! I usually add something that isn't in the original recipe. This time I added some horseredish to the ponzu butter. Rave reviews all around from my guests.

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Deborah McDa

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Reviewed: Apr. 24, 2007

A wonderful combination of tastes. Make sure to drain the cucumber salad well or its liquid will dilute the ponzu butter on the plate. The 'crust' didn't fry well for me, but was still tasty.

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Owen

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Reviewed: Feb. 16, 2007

I didn't make the cucumber salad but the salmon and sauce was really well. You can buy bottled ponzu in the Asian section of most supermarkets or make your own (basically soy sauce and citrus). To the other reviewer: why would you rate a recipe without even trying it?

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