Reviewed: Dec. 21, 2004

I can't tell you how many times I've made this for company and got raves for it. My friends all have their own copy of the recipe. It's got a nice bit of zip from the ginger and mustard. The sugar adds a great contrasting sweetness. It's our favorite salmon recipe! Added note: You may want to tweak the marinating time depending on how strong you want that flavor to be vs the salmon flavor. I've always let in marinate longer than the suggested time, but crossed the line when I went for 6+ hours. Too long! Now we marinate it for 1-2 hours usually.

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MadCook

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 27, 2004

I was planning to make it for lunch the next day, but ate about half of it as soon as I cooked it, YUM!!! My only variations were seasoned rice vinegar & low salt soy sauce. I mixed the marinade the night before to allow the sugar/flavors to blend. I let it marinade for 2 hours, it could have even gone longer. It had a great subtle flavor that didn't overpower the salmon.

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DEBMCE4

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Reviewed: Aug. 9, 2003

Very good and we all liked this including my 3 year old. Will definetly make again.

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COLE01

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Reviewed: Apr. 30, 2003

This is a very good marinade recipe that does not require a lot of time for preparation (at least the marinade doesn't require overnight).

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SP2B

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2003

The marinade was great and I would use it on other meats. If you are not a fan of salmon, this recipe would probably not change your mind, even with the great marinade.

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NITA1951

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Reviewed: Sep. 24, 2002

Excellent, excellent, excellent. This marinade has become a regular in our household. I mix all the ingredients together and bring to a quick boil (on the stove) to allow the sugar to disolve, then cool the marinade (before placing fish in). I have also substitued orange marmalade for the ginger and it turned out just as good. If you marinade the fish overnight it gives it a more powerful flavor. The leftover fish is also excellent the next day and served cold - I have used on top of salad.

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BETSYALLGOOD

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Reviewed: Jul. 1, 2002

My husband thought this was very good. I could eat it and I hate fish. We will make this again and again. Thanks for sharing.

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3 users found this review helpful

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JILL H

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2002

Great tasting, easy, quick, kid proof!!!

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CHAZMAN

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Reviewed: Feb. 15, 2002

We used this over fresh tuna steaks, it was great! We'll definitely use this one again.

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LKANE99

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Reviewed: Apr. 5, 2001

i was concerned that the strong flavours in this recipe might drown the delicate flavour of the salmon, but I was quite wrong. In fact they add to the flavour without masking it. It is quick and simple to prepare (just requires remembering to put the salmon in to marinade an hr before you want to eat) and went down well with everyone!

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KATE.MID

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Reviewed: Sep. 11, 2000

I've made this recipe twice and my husband and I absolutely love it. It will be a regular in our household.

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DORIST

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Reviewed: Jul. 3, 2000

I made this the other night and really enjoyed it. My husband typically doesn't like fish but even he enjoyed this recipe. I used fresh grated gingerroot in the marinade and it was delicious. I will make this again.

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PLF

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Reviewed: Jul. 3, 2000

My husband & I try to never use oil when we cook. Our salmon turned out very oily. And felt heavy in our stomachs. I'd leave out the oil. Fish has it's own naturally.

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MADAMEW

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Reviewed: Jun. 22, 2000

A nice twist on a typical marinade for fish. Now I'll have an alternate to my favorite Hosin and Lime Marinade!

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PINKWATER

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Reviewed: May 29, 2000

We all loved this receipe! My daughter stoped by as we were griling and we invited her and my two grand children to say for supper. She took one look at the Samon and said" yuck your having an adult dinner". (but stayed anyway) Victoria 6 and Noah 20 months loved the samon, as we all did. Thanks for helping me introduce a new kind of cookout food to my family. JEM

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