Reviewed: Jun. 13, 2007

Absolutely loved this recipe. I doubled the amount of red pepper flakes and ginger (use fresh grated ginger), and substituted olive oil for peanut. I only had a few hours to marinate it, but next time will marinate overnight. Will also use peanut oil in the future. The green onions were a must. This will be one of our camping favorites, as it can marinate in a ziploc til it's ready. Thanks!

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kkrebs

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Reviewed: Jun. 1, 2007

This recipe has been in my box since 3 years ago. I have made this recipe for at least 30 or more times. Everytime it came out perfect. Rule of thumb, grill about 6 mintues per side.

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crazymama2

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Reviewed: May 31, 2007

This recipe turned out perfectly! I made some modifications - I seared the salmon in a hot pan and finished cooking uncovered in an oven at about 350 degrees. I also used 1 full tbs of fresh ginger, raw sugar instead of brown and olive oil instead of peanut oil, and a touch more soy sauce. I didn't have green onions, so I used a small mild red shallot instead. I made a paste with the garlic, shallot and ginger in a mortar & pestle and added this to the other marinade ingredients. I think this recipe is perfect as it is, but you can easily modify it to suit your tastebuds, it's a recipe that's hard to go too far wrong with.

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chilipadi1

Cooking Level: Intermediate

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Reviewed: May 16, 2007

This recipe is fantastic. I've been converted from a non-salmon eater to a big salmon fan because of this recipe. I've always been turned off by what I thought to be the strong fishy taste of salmon, but this marinade had me licking my plate clean. The marinade doesn't mask the taste of the salmon, but compliments it well, and I think grilling the salmon on the bbq helps to tame the strong fishy taste by adding a smokey flavor. We marinated the salmon overnight, added a bit of extra garlic and grated fresh ginger, but other than that, followed the recipe to a t. The only change I might make next time would be to add more crushed red pepper flakes (to add a bit more heat) and maybe double the marinade and use the other half to make a sauce on the stove... however, the original recipe is good enough on it's own. We grilled the salmon on the barbeque and served it with mashed potatos, broccoli, grilled pineapple, and white white. Absolutely divine!

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Kelly

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Reviewed: May 15, 2007

I enjoyed this very much, we used it on mothers day and shared the salmon with several people who also commented on the taste. Will use again!

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MeganM

Cooking Level: Expert

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Reviewed: May 10, 2007

Delicious! I've never grilled salmon before and this was a wonderful recipe. I only marinaded for 2 1/2 hours since I was running out of time, can't imagine what it will taste like when I marinade it overnight next time around. Will have to try this marinade on other meats as well. Thank you!

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Alla

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Reviewed: May 7, 2007

Fabulous recipe. Works really well with chicken and prawns too. I only had 2 pieces of salmon for our dinner and it was not enough for all of us so I marinated the salmon and prawns together and the chicken by itself in another ziplock. Like many others I used olive oil, fresh ginger and lots of garlic. I did add about 1/4 cup dry sherry. I doubled the recipe and kept some to the side for basting on the bbq. I only marinated it for 2 hours, it would be fabulous if marinated overnight.

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Comeandgetit

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

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Reviewed: Apr. 19, 2007

This recipe was a hit! I used olive oil instead of peanut, and added a single size container of diced peaches just as an experiment, and it tasted GREAT. We cooked it on foil with the edges turned up, and spooned the extra marinade on top occasionally as it cooked. We only let it sit for an hour or so, and it still was moist and tasty. I'll make again for sure.

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Jamie

Cooking Level: Intermediate

Home Town: Reese, Michigan, USA

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Reviewed: Apr. 19, 2007

This was delicious!! My son is allergic to peanuts and sesame seeds so I just just used olive oil and it still came out great. My whole family, including by very picky daughter, dovoured it.

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Beth

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2007

This recipe converted my non-fish eating sisters into licking their plates clean and asking for more. If you knew my sisters, you'd call it a miracle. Super recipe for entertaining. Don't oil your grill, lay the fish on aluminum foil to control the flames. Turn only ONCE, 8 minutes each side.

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annastasia

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Reviewed: Apr. 3, 2007

Yum! Yum! Yum! We eat salmon about once a week, so I am always looking for new ways to prepare it. My husband and I both loved this. Followed recipe exactly, but cooked in the oven...combination of broiling and baking. Will definitely keep this!

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Peg T

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Reviewed: Apr. 3, 2007

Very easy with a wonderful flavor.

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rshreeves

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2007

Wonderful!

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KTALBOTT

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Reviewed: Dec. 23, 2006

Fast & easy, with gourmet taste and appearance. Save this for your wild caught salmon.

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TSRSOL

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Reviewed: Nov. 15, 2006

Very good! We had to broil it in the oven but it would be even better on the grill as recipe calls for. Great tasting, and it's the kind of recipe you can play with if you're short on something and it will still be great!

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HISANDTHEIRS

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 5, 2006

We had too much food, so this ended up marinating for 24 hours.. and it was SO GOOD. Bought wild Alaskan salmon from Pikes Market... I highly recommend the freshest salmon you can get.

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Liz-bee

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Reviewed: Oct. 28, 2006

We love this with wild salmon. The marinade goes well the stronger taste of wild salmon. It's the only way my kids will eat wild or the darker red salmons. I make it with olive oil instead of the peanut oil, because I always have olive oil on hand.

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netta7

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Reviewed: Aug. 7, 2006

This marinade is great! I doubled this recipe for a get together and people couldn't get enough of the salmon. The compliments just kept on coming.

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saraNOh

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jul. 24, 2006

I marinated the salmon for 6 hours and I don't know why, but I could barely taste any of the marinade after I cooked it. I thought this recipe was just okay. I love salmon and enjoy many other recipes from this site (grilled salmon kyoto and baked salmon fillets dijon are two faves) but I was really disappointed with this. I don't know what happened.

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bethanykate

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2006

This recipe turned out very flavorful even after only 2 hours of marinating (I was running late!). I made the marinade per the recipe instructions, then I tasted it - I thought the flavor of the vinegar was a bit to prominent, and wanted a bit more sweetness, so I added about a tablespoon of Mirin (sweet cooking Sake). I tasted again, and still thought the vinegar was a bit strong, but went with it. I'm glad I did because the flavor of the sauce on the grilled fish was perfect!

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