Reviewed: Oct. 9, 2012

I've never been a big salmon fan, but WOW! This is sooo good! Made a tartar sauce to go with it and it was perfect! I've made it twice in the last month!

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Reviewer:

Sheli

Reviewed: Sep. 29, 2012

Delicious! Grilled about 8" from coals for about 15 minutes at 450 degrees F. Flaky and perfectly done from end to end. Thanks for the great marinade.

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Reviewer:

Cindy

Reviewed: Sep. 23, 2012

Great marinade! The only changes I made were using olive oil instead of peanut (what I had on hand), omitted green onion, lower sodium soy sauce, more garlic, & omitted the salt. We're trying to cut down on sodium, and as good as it was, it didn't need it. I marinated it for several hours and baked on 400 for about 20 minutes or so. Delicious. Used leftovers in salmon salad the following day. I can't wait to try again & grill salmon vs. bake, and to try with other meats.

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Reviewer:

Barbara

Cooking Level: Expert

Reviewed: Sep. 20, 2012

So yummy! Only change was baked instead of grilled.

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Reviewer:

Justina

Reviewed: Sep. 17, 2012

I did not have peanut or seseme oil on hand so I just replaced with evoo and it was still fantastic I will make this for many years to come!

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Reviewer:

Mtn.Bound

Reviewed: Sep. 4, 2012

This is reminiscent of a Teriyaki sauce. I'm not a fan but the rest of my family is, so in the spirit of goodwill, I made this for dinner. It had excellent flavor - a little sweet for me (who wasn't a fan in the first place!) but they LOVED it. I will make this again. The men ate every last bit! Kitchen notes: I forgot to marinate in advance so I just added the sauce, and I pan-cooked it as we have terrible experiences with losing our fish in the grill :-) The flavor was still well-developed but I'll bet marinating it would deepen the flavor even more.

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Reviewer:

Olivia

Cooking Level: Expert

Reviewed: Aug. 28, 2012

Delicious!!! My 11 yr old son LOVED this and so did I. Definitely a keeper.

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Reviewer:

Jenkins03

Reviewed: Aug. 26, 2012

Delicious. Fixed the recipe exactly as written. Great recipe for company - can prepare ahead of time, it's simple and cooks quickly.

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Reviewer:

jog4me

Reviewed: Aug. 19, 2012

The longer you marinade the salmon the better to emphasize the flavor of the marinade. It is quick on the grill goes too fast when eating. Make extra marinade, put it in a small saucepan and bring to a boil on medium-high heat. Reduce heat until just bubbling. Cook until the sauce thickens adding mixture of 2 tbsp water and 1 tbsp cornstarch if necessary. We absolutely love it with a side of pasta parmesan or wild rice and steamed vegetables.

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Reviewer:

Aerobiter

Cooking Level: Intermediate

Living In: Whitestone, New York, USA

Reviewed: Aug. 8, 2012

Marinated about 12 hours, then cooked over indirect coals and was very tasty. Used veggie oil instead of peanut and rice vinegar in place of balsamic.

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