Reviewed: Sep. 26, 2011

This is my favorite salmon recipe. I've made this many times, exactly as given, and grilled the steaks over charcoal. Because it's a bit laborious, and we like to eat salmon often, I double the recipe and put it in a salad dressing bottle and refrigerate for up to a week or two.

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4 users found this review helpful

Reviewer:

Cathy Taddei

Reviewed: Aug. 20, 2011

I LOVE THIS RECIPE. AS SOME HAVE POINTED OUT; SALMON CAN BE OVERWHELMING ESPECIALLY IF ONE DOESN'T PARTICULARLY LIKE STRONG FISH. YET IS SO HEALTHFUL. THEREFORE, I TRY TO EAT IT WHENEVER I CAN. ANYWAY A FRIEND PREPARED THIS EXACTLY AS WRITTEN AS FAR AS I KNOW WITH SKIN ON CHARRING IT ON THE GRILLE JUST THE RIGHT AMOUNT. IT WAS SO GOOD BECAUSE I COULD NOT TASTE ANY OF THE INDIVIDUAL INGREDIENTS, ONLY THE WONDERFUL FLAVOR OF THE DISH ITSELF. COOK SAID HE SPLASHED SOME SAKE ON IT AT THE END. I COULD EAT SALMON PREPARED THIS WAY ANYTIME.

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6 users found this review helpful

Reviewer:

josfitz

Reviewed: Mar. 26, 2011

This is one of our family's favorite ways to have salmon. Its a recipe in the Weber grill cookbook. Very tasty.

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7 users found this review helpful

Reviewer:

Leann

Reviewed: Jan. 28, 2011

Good! Not great. It was just okay.

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8 users found this review helpful

Reviewer:

COOKNAGIN

Cooking Level: Intermediate

Living In: Walla Walla, Washington, USA

Reviewed: Nov. 13, 2010

This recipe is awesome!!! I've made it many times for both family and friends. It's always a hit. I don't change anything other that just OJ. Don't let the one negative review scare you, this IS a keeper!

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9 users found this review helpful

Reviewer:

adam newcomer

Cooking Level: Intermediate

Home Town: Chambersburg, Pennsylvania, USA

Living In: Ellicott City, Maryland, USA

Reviewed: Jul. 5, 2010

I did not care for this recipe. It might be better with low-sodium soy sauce, but I'm not going to bother to try.

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10 users found this review helpful

Reviewer:

888ivy

Reviewed: Mar. 2, 2010

Wonderful! A nice change from the salmon with garlic/lemon/butter that is usually cooked here.

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9 users found this review helpful

Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Shawnigan Lake, British Columbia, Canada

Reviewed: Feb. 13, 2010

This is my favorite marinade recipe. I have used it with salmon, various kinds of white fish, chicken, hot dogs, beef--you name it--and it has been outstanding on every single one of them. I typically triple or quadruple the recipe, add it to a variety of meats, and then freeze them until I'm ready to use them. I've served this to company a number of times and received rave reviews every time.

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8 users found this review helpful

Reviewer:

naner

Reviewed: Dec. 31, 2009

Really delicious- the leftovers the next day on a salad were just as good. Everyone that tried it loved it.

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5 users found this review helpful

Reviewer:

Kelly

Reviewed: Dec. 6, 2009

Relatively simple and even impressed the non-salmon likers in the family. I substituted equal parts spaghetti sauce for tomato and ginger powder for the root.

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6 users found this review helpful