Reviewed: Aug. 1, 2008

By far one of the best recipes for salmon. I marinated by maybe a half hour in a ziploc bag. Make sure to push all the air out, that way the juices can really saturate the fish. Love it! I make it all the time.

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May


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Reviewed: Jul. 30, 2008

I've made this twice, and I didn't use the peanut oil. Each time I've allowed it to marinate for 6-8 hours. It's fantastic! This recipe got rave reviews from dinner guests last night.

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Carrie

	Cooking Level: Intermediate
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Reviewed: Jul. 16, 2008

This is very good. I did not have the oils suggested, so I justed added 1tbs of olive oil. I will make this again and thinking of other things to use it on. I might increased the b sugar a little just for personal taste. I love it! I grilled it on a george foreman also.

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Cheesecakemama

	Cooking Level: Intermediate Home Town: Chillicothe, Ohio, USA Living In: Fort Wayne, Indiana, USA
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Reviewed: Jun. 2, 2008

Awesome, will make this again and again. It is easy and flavorful, the marinade doesnt over power the natural flavor of the fish. Thank you for a great recipe.

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KLEIGH1

	Cooking Level: Expert Living In: La Grande, Oregon, USA
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Reviewed: May 21, 2008

I followed the recipe exactly except putting a peanut oil. Taste was great!! This marinade goes well with tofu,too.

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garliclover83

	Cooking Level: Intermediate Home Town: Seoul, Soul-T'ukpyolsi, South Korea Living In: Richmond, British Columbia, Canada
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Reviewed: Apr. 18, 2008

We use this marinade on everything! I use it so often I no longer need to look up the recipe. Excellent!

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KARIKM


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Reviewed: Apr. 16, 2008

I agree it was Slammin'. I left out the garlic (gasp!) because of an allergy to it, but it was still delicious. I also didn't have as much time to marinate it--only 30 mins. But, again, I think it came out flawless. I served it with a mixed herb salad and a fat piece of avocado. It's a flavorful recipe that doesn't overpower the salmon.

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Beta cat

	Home Town: San Jose, California, USA
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Reviewed: Apr. 11, 2008

Yum! Yum! Yum! I eat salmon at restaurants at every opportunity but I think this was the best salmon I have ever eaten. Very moist and wonderful flavor. I only had the fillets in the marinade for app 2 hours but it was very adequate.

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iluvmyfive

	Cooking Level: Intermediate Home Town: Wapello, Iowa, USA Living In: Shenandoah, Iowa, USA
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Reviewed: Apr. 3, 2008

OUTSTANDING! I only had two thin Alaskan sockeye salmon filets so I cut the recipe in half. It was the perfect amount of marinade. I followed the recipe 99% (I could not find peanut oil at my grocery store so I left it out). The sauce had just the right amount of "heat" from the red pepper flakes. Baked at 450 degrees for 7-8 minutes but cannot wait to grill using this marinade. Slammin' Good Salmon!

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KOALAGIRL

	Cooking Level: Expert
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Reviewed: Apr. 2, 2008

Very easy and yummy. I've baked this in the oven 3 times now and broil it for a couple of minutes towards the end. Waiting for bbq season. I leave out the green onions if I don't have any on hand - still delicious.

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mn

	Cooking Level: Intermediate Living In: Coquitlam, British Columbia, Canada
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Reviewed: Mar. 4, 2008

This is a great marinade! The flavors are intense and well-balanced. I would use it for poultry as well.

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annt

	Cooking Level: Expert Home Town: Lubbock, Texas, USA Living In: Walnut, California, USA
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Reviewed: Mar. 3, 2008

i was not that into this but my husband certainly was, and he's the fish eater in the house, so we'll go with his opinion over mine. i left out the peanut oil altogether and used the foreman grill.

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RobynHG


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Reviewed: Mar. 2, 2008

Excellent! Followed the recipe as posted except I used lite soy sauce and seared the salmon in a heavy skillet indoors. The aroma that filled our home while it was cooking was making our mouths water! From the smells, to the color of the caramelization, to the fantastic flavor, this recipe is a winner! Thank you for sharing, "Aytom".

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AuntieD.

	Cooking Level: Intermediate
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Reviewed: Feb. 26, 2008

A really great flavor for salmon. I subbed fresh ginger for ground and it was fabulous. Makes a lot of marinade though, next time I will cut in half. Thanks for my new favorite salmon recipe.

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erin


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Reviewed: Feb. 22, 2008

This salmon WAS slammin'. I used fresh ginger because I like it more and I had some, used an extra clove of garlic, left out the salt, and cut way back (down to 2T) on the peanut oil since I was baking instead of grilling. Thanks for the recipe, we'll be having this again.

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SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Feb. 9, 2008

If I could, I'd give this more than 5 stars!!! I'm sorry I didn't make twice the amount for dinner. SO TASTY!!! Forget steak - I'm now a fish eater.

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KYLYNN

	Cooking Level: Intermediate Living In: Columbus, Ohio, USA
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Reviewed: Jan. 14, 2008

We loved this! We made a few changes - we didn't have ginger or sesame oil. My husband added about some cane syrup (his spice of the season) to the marinade. We cooked it on a cedar plank and will definitely do it again!

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