Reviewed: Mar. 28, 2012

This Salmon was delcious and fluffy! The marinade made a little crust while baaking in the oven. It was simply tangy deliciousness!

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Reviewer:

laceyncl

Reviewed: Feb. 13, 2012

I followed the recipe precisely - marinated it overnight - it was hands down, 100% the best salmon I've ever cooked! Also I used my oven timer to follow the timing instructions exactly. Absolutely delicious and already recommending this recipe!

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Reviewer:

malsaraf

Reviewed: Feb. 10, 2012

OMG!! This was one of the best salmon dishes I've ever tasted, even in restaurants. I did bake it at 350 degrees for about 20 minutes because my salmon didn't have skin on. I also added cornstarch to the leftover marinade and topped the salmon w/ it after removing from the oven. Just make sure you use FRESH salmon and not previously frozen. Amazing w/ jasmine rice and roasted asparagus and a little wine! Thanks!

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Reviewer:

aparth

Reviewed: Jan. 14, 2012

I just made this and it was superb! My husband and I were starving just from the aroma of the marinade! I only had time to marinate it for an hour and it was still delicious. I also didn't have lemon pepper, so I used regular pepper. I didn't have garlic power, so I used my one remaining clove of fresh garlic. I baked it for 30 minutes at 350 degrees and then broiled it for 5 minutes. I baked it in all of the marinade for the first 20 minutes and then removed most of the marinade to make a reduction. I served it on top of basmati rice and drizzled the reduction on top. Absolutely delicious! I want to try this on boneless/skinless chicken next!

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Reviewer:

LeslieKnope

Cooking Level: Expert

Living In: Arlington, Virginia, USA

Reviewed: Jan. 10, 2012

EXCELLENT!!! We love salmon and enjoy trying it done many different ways. I changed this slightly - using fresh minced garlic and lemon zest and fresh ground pepper in place of the lemon pepper (find it artificial tasting). I only had about 1 1/2 hours to marinate this and decided to bake my salmon in the oven instead of broiling it. I left some of the marinade while it baked and removed at least half to a saucepan to thicken. Just boiled it with some water/cornstarch. This had a ton of flavour...the orange juice gave it a wonderful taste, but not too overpowering. SUPER yummy!

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Dec. 19, 2011

The salmon was delicious! I marinated this for almost 24 hours because of timing, and the orange soy flavor went throughout. The ginger wasn't strong (I used frozen that I cut previously), so I will triple it next time. Here are my modifications: I used 3 tablespoons of frozen OJ concentrate in place of the OJ and fresh garlic instead of powder, regular pepper and a squirt of lemon juice in place of lemon pepper. We had it over pasta and spooned (boiled down and thickened with cornstarch) the marinate overtop.

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Reviewer:

eatsREALfood

Cooking Level: Intermediate

Home Town: Rogersville, Tennessee, USA

Reviewed: Dec. 8, 2011

Delicious, I also pan seared and made a sauce with the marinade it was so good. My husband who isn't a big fan of salmon nearly licked the plate clean haha

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Reviewer:

Lily

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Reviewed: Sep. 26, 2011

My 3 year old and my 1 year old both want seconds when I make this! Only thing I change is to bake the fish instead of broiling it.

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Reviewer:

Taliesin

Cooking Level: Intermediate

Reviewed: Sep. 20, 2011

Sounds Wonderful! I would love to ask: Jackie where is the best place to buy Salmon in Murfreesboro area? I want to make this for my son's 18th birthday! Thanks, Amy in Smyrna

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