Reviewed: Jun. 14, 2008

Excellent. It is as good as any salmon I have had in a restaurant. The "gravy" made the dish. I will make this again, easy and great flavor

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syl

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Reviewed: Jun. 11, 2008

Very good. I am not a big salmon lover but my husband is so this is a great recipe for both of us.

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teresand77

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 11, 2008

This is a great change up recipe for salmon. Our family has grilled salmon frequently (usually on a plank)and there always seems to be some left over. Not the case with this recipe. It was all gone! I following the recipe as published including the overnight marinade. The key was the dipping sauce (it was sweet) which gave the salmon a different twist. We will definitely have this again soon.

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JT's Recipies

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Reviewed: Jun. 11, 2008

The sauce was very good. I added more cornstarch because I like a thick sauce as opposed to a thin sauce. Overall a keeper

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: Jun. 11, 2008

I made this last night and it was FABULOUS. I did not change anything about the recipe and was perfect as it is. My entire family loved it, even my kids who are 1, 3, 5 & 7! One daughter did not like the dipping sauce but had two large pieces without it. It's great with or without the sauce. Next time I make it I will probably cut the soy sauce in half just to cut back on the sodium. Don't be afraid to try the recipe - you won't be disappointed. Especially great for those who are not sure they are fish lovers!

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Sarah Paul

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Reviewed: Jun. 10, 2008

I found this recipe and my husband made it. We followed the recipe exactly. He really liked it because it was good and easy. I do not care for fish as much as he does and I just thought it was okay. The flavor was very similar to teriyaki. We used frozen salmon and my husband said next time he'll use fresh to make it even better.

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Jillian

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 10, 2008

I'm always looking for new ways to fix salmon and this recipe sounded pretty good. I used half the amount of soy sauce called for but otherwise followed the recipe exactly. My husband and I liked it very much and I will definitely make it again.

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ronalyn

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Reviewed: Jun. 8, 2008

This was really good. I am not a salmon eater, but this is definitely a keeper. We are not wine drinkers, so all I had was white cooking sherry, and it was still very tasty!!

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julie

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Reviewed: Jun. 7, 2008

WONDERFUL!! I DID CUT THE SOY SAUCE IN 1/2 AND USED LOW SODIUM. MY HUSBAND RAVED OVER IT. WILL DEFINATELY MAKE AGAIN.

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PAMELADEE320

Cooking Level: Intermediate

Living In: Red Oak, Iowa, USA

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Reviewed: Jun. 7, 2008

My entire family enjoyed this marinade with the salmon. Even my 12 month old ate a couple of pieces. Salmon is so healthy to eat, but not always the best tasting. This recipe will be made again! Thanks a lot.

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lbigirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 1, 2008

Love the sauce. I added red pepper flakes and some maple syrup! Yum!

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Kali Somerville

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 12, 2008

Absolutely delicious! I only marinated the salmon for 3 hours and that was honestly enough for me, but what makes this a killer dish is the "gravy." All I can say is try it, you'll like it!

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Ryan

Cooking Level: Intermediate

Home Town: Three Lakes, Wisconsin, USA

Living In: Snohomish, Washington, USA

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Reviewed: Mar. 10, 2008

I made this last week and my family is already asking for it again. My daughter ate most of mine and my husband is only a minor fan of Salmon - both loved it. I did cut the soy sauce in 1/2 and used a low sodium soy sauce because several had said too salty - other than that I followed the recipe.

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 20, 2008

This is by far my husband and I's favorite salmon recipe EVER. My husband asks for this salmon all the time. I sometimes don't make the gravy, so I know it is just as good with or without! I usually make it with white rice and green veggie, but it is good with jasmine rice too. Oooh and drizzling the sauce over the rice is so yummy too!

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jakenamy

Cooking Level: Intermediate

Home Town: Hooksett, New Hampshire, USA

Living In: Quincy, Massachusetts, USA

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Reviewed: Aug. 8, 2007

I make this every time we have salmon. We haven't found a better marinade yet!! I skip the lemon pepper only because it's such a small amount that you don't even notice it's in there. And I have found that if I try to mix the corn starch in cold water before the marinade is boiling....it doesn't thicken the sauce like it should. I place the salmon on a bed of rice and pour the sauce over top, it's excellent!!

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JuliA

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Jul. 21, 2007

I only had 3 hours to marinate the salmon but it still turned out great! Definitely making this one again!

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C0UNTRY

Cooking Level: Beginning

Living In: Dickeyville, Wisconsin, USA

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Reviewed: Jul. 21, 2007

I'm afraid I have to go against the majority on this one. It was way too salty!! The soy sauce was overkill. It was a waste of good salmon (and good wine).

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DAHLK

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Reviewed: Apr. 24, 2007

very easy and yummy recipe. i make this several times a month. the longer you marinate it, the better it tastes! i also use it with all sorts of other fish (sole, swordfish, bass etc.)

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Joobee

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Reviewed: Jan. 27, 2007

Fantastic! I used a pinot noir, only made 2 salmon filets but made all the marinade & used the remainder of the sauce (after it was thickened) to glaze caramelized pearl onions. I cooked these inside on a grill pan. I make salmon often & hubby said this is his favorite recipe...thanks! I served this w/ sangria (great use for the rest of that wine!), the glazed caramelized pearl onions, steamed green beans & strawberry panna cotta for dessert. Really enjoyable dinner!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jan. 15, 2007

I made this as the recipe states, using a beautiful 1+-pound sockeye filet. Living in the Pacific NW where the salmon stands on its own without lots of extra sauces or flavors needed, I think we're spoiled. While this was good, and the flavors were interesting for a change, and cooking it on the grill was especially nice, we'll probably stick with a simpler preparation of lemon, onion, S&P. Thanks for sharing your recipe, RebeccaKalakota!

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