Recipe by Ryan Nomura
"Asian flavors accentuate the best fresh salmon that is available to you. If you don't have access to good quality fresh salmon, substitute tuna, mahi mahi, swordfish, monkfish, or wahoo."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped fresh dill
rice wine vinegar
mirin (Japanese rice wine)
white sesame seeds
black sesame seeds
cucumbers, halved, seeded, and cut into very thin slices
minced fresh ginger root
green onions, thinly sliced
4 (8 ounce)
center-cut salmon fillets
Kosher salt and freshly ground black pepper, to taste
dry white wine
cold unsalted butter, cut into 1/2-inch pieces
Kosher salt to taste
I didn't make the cucumber salad but the salmon and sauce was really well. You can buy bottled ponzu in the Asian section of most supermarkets or make your own (basically soy sauce and citrus). To the other reviewer: why would you rate a recipe without even trying it?
I don't know what went wrong. The ginger-scallion "crust" ended up being nothing more than soggy, oily ginger, scallion, and garlic pieces sitting on top of salmon. I followed the directions exactly. I assumed it was supposed to get crunchy on top. Am I wrong there? I don't know, but it looked so unappetizing that we couldn't even eat it. I was so disappointed because it sounded so good. I am mad that all of that mincing was a complete waste. :( Oh, and 92 grams of fat per serving? You've got to be kidding me!
This dish was absolutly delicious! I usually add something that isn't in the original recipe. This time I added some horseredish to the ponzu butter. Rave reviews all around from my guests.
This was absolutely incredible! I felt like I was on Top Chef when I was finished :)
This dish is sublime if prepared according to the recipe. It literally tastes like a $34 entree at a fancy restaurant. I made it for a Valentines day dinner and my husband loved it. Make sure you also prepare the cucumber salad and Ponzu cream sauce--it's the combination of these with the crusted salmon that make this dish so outrageously delish.
This recipe inspired me to finally join "all recipes.com" and write a review at last. I made this last night for the very first time. I agree with Jimmy D, Fireguy needs to make the whole recipe and Jimmy D, the cucumber salad was amazing and really added to the dish - you guys need to make the whole thing. My guests loved the salmon and I would definitely make the dish again. My husband seared two whole salmon fillets (48 oz - giving me 12 x 4oz fillets) on the grill for me and then I rubbed them with the honey and ginger crust. The crust didn't crisp up for me either but the flavours of it just soaked into the salmon. I would recommend using less peanut oil. Also, if cooking for a smaller number, stick to 8oz per person - the original recipe works with 4 x 8oz portions - as it's so yummy, a smaller portion of 4 oz is not enough! The ponzu butter was to die for! The 4 stages means a little bit of work but this recipe is truly worth it.
This was the 1st time i baked salmon. This recipe turned out pretty good. I didn't make the cucumber salad or butter but the ginger scallion was very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger-Scallion Crusted Salmon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 830
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a moist salmon fillet baked in parchment paper.
Watch Chef John make a simple and delicious broiled herb-crusted salmon.
Watch Chef John prepare a super-easy salmon dish.