Ginger-Scallion Crusted Salmon Recipe

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Most Helpful Positive Review

Feb 16, 2007

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?

—jimmy d

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Most Helpful Critical Review

Oct 18, 2010

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!

—Aseleener

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40 Ratings

Aug 03, 2007

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.

—Deborah McDa

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Jan 31, 2011

This was absolutely incredible! I felt like I was on Top Chef when I was finished :)

—Tabbie

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Feb 17, 2010

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.

—Miriam

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Jun 25, 2011

Awesome!

—Shari

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Mar 24, 2009

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.

—AnnieD

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Jan 06, 2009

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.

—Fireguy553

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Nutrition

Calories
1163 kcal
58%

Carbohydrates
27.6 g
9%

Cholesterol
250 mg
83%

Fat
92.3 g
142%

Fiber
1.6 g
6%

Protein
48.8 g
98%

Sodium
1037 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ginger-Scallion Crusted Salmon

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1163
Calories from Fat: 830

% Daily Value *
Total Fat 92.3g 142 %
Saturated Fat 34.5g 173 %
** Cholesterol 250mg 83 %
** Sodium 1037mg 41 %
** Potassium 1235mg 35 %
Total Carbohydrates 27.6g 9 %
Dietary Fiber 1.6g 6 %
Protein 48.8g 98 %
** Sugars 16.8g
** Vitamin A 43 %
** Vitamin C 33 %
** Calcium 15 %
** Iron 24 %
** Thiamin 85 %
** Niacin 206 %
** Vitamin B6 105 %
** Magnesium 38 %
** Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.