Ginger-Scallion Crusted Salmon Recipe - Allrecipes.com
Ginger-Scallion Crusted Salmon Recipe
  • READY IN 3+ hrs

Ginger-Scallion Crusted Salmon

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    1 hr 10 mins
  • COOK

    25 mins
  • READY IN

    3 hrs 35 mins

Directions

  1. To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.
  2. To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.
  5. Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.
  6. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with kosher salt.
  7. To assemble the dish, season the cucumber salad to taste with salt. Divide the salad evenly onto four plates, spreading it out into a 4 to 5-inch circle. Drizzle the ponzu butter onto the bare area of the plate, around the cucumber salad. Place a salmon fillet, crust-side up, on top of the salad, and serve.
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Reviews More Reviews

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?

 
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!

 

42 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.

 
Jan 31, 2011

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

 
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.

 
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.

 
Jun 25, 2011

Awesome!

 
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.

 

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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.

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