Reviewed: Aug. 11, 2011

For all the ingredients that are in this marinade, it was surprisingly bland and lacked flavor. I followed exactly except omitted green onions. Maybe all the flavors cancelled each other out, but it in no way complemented the fresh, wild salmon that's now in season. You'd be better off with a soy/brown sugar/worcestershire marinade and leave all the other stuff out. It wasn't terrible, but I won't be making again.

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 9, 2011

didn't have ginger and didn't notice it missing in this recipe but will add it next time to try. There will definitely be a next time. This was an awesome, moist, flavorful fish. I rolled the salmon in sesame seeds around the edges before grilling, added a nice flavor and texture. served over jasmine rice with a little extra soy and green onions added. yummy!

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Reviewer:

AmberJo

Cooking Level: Intermediate

Reviewed: Aug. 9, 2011

Epic! Add yet one more voice to the Greek chorus praising this recipe. It's easy to tailor this to your taste. We're not people who like things real hot, so in place of the crushed red pepper flakes, I used about 1/4 tsp cayenne. Also didn't have green onions, but I did have one very lovely leek, so I chopped up the light green part. No peanut oil, so I subbed extra virgin olive oil. I also finely grated the zest of one lemon into the marinade. These changes presented no problem. It was INCREDIBLE. In place of salmon, I had some 2" thick marlin fillets. We grilled it over charcoal, and I'm telling you, this was darned near nirvana! Moist, full of smoky, earthy, delectable taste. Salmon is coming next. But be aware that it translates perfectly into other firm-meated fish, such as ahi (fresh tuna,) shark, mahi-mahi, or swordfish. Beg, borrow, or steal the ingredients to make this one. Yes, it IS that good!

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Reviewer:

Baricat

Cooking Level: Professional

Reviewed: Aug. 8, 2011

The whole family loved it! I left out the paprika, the peanut oil, and mistakenly substituted cumin for the ginger, and it was still great. We like cumin more than ginger anyway so it worked for us. Otherwise, followed the recipe exactly. Thanks.

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Reviewer:

ESQGOURMET

Reviewed: Aug. 8, 2011

I didn't have the special oils, so I used a bit of olive oil instead, and it was the best dang Salmon this side of the U.S. I am definitely saving this one.

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Reviewer:

janie222

Reviewed: Aug. 8, 2011

Yum! I used fresh ginger and the salmon was WONDERFUL.

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Reviewer:

BekaS

Home Town: Duluth, Minnesota, USA

Living In: Sandia Park, New Mexico, USA

Reviewed: Aug. 7, 2011

I didn't have salmon, but used shrimp instead. I set aside about 1/4 cup of the marinade to use later. I added the reserved marinade to some cooked spaghetti noodles and steamed green beans from the garden and served with the shrimp. My husband and 20 month old daughter dived right in. I will make this again very soon.

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Reviewer:

yankiedoodlegirl

Reviewed: Aug. 7, 2011

This is an excellent salmon recipe! Easy to make and out of this world flavor! I make this per the recipe and let the salmon marinate for about two hours. This provided great flavor for the salmon without overpowering it. The only variation I made was to leave the skin on the salmon fillets. I find that this works better on the grill. I'll definately be making this again!

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Reviewer:

Ducati996

Cooking Level: Intermediate

Home Town: Franklin, Tennessee, USA

Living In: Plainville, Massachusetts, USA

Reviewed: Aug. 3, 2011

Delicious. For my own delicate tummy, I will probably use less crushed red pepper. I also pan-fried it after marinating for an hour. Reduced the marinade while the salmon cooked and added fresh mushrooms to the marinade to simmer the last couple of minutes. Served over fettuccini noodles. Raves all around.

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Reviewer:

Gwenbishop

Reviewed: Jul. 25, 2011

Excellent. I made a couple of changes---skipped the salt because my soy sauce was quite salty. Also, I skipped the red peppers because my family isn't a big fan of too much 'heat'. The salmon got rave reviews from everyone at the table. I'll definitely make this again!

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