Ponzu Salmon

Excellent ponzu sauce. When I juiced all the fruit up I had over 1 1/2 cups and thought it would be too much for the proportion of sugar. I used 1 cup. That was about right, but it could have gone to 1 1/4 just fine. It didn't taste as much of grapefruit as one would expect. It just tasted citrusy and had a perfect balance. For cooks new to caramelizing sugar: do stand back when you put the juice in the saucepan - that pan is mighty hot. I used flathead fillets for the fish. Nice combination.

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I was leary about this recipe but LOVE to try new sauces for salmon. I thought it would be too zesty/sour. It was absolutely incredible and surprisingly simple to prepare. I would think you could also use this with a tuna or shark steak too. I think I'll be making this for my Father's Day dinner party this year. Regarding STEP 10...I left the zest in. Thank you for a great recipe. I'm so glad I made it!

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First off, I have to say that I don't like fish. I bought some salmon because I know it's good for me, but I didn't really like it the first time I prepared it. I decided it needed some strong flavors to accompany it and so I found this recipe. It is easy, quick, and I really enjoyed it!! I didn't think I would be buying salmon again, but we discussed having this meal again while we were eating last night. I was afraid there would be too much soy sauce, but I made the recipe exactly how it's written, and it turned out beautifully. I loved the "crust" on the salmon, it created a great mouthfeel (which is a reason I think I don't like fish--it's too soft feeling). I was afraid that just salting would make it bland, but with the sauce, it was perfect. I didn't "puddle" the sauce on the plate, but served it in tiny bowls on the side so we could dip as much or as little as we wanted. Thanks Mooseybear!!

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I am always looking for new sauce for our salmon. It was very good. I had the worst day in the kitchen with everything turning out wrong but this sauce was already done and waiting. I did it in a non stick pan so clean up was easy.

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Very easy to put together.

BF and I both loved it!

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I added some red hot peppers in the sauce, and it was delicious to dip our sushi in. We loved it! I will try it with the salmon sometime, but for now wanted to review the sauce!

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Thank you for this recipe! I was initially looking for just a ponzu sauce as my husband is obsessed with the stuff and it's ridiculously expensive to buy (only available at one specialty store). Then I saw the recipe for salmon and was ery excited as my husband also loves salmon and we live on the coast and have it fresh often. The recipe lived up to my hope and more!!!

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Very delicious! I meant to take a picture of the finished product, but we ate it up before I remembered!!! I didn't have any grapefruits or limes on hand, so I just used 3 oranges and a few teaspoons of lemon juice. It still turned out great! I would probably add a bit of cornstarch to thicken the sauce up just a bit, but other than that I wouldn't change a thing! Thank you!

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Mooseybear, I have to say, "This is one heck of a delicious dish"! We loved the sauce and it made the salmon taste spectacular! Definatly 5 stars on this one just the way it is!

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Easy to make and very tasty. I followed the recipe closely, but I thought there was too much soy sauce and it probably needed MORE sugar. It was a tiny bit bitter. Yikes! There is already plenty of sugar in the recipe, but my fruit probably could have been riper. So I suggest you adjust the sugar depending upon the ripeness of the fruit. I'll definitely make again and tweak to my liking. Served with steamed rice and braised baby bok choy.

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Terrific!

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Excellent flavourful sauce! It's so quick and easy to throw together. I've only ever made ponzu as a jelly, so this was a nice change. Excellent method for preparing the salmon as well. We really enjoyed the crust. Yum! Thanks Mooseybear!

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I loved this. The sauce is so light, but packed with flavor. I cooked the fish in foil packets with a little chopped garlic, salt pepper, and some of the fruit juice, and it added a real depth of flavor to the dish when paired with the sauce. Definately a recipe I will be using again and again.

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Fabulous, especially the sauce. I plan to use it on ahi tuna next. Sure miss Meanie!

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This was very good to eat and easy to make on a night when I didn't want to miss a thing during my favorite TV Show!

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Fresh, citrusy, and with a delightful Asian flair. I prepared the sauce precisely as described and got rave reviews. I used salmon filets, baked in aluminum foil packets with a dribble of olive oil and salt, and then plated it over the sauce, dribbled some sauce on top and garnished with additional zest. Beautiful presentation and brilliant flavor. Thanks!

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Good stuff! I added some cilantro to the sauce, and served the whole deal over Asian noodles and asparagus spears. Great combination of flavors. I think a little garlic added in would also be nice.

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Beautiful and really good. And not that difficult, either! We loved the sweet/sour sauce with both salmon and tuna steaks. Also loved the method of cooking the fish--perfect description of cooking time for a result with a nice crust that's not overdone, either. The sauce looked gorgeous and white plates with a small bit of fish on it...

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My husband and I both thought this sauce was superb! And your cooking instructions for the salmon were perfect. I got a beautiful golden crust, although I did shave off about a minute from the cooking time on each side, just for our taste. I cut the recipe in half - 2 fillets and half of the sauce which amounted to about 1/2 cup! Do be careful when you add the fruit juices to the browning sugar. It bubbles furiously, and part of my sugar actually turned solid when the juice hit it. But I worked it through with a wooden spoon, and it eventually blended back in. Whew! I also left the zest in the ponzu.

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