17 Reviews

The sauce was luscious. I used Chicken breasts instead of salmon; DH and I both loved the flavor. To keep it low-carb, I used Splenda in place of sugar, and sauce was so tasty. A nice balance of flavors!

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BeachGirl June 17, 2003

This is fantastic! Thank you!

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7Seven June 19, 2012

This review is long overdue. I already made this recipe maybe 8 times in the past year (I tried not to make it so much due to salmon having mercury, but it sure is hard to not make it because it gets requested a lot!). It's such a delicious recipe! I make it in a covered wok, but I'm sure many other type of pans can work. I use a bit less of the sauce, because I found that otherwise it doesn't glaze up in the time the salmon gets cooked. I have to say this is my favorite recipe on this site in terms of the flavor and how quickly it can be made.

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colachef September 01, 2010

Great Salmon recipe! It was very tasty and we will be making it again, I am sure.

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Chef de Sucre August 14, 2010

Excellent. So quick and it's nice to see a salmon recipe that doesn't have to be grilled. Would serve to guests or use as an easy, special Sunday dinner.

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AuntWex January 30, 2010

Thank you so much for the recipe Kimke! It is so easy and quick. I think I had the whole recipe done in about 20 minutes. It is a really versatile recipe as well. I added a couple tablespoons of orange juice and next time I may try some pineapple. I thought the amount of sauce was in good proportion with the amount of fish, but it is great on rice so a little extra is nice too. I also added a little cornstarch to make the sauce thicker. For me I think I would cut the sugar down a little, but other than that it was great! I think next time I will try with tofu. Thanks so much- it's a keeper!

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Simonich February 23, 2009

This is truly a wonderful recipe. The ingredients blend perfectly and give the salmon a great flavor, with no one ingredient dominating. Thanks for sharing. I will make this regularly.

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Pesto lover November 15, 2008

Excellent recipe! I only had light soy sauce, so I substituted it for the dark soy sauce. Also, instead of peanut oil (which I find too strong), I used almond oil. I love this recipe because it is quick, easy and calls for everyday ingredients you would normally have in your kitchen. This recipe also works great with frozen salmon fillets. Thank you for sharing your recipe...a definite keeper!

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WildCook October 04, 2008

Awesome!

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Starcry September 14, 2007

Outstanding! The sauce was supreme and I'm thinking it could be used with chicken also. I added a bit more wine and a sprinkle of lemon pepper, but not sure if that really made a big difference or not. Thanks for sharing.

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BakinBaby September 06, 2007
Teriyaki Ginger Salmon