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I thought this was okay personally. It was not what I have typically experienced as teriyaki, though it still was good. To be honest, if I made it again, it would just be for the family; its not something I would make for guests.
We love salmon, & this recipe was no exception! The combo of the salmon & sesame seeds is what made it for me, & I served the skewers on a bed of brown & wild rice! Thanks, much for a great keeper! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]
I made this for Father's Day 2008. Followed the recipe exactly. We did add the green onions and the toasted sesame seeds, they really added to the look of the recipe. Very delicious and easy to make, definately a keeper!
Yum!! DH and I made this tonight and served with a side of teriyaki asparagus. These skewers were delicious. I loved the taste of the green onions and the toasted sesames sprinkled over the skewers. I would definitely recommend adding the toasted sesame seeds. They really contributed to the dish. Thank you for posting this recipe. We will definitely be making this again. Made for the Asian Forum's Let's Get Skewered Challenge.
Excellent! A new way to prepare salmon, and one I'll use again. We loved the teriyaki flavour, even if I goofed and added the green onions to to marinade instead of saving them for later. For my oven I had to increase the broiling time by quite a bit. The salmon turned out just as it should in the end, flaking apart, moist and tender. Thank you for a wonderful recipe.
What a great way to eat salmon! I loved the marinade. Served with Twice Baked Ranch Potatoes, and carrots and tomatoes. Thanks for posting! Made for the Asian Let's Get Skewered Challenge!
This is very good!!! Easy to make.I marinated the salmon overnight. At first I thought the hoisin sauce was overpowering, but once the salmon was broiled, it didn't seem as strong. I had some of the leftovers for lunch today and they were even better. Kind of like smoked salmon but with a teriyaki flavor instead. I will be making this again. Thanks for sharing your recipe Leslie.