By Spankie on January 15, 2005
Photo by boy named Sous
Photo by boy named Sous
"Had this at my sisters and had to find the recipe on the web. Even folks who don't care for salmon love this recipe. I tweaked it a little to lower the sodium and fat. Update: I bought some frozen salmon, made the marinade, and poured into Seal-A-Meal bags with the frozen salmon, and put all in the freezer. Defrosted in the frig overnight. Yum, yum. Pulling the air out with a Seal-A-Meal or Food Saver draws the marinade deep into the fish. Also used the marinade on a very thick sirloin steak for two. Wow! Going to try it on chicken, too."
Serving Size: 1 (149 g)
Servings Per Recipe: 8
"Pretty much the only way I like salmon, and I have served it to other salmon-haters who also LOVED it! My husband is lukewarm about salmon but immediately said "I could eat this every week!"
I double the red pepper flake because we like spicy food, and I've found that marinating for several hours doesn't do it any harm, but if you pour the marinade over the fish while cooking the first side, it also comes out great if you only marinate a little while. As someone who really doesn't care for salmon, I'd highly recommend this if you're serving to others like me. I served with brown rice and grilled vegetables with sun-dried tomato vinaigrette."
"Yay! We found a salmon recipe we like! My husband and I are not fans of salmon, but would like to enjoy the health benefits from eating it. We actually enjoyed this. I think I would add a tad more balsamic next time. We liked the heat from the pepper flakes. Thanks for sharing!"
"This is the best salmon I have EVER had! My husband (who hates salmon) likes this recipe more than shepherd's pie (his absolute favorite dish). That is a huge accomplishment. I stuck strictly to the recipe and froze it. This is now our go-to salmon recipe and we will be cooking it more often. Thank you SO much for the awesome recipe."
"Great meal & so easy to prepare. Didn't seem like much marinade & there wasn't much firecracker, although I marinated for 24 hours. It still had a lovely taste. Will definitely make this again & may try freezing next time. This was my first OAMC recipe ever & I'm hooked already! Thanks Spankie for sharing this keeper."
"Fabulous. Absolutely fabulous. This was just delicious. It made a wonderful, quick, scrumptious mid-week meal. A DEFINITE keeper -- thanks so much for posting it."
"My picky 4 and 2 year old children LOVED this! Husband loved it to. i couldn't bring myself to love it as much because the salmon was a little fishy. Overall, since my family loved it, i gave it 4 stars."
"An interesting dish that tasted quite good. I did use canola oil instead of peanut oil as I was broiling the fish. Next time however I will cut the soy sauce in half as the "light" soy sauce has 580mg of sodium in each 1 tablespoon (that's 1/16th of a cup). I also will omit the extra salt the recipe calls for."
"Great salmon dish! My first batch was a bit overwhelming because our dinner plans changed and the salmon marinated overnight. The second batch I blackened and it was delicious. The sauce really carmelizes and it is a bit gooey! We will definitely use this one again. My leftovers will go into a salad."
"Made exactly as directed & and it was a snap. And most importantly was asked for again!"
"We used a very large salmon filet and baked for 18 min at 400 with all the marinade on top. Also, we used fresh ginger. It was SOOOO good and pretty spicy. We poured the extra marinade over rice for an excellent side dish."
"Wow this was good! And maybe I'm just a chicken when it comes to spicy but this was SPICY to me! I prepped it in my crockpot....boy did the house smell good!! Only change was peanut oil...had to sub olive oil since that's what I had! This is definately in my OAMC rotation!!"
"Delicious!!! not too spicy, just fabulous! I prepared too many pieces of salmon and had to refrigerate some to cook the next day and they were even better! I am glad you posted this. Thank you"
"This was really good, but I was hoping that it would be a bit spicier. Maybe I just didn't marinate it long enough. We will have this again though, I think I will try it on chicken next time."
"Wonderful! I used tuna in lieu of salmon and a dehydrated onions in lieu of the green onions (it's what I had on hand). The taste and texture were excellent. I will, definitely, be making this again soon."
"I made a bunch of this for my mother and father for Christmas, they said it was very delicious. Im not a big fish eater, but im going to try it! Thanks!"
"This is an excellent recipe that I've been making for years - I was going to post it, and voila! It's already here! :) This is BY FAR the best salmon recipe I've ever tried, and we eat a lot of salmon. I always buy a large salmon fillet from Sam's and cut it into meal-sized portions, then vacuum seal and freeze them in the marinade. Thawing the frozen, sealed bags in warm water takes less than 30 minutes, or about the time it takes to heat up the grill. Absolutely delish, very little work involved, and perfect every time. Thanks for posting!"
"This is a wonderful OMAC recipe! I made the recipe and put in bags in the freezer. After thawing, I got a little lazy with the grill and just poured sauce and salmon in a cast iron skillet and baked it for about 15 minutes at 350. The sauce kinda burned on the skillet (could have used a smaller pan and more oil when baking), but it was wonderful on the fish. I can't wait to grill the other ones still in the freezer."
"Was very good. I will try it on other fish and chicken meals in the future. TYVM"
"This was wonderful! Thanks!"