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Roasted Ginger Salmon with Ginger Soy Butter Sauce Recipe

Roasted Ginger Salmon with Ginger Soy Butter Sauce

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on December 05, 2011

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    ONE YOU GET YOUR "MISE EN PLACE" (YOUR ITEMS CHOPPED, DICED, MIXED ETC IT IS A BREEZE. THIS DISH IS NOT ONLY SCRUMPTIOUS BUT WHEN YOU PLATE IT WITH THE FRIED ARUGULA AS GARNISH, AND THE RING OF BUTTER SAUCE, IT LOOKS LIKE IT CAME FROM A 5 STAR EATERY. THIS IS THE FIRST TIME I TRIED AN EMERIL RECIPE; I ALWAYS THOUGHT I WOULD NOT LIKE HIS FLAVORS, BUT NOW I'M A FAN AND WILL TRY OTHERS.

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  • on November 13, 2011

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    I love this recipe! Its a family favorite now! I keep the strained ginger and serve it over the salmon as a garnish and i skip the breading step and its amazing! Needless to say we LOVE ginger in our home :-

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  • on October 20, 2011

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    It's Awful!! 5 star, 35 minutes? No Way. 2-3 hours prep time, 30 minutes cooking. Ginger crust? More like ginger dressing. The ginger is WAY too strong. The butter sauce helps a little, but it completely overpowers the salmon. With respect to the other reviewers, please give me a break--are you on Emeril's payroll??. What a big waste of time!

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  • on August 20, 2011

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    The sauce is fantastic--I didn't have an orange to juice but it still tasted great without it.

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  • on January 08, 2011

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    Fantastic! Used about half the ginger recommended in the crust, it was still quite strong but not over powering. Makes too much sauce, but will be using those leftovers on chicken very soon.

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  • on August 22, 2010

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    Like another reviewer, I've made a lot of salmon, and this was truly outstanding. I was a little scared by the previous reviewer's comment of so much ginger, so I kept it light (used about 1/2 the ginger, just so it had a very light crust--and I still had a ton of crust left over, so I would just cut the recipe in half in general. But the crust took a backseat to the stellar sauce, which was so easy to make. It tastes exactly like a sauce I've been trying to replicate at a local restaurant here in Tucson--they serve it with scallops and black rice. You can half that too as other reviewers have said. I served this with black rice and snow peas. You don't want to pass this up!

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  • on January 18, 2010

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    1 cup of ginger mixed with 1/2 - 1 cup breadcrumbs? I should have known it would be weird. The sauce was delicious though.

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  • on September 23, 2009

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    I made only the sauce and glazed bone-in chicken breasts with it. WOW! it was terrific. After browning I cooked the chicken in the oven. Since there is sugar in this sauce you need to make sure to turn the oven lower so it doesn't burn. I cooked at 350 degrees for 30 minutes. Every ten minutes I basted with the sauce and then did a final galze before serving. WOW AGAIN! The great news? I cut the sauce recipe in half and it worked beautifully. Thanks Emeril.

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  • on June 29, 2009

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    I was in a hurry and wanted salmon for dinner but wanted to serve it with a nice sauce. This is so good, you must try it! I didn't have the time to make the salmon (but will some day as shown, so I just drizzled some olive oil, salt and pepper and baked it. Made the ginger sauce and drizzled over the salmon before serving and also had some available on the side. It is just delicious! It makes quite a bit of sauce so you will have leftovers. Can probably cut the recipe in half. Just fabulous!! Will definitely make this again!

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  • on February 06, 2008

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    The sauce was just wonderful! My husband and I wanted to pour it all over everything. I used some wild caught sockeye and the ginger crust with that sauce made it just about the best salmon I've ever done. And that is saying a lot - I live in Washington and eat salmon all the time. Since there is just the two of us I cut the sauce recipe in quarters and we still had enough to put on our asparagus! I also cut the amount of topping I made too. Try this one you'll love it!

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