Eli's Asian Salmon

Show: Barefoot ContessaEpisode: Going, Going, Gone

Rated: 3 stars out of 5Rate itRead users' reviews (241)

RECIPE
COMMENTS & REVIEWS(241)

Cook Time:
20 min
Level:
Easy
Yield:
5 servings

Times:

Prep: 10 min
Inactive Prep: 15 min
Cook: 20 min
Total:: 45 min

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Ingredients

2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)

Directions

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.

In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

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Comments & Reviews

recipe Eli's Asian Salmon
Anushiya Washigton DC, DC 02-04-2010
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excellent tasteful flavor
Rated: 5 stars out of 5

Oh! Ina!!!! thank you for being courageous to bring this tons of flavourful dish!. Shame on these people who tried your... recipe and say that they did not find it a good recipe. Oh well when some people grew up with bland flavours with meat and potato, they do not know better. Atleast there are more population in the world who eats more flavourful dishes than this "bland" boring people who thinks that their backround is the best! How pathetic that woul;d be????? Hats off to you Ina!!!! to post a very flavourful dish tio enjoy. I am pretty sure that 2/3 of the world population agree with you. Please post more recipes like this with flavours. Thank you! Read more
recipe Eli's Asian Salmon
Stanley Chula Vista, CA 02-04-2010
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Amazingly tasty!!
Rated: 5 stars out of 5

I cooked everything exactly as you designed it and it was a hit! Couldn't have been better. Thanks so much for this dish.... I'll cherish it for years to come. StaninsandiegoRead more
recipe Eli's Asian Salmon
Leigh Wyncote, PA 02-02-2010
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Great Flavors, Perfectly Cooked Salmon!
Rated: 5 stars out of 5

The salmon was great...got rave reviews! I did omit the oyster sauce and fish sauce and cut back a bit on the soy sauce... after reading some other reviews. The panko crust was great. I think another reviewer was right about needing to bake it on a sheet pan and not a baking dish to make it nice and crispy. Definitely put aluminum foil down on the pan because all the juices that run off will turn black! I cooked it for 18 minutes exactly and it was great...keep an eye on it though because any longer and it would have been burned!Read more
recipe Eli's Asian Salmon
Paula Cinti., OH 02-02-2010
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Tasty Salmon
Rated: 4 stars out of 5

I altered Ina's ingredients just a bit, Use Lt. soy sauce, No fish sauce, 1 sm lemon because this along with the ginger gives... just the right taste (2 lemons is to much), added Town House Crackers for topping instead of panko bread crumbs (1 pk coarsly crumbled) coat entire top of salmon, 1/4 cup of good EVOO, 3 Heaping Ts of Honey whisked into mixtue, and 10 Lg bulbs of garlic(finely minced) When pouring the mixture on top of crackers do it slowly so that the crackers don't fall off. Adjust oven 25 degrees less. Its done when the crackers turn golden brown. For a crunchier topping DO NOT leave foil over your pan for 15 minutes. It will turn to mush. Let it rest covered (tightly) for 7-10 minutes. accordin to your taste. Remember this wasn't Ina's original dish so for you terrible critics that rushed to judge Ina,well, lets just say next time you may want to be a bit more inventive. Ina iv'e made other recipes of your and they were GREAT!!!Read more
recipe Eli's Asian Salmon
Joanna Las Vegas, NV 02-01-2010
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Delicious! A different way to enjoy salmon
Rated: 5 stars out of 5

I was never a fan of salmon that is cooked (i love sashimi though!) but this one was great! It was very flavorful and moist!... I would take it easy on putting sauce over the panko next time though as it can be salty if you put too much (the panko absorbs it)(I kind of got carried away!). I would let the salmon absorb the sauce next time. For those that said it was too salty-- you can use Kikkoman LESS SODIUM Soy Sauce or just add water to dilute it. Another tip-- do follow Ina when she says put aluminum foil under it (and on the sides of the dish too). Because of the high oven temperature, it left some burnt marks on the dish but it's not really a problem-- i just let it soak in water for 2-3 days and it came off. Read more
recipe Eli's Asian Salmon
Deanna Gamaliel, AR 01-26-2010
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Special Salmon for Guests
Rated: 5 stars out of 5

I test all recipes on my husband before serving to guests. My husband is not a fan of salmon but thought this was delicious. ... Unfortunately we do not llive in an area where we can get fresh wild salmon so I had to use frozen filets. After thawing, I tucked them close together to make a big 1 1/2" filet knowing that I still would need to reduce the cooking time which I did. The finished prodiuct was delicious. I did leave out the fish and chili sauces and added a 1/4 tsp dried red chili peppers for heat and 1 tbsp of honey for sweet! Before baking, I sprayed the top lightly with olive oil spray, cooked it on the middle rack for 15 mnutes at 475 and had a crispy crust on top. Yes, if you want it a little less salty by all means use low sodium soy sauce. I will definitely serve this to our guests.Thanks InaRead more