Eli's Asian Salmon

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I have never made an Ina recipe that hasn't wowed and this one is no exception. I was so distressed to read previous reviewers who hated this....my guests raved about it. Here's how I changed this a little....low sodium soy sauce, 2T brown sugar and about a quarter of a cup of honey. when I baked it at 400 degrees for about 18 minutes and then broiled it for about 2 minutes....it was amazing...

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I stayed true to the recipe. Way too salty! It ruined the salmon.

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Leary after reading the reviews, I used just 1/2 cup of soy, added a tablespoon of brown sugar and didn't let stand after roasting the full 18 minutes. I thought it was pretty good. Not sure I'd make it again, though.

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Unbelievable flavor and texture. Perfect marriage of seasonings give an authentic Asian flavor far from Chinese Takeout. You MUST have a clean oven. This dish is well worth the effort of finally getting around to that "honey do" task. My dinner guests wanted more, more, more. A memorable dish!

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one word : YUK - this recipe shows no respect for the product. Too much soy sauce, way too salty and just not tasty.

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The ratios in the marinade are all wrong. WAYYY too much soy sauce( it ruined the fish, too much garlic, slightly more sesame oil. I didn't even use all the marinade. There are a few unnecessary ingredients in there, like oyster sauce and fish sauce.

The panko is pointless. All it does is sop up all that soy sauce and add unnessary carbs. Unless you want to turn the fish to dust, there is no possible way to make the panko crispy. Isn't that the point of panko?

The cooking time is completely wrong. I went with my gut and lowered the heat to 350 as soon as I put it in the oven and removed it at 14 minutes. Rested for about 5 minutes and it was slightly overcooked. (not a small piece of fish Also, there is no reason to rest fish, especially for 15 minutes... unless you like it overcooked and cold. This is a pretty basic and common marinade with a bunch of added fluff that completely ruin a good piece of fish.

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Very tasty and perfectly cooked salmon. It is hard to get my husband to eat fish. He loves eating this salmon.

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This recipe was terrible! I used half the fish called for, and half the other ingredients to compensate. I lowered the oven temp by 25degrees and reduced the cook time. Soggy, practically burned, so salty we had to scrape off the topping which was soggy by the way. I really wanted to love this recipe, as I am always looking for new ways to cook salmon. Ina, you really let me down.

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This was utterly delicious but entirely too salty. I made it true to the recipe the first time and the only issue was the saltiness; the crust was crispy as I recall. I believe I let the salmon marinade and then put the panko and dressing on right before it went in the oven. That should do the trick.
I'm marinating it in mostly orange juice this time and I think that should add a great flavor and will also probably cut down on the saltiness. Ginger and orange should be wonderful!

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Kudos to all the pointers added on here. I completely agree.. if you make this just as it's written, be prepared to take the train to 'sodium city'. Taste as you go so you can adjust the overly salty components. The marinade is much more flavorful and balanced if you add two tablespoons of brown sugar to it. Brown sugar is commonplace in salmon marinades and it makes a huge difference. I did not add the panko crumbs until the last 5 minutes and did not pour the extra marinade on the top. Provide it as a dipping sauce instead! I could tell by all the reviews it was mushy if you poured it on. I followed a suggestion on here of adding a couple tablespoons of melted butter to the dry panko & tossing them in a bowl. The butter ensures that the panko sticks & makes it much crunchier. There is no need to cover your salmon once you remove it from the oven. That totally defeats the purpose of adding the panko as a crunch factor & risks overcooking it.