Eli's Asian Salmon

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After reading a lot of these comments I altered the recipe a bit. Instead of the 1 cup of Soy Sauce I only put in 1/2 cup and used the low sodium kind and added a bit more chili paste. I cooked at 500 degrees for 18 minutes and it turned out great. I did use the broiler for about 2 minutes to crisp up the crust because of the soggy issue. I will say that it turned out excellent and will definitely make it again.

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Just looking at this recipe, I agreed with ajonesy22, but because I was collaborating with a friend, I had to make it work. After a few tries she and I made, we came up with these changes:

Instead of 1 cup of soy sauce (a huge quantity!, we substituted 1 tablespoon Kikkoman regular soy sauce and 3/4 cup sake. If you want more salt, you can add a little more soy sauce until you like it. We didn't change any of the other ingredients.

500 degrees sounds awfully high! You could end up with a charcoal brick. I cooked it at 425 degrees, checking until the salmon was cooked. Maybe the oven temperature could be higher, as long as nothing burns. After the salmon was done, I elminated the step of covering it with aluminum foil and letting it sit for 15 minutes, because it made the crust soggy.

I hope this helps!

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Made this twice, and it is salty, so definitely use low-sodium soy sauce. My family loves the flavor of this dish. Highly flavorful and delicious.

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I was not a huge fan of this recipe. I actually thought the flavor was really great, but the soggy consistency of the crust ruins it. You expect it to be crisp and it just isn't. I also used low sodium soy sauce and omitted the fish sauce. With those tweaks, I did not find it to be too salty. I did not dislike it, but would not make it again.

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i really wanted to like this recipe. I watched the show-looked amazing. i always love her recipes, although not hers, this one failed. i read the ingredients, sounded great in theory. i read the reviews, made it anyways. WAAY too salty! I used low sodium soy sauce too. And yes, the panko was soggy. I thought, maybe cut the soy sauce and oyster sauce in half, ELIMINATE the fish sauce, and double the sesame oil. But then, i realized, it was really missing that pinch of sweet that makes asian so good, and cuts through the salty. Also, the cooking temp and time was all wrong. I just cant think of a way to tweek this recipe to make it work. Terrible!

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This is one of our favorite Salmon recipes. We are lucky to receive very fresh wild salmon from our friends in AK every year. Because wild salmon is stronger in flavor than farm raised this is a perfect combination. I usually use an extra shot or two of sriracha (chli sauce to make it with a little more kick.
Nom!

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I usually love Ina's recipes, but this one didn't work for me. It was so, so salty, and the only thing I left out was the oyster sauce. I even used low sodium soy, and it was only edible after I scraped off the topping.

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I love this recipe and make it all the time. I use a low sodium soy sauce to cut down on the saltiness.

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I liked the flavor of the sauce, but it was way to salty (and I love salt and soy!. I'm not sure if the bread crumbs are supposed to dry out more than they did, but they had a strange soppy texture. I did exactly what the recipe said and it looked like the picture so I think it came out as it was supposed to. I would make the sauce again, the flavor was really good. I'd pass on the panko, or maybe put the panko after the fish has marinaded in the sauce, and not soak the crumbs. I might like to more with a crushed nuts or other bread crumbs, just not soft moist bread crumbs!

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We have salmon at least once a week. I followed the recipe without changes and loved it. This was voted as a family favorite; so delicious! We must be salt lovers because we thought it was perfect.