Eli's Asian Salmon

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I normally read reviews before I try a recipe and only use ones with 5 stars. However, I took this one out of Ina's cookbook and am delighted I didn't read the reviews. At a dinner party for 20, this was one of the 3 main dishes along with brisket & turkey breast. People went crazy for this. Thought it was the best Salmon ever. I'm not wild about Salmon and I also loved it. I always use low sodium soy sauce, but other than that I followed the recipe and it was neither too salty or mushy. I will definitely put this in the rotation.

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This is a great recipe - very flavorful and I have made it several times for dinner parties and everyone loves it. I serve with Japanese rice, sauteed bok choy and miso soup. Yummy!

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The topping/marinade is incredibly too salty...my husband and I scrapped it off and the salmon tasted wonderful. However....too much salt...waste of topping

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Salty, salty, salty!! I was so excited to make this fish, and it was nearly inedible. What a waste of a great piece, not to mention an expensive piece of fish. I followed Ina's recipe to a tee. If I ever attempt this dish again (which is doubtful I would use low sodium soy sauce or low sodium teriyaki instead to give it a less potent flavor. In any case, I scraped the heap of salty panko off the top and we ate the fish alone. At least something was salvageable.

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I made this last night and me and my boyfriend really loved it. After i read the reviews, i made sure that i taste the sauce before marinate the salmon. I cut down soy sauce to half and added water and one tea sopon of honey. Instead of usung chilli paste, i used tea spoon of sriracha sauce. It was enough to just taste the chilli from the sauce. I strongly recomend taste the sacue to make it the way you like cause everyone has different preferences.
I baked it for 17min for 400f and 3 min on broiler. That way you can have crispy crust from the Panko bread crumbs.

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The first time i tried it I have to agree, soggy and salty. I changed it up. I put in 1/4c soy and 3/4c wine. I marinaded the fish, then before i cooked i added the panko with a bit of melted butter so i would stay in place. I loved it. I also eliminated the panko, and cut the fillet and pan seared very quickly and it was wonderful.

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When making a new recipe, I always follow it to the letter, as I did with this recipe. This is the first Ina recipe I will only make once. Too salty and soggy.

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This is the first Ina recipe that disappointed me. I agree with others that the panko topping was WAY too salty and soggy. I wish I'd read some of the reviews before I tried this. I won't make this one again. I've made Ina's Asian Grilled Salmon and it was terrific--and only a few ingredients, too!

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This was tasty, but overly salty from the oyster sauce and soy sauce. I expected it to be a little bit crispy and flaky from the breadcrumbs, but they were mixed into the sauce and mushy.

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After reading everyone elses reviews I used low sodium soy sauce and halved both the soy sauce and oyster sauce. I did not however halve the fish sauce as I think it needs the full amount to give the recipe it's full flavour. I have made this recipe a couple of times now and I love it!! I agree that it does need a few minutes under the broiler to finish just to crisp up the top of the crust to get that final touch and not to over cook the salmon. I cooked this at 400 for 20 mins PERFET :