Eli's Asian Salmon

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Going, going, GONE!this recipe from my collection!

My husband loved this and the taste(but he loves everything I cook.This was way too salty, I added less oyster sauce and no fish sauce. Sometimes I think Ina makes things looks so attractive when they are not, this was a big messy looking fish before cooking and afterward not that great looking either.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The recipe came out great and I would give it 4 stars except that it was so costly to make! I spent a $19.41 on the ingredients for just the topping (not including the panko. The recipe is fairly salty also but I knew that going in!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

SALTY!

I watched her make it on TV and it looked and sounded delicious. I'm also very used to cooking with all of the ingredients she used. Oyster sauce, fish sauce and soy sauce are all VERY high in sodium, making this dish very salty. I cut the oyster sauce in half and used only a teaspoon of fish sauce.. I also used low sodium soy sauce. and still didnt like it. I also didnt care for the soaked panko topping. I won't be making this again. I usually love Ina's recipes! :(

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Oh no....this is definitely not good! I did read the reviews, but, wanted to give it a try despite my reservations because it looked quite good when I watched the show. I followed the recipe, but cut all the marinade ingredients in half, as I was using half the amount of salmon. My only substitution was gluten free panko crumbs. The marinade was so salty that we really couldn't eat the salmon and the panko was thick and mushy, which I blamed at first on the gluten free substitution, but, upon reading more reviews found this to be a common problem with regular panko crumbs. What a disappointment, and waste of a gorgeous piece of salmon!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What a letdown. Made this along with her Crunchy Asian Noodle Salad. It looked so good on the show, but I ended up with a soggy, salty mess. As the other reviews said, a cup of soy sauce is way too much, and add the oyster and fish sauces on top of that and it's so overpowing. The noodle salad, however, was delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cut the marinade in half...didn't need that much. Low sodium soy sauce and no fish sauce. Also I didn't have green onions so omitted that. Loved the fresh ginger and sesame taste. The salmon was very moist. I also used 1/2 the panko but I would probably use even less next time.

Lastly I cooked it on 475 for 20 mintues.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Too salty. I suggest low sodium soy sauce. Maybe that will help.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Know your ingredients! The key to this recipe is adding just the right amounts . Fish sauce and soy sauce are a deadly combination. Use the former sparingly or not at all. Add lots of rice wine vinegar, even double the amount to stabilize the saltiness. For those who rated this recipe one star, give it a second chance - this time taste before adding.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was good, but it was salty. I found that if you scraped off the crust after cooking, the salmon had a subtle asian flavour that was perfect. The crust was a bit overwhelming. The flavours in the crust were good, just too salty for my taste. If I were to make this again, I would use low-salt soy sauce, and either use just the oyster sauce or just the fish sauce. There is too much salt when both are used. The texture of the salmon was moist and perfect. My other issue with this recipe is that the juice/marinade that was left on the pan/foil when it was cooking was burning black and smoking as the final few minutes clicked down on the timer. Next time, I would make sure there wasn't any juice/sauce on the foil before placing it in the oven.