Teriyaki Salmon with Mirin Cucumber Salad

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This was terrific. I was a little nervous about the cucumber salad, but I didn't change a thing and loved all of it. Served with sushi rice.

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Favorite for special occasions. Don't modify at all!

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ok so its not original, but it's really good. I switched the amounts for the cukes, more rice vinegar, less canola oil. your guests will love it.

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The fish was fantastic. As others commented below on the cucumbers, I cut the oil in half and amped up the vinegar, mirin & wasabi. Instead if using salt I used soy sauce. Instead of white pepper, I used red pepper flakes. Nice sweet / heat combo.

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At first I was a little worried about the marinade...it didn't taste really good when I tested it on the stove, but on the salmon it tasted great! The sauce took a while to thicken into a syrup-like consistency. Once it was finally at room temperature for a while, it thickened up. It didn't really make a huge difference on my salmon though. In addition, I made a little more sauce than I needed, so I could have extra to put on the dinner table if anyone wanted more. I only used ONE orange which was PLENTY. Instead of grilling, I baked the salmon at 375 degrees for about 20 minutes (my salmon fillets were thick. After I took them out of the oven, I topped with a few more sesame seeds and some freshly cut green onions for presentation. Overall, I was very happy and pleasantly surprised by this recipe! Thanks Food Network!

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My husband loves salmon AND cucumbers, so this recipe was naturally a hit. The marinade took a while to make (since I don't have an automatic juicer but it was delicious and well worth the time. I had trouble getting the marinade to reduce to a "syrup", but that didn't matter. I baked the fish at 450 for 15 minutes and it came out perfectly.

I couldn't find mirin for the salad, so I substituted sake. I found the salad to be too bland for my taste, so I upped the wasabi powder and vinegar and it turned out really good. Also, I halved the amount of oil; 1/4 cup was more than enough for the 2 cucumbers.

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Just made the Terryaki Salmon with Cucumber Salad. Followed the Terryaki receipe exactly and it was phenomenal. The only thing I did diffenently was sear the Salmon in an Iron Skillet and finish in the oven, rather than grill, which I am sure would have been great also. The tangy flavor of the merinade complemented the silky, fatty texture of the fish and the cool, yet slightly spicy flavor of the cuc salad both held its own and was a refreshing contrast. I also served this with brown rice, which I love. I did adjust the cucumber salad receipe by cutting nearly half the oil and adding slightly more wasabi, mirin, and rice wine vinegar to my taste. I also allowed the flavors to meld for a couple of hours in the fridge, before tossing with the fresh cucs. The only problem was making enough of everything, as everyone wanted more! Ming's receipes seldom, if ever, are less than "good", but this was a particularly easy and satisfying combo that I know will be requested again.

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This was my first time grilling salmon so I was a little concerned, but it was simple easy and absolutely awesome! My husband loved it and that's saying a lot considering he used to want every fish deep fried!

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I was very excited to try out this marinade, but came out a little disappointed. I found the orange to be very overbearing in taste and couldn't taste the sweetness of the brown sugar at all (this was after adding an extra 1/4 cup too. I didn't try the cucumber salad so I can't comment on that, but I don't think I'll make this teriyaki again.

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our friends served this for dinner last night and the reduction glaze was amazing.. loved it