Grilled Salmon Steaks with Chipotle-Ponzu Sauce and Grilled Green Beans

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This was a hit. I made the salmon in a grill pan and stir fried green beans with some mushrooms. I served over brown rice. The sauce was great, and we do like spicy foods, but maybe next time I will hold back a little on the chipotles as I think it overpowered the sauce. I would like to taste the citrus flavors of the sauce more.

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Please do not waste your time/money with this recipe. The green beans and fish are great. (Then again, it's just salt and pepper. I grilled my Salmon on a cedar plank which kept it moist and tender. However... LUCKILY I chose to taste the sauce prior to putting it on my fish.

The sauce tastes of chipotle vomit. While the ingredients are each great in their own right. Together, they are a symphony of torture.

My saving grace is that I did not ruin the salmon steaks. (I may have ruined the trash can when the sauce ate through the trash bag though

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This recipe is healthy, easy to make and has lots of flavour. I also tried reducing the sauce, as another reviewer suggested, and it works nicely - especially if you don't feel like serving with noodles.

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I've tried a lot of sauces from food network recipes, including those for salmon that are soy sauce/citrus based. This turned out to be one of the best. If you want something that is low sugar and still packs a pretty good taste this is it (probably because of the subtle spice.

I'm not going to replace the honey/pineapple sauce recipe I have but this is a good alternative.

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Tried this once and it was GREAT then I tried it again and actually changed the sauce a bit. I added sugar and reduced it to almost a syrup it came out really nice!

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I LOVED this recipe. It was so easy.
We love spicy food and this has a nice kick. Balanced nicely with the salmon, not overpowering but you could definitely taste it. This is the best salmon recipe I have found yet. I will be making it again and trying the sauce with other meats.

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My husband and I had spicy ponzu sauce recently in a sushi restaurant, so when I came across this recipe I decided to try it. We LOVED it! If you don't really like spicy food, you should use less chipotle. I used the amount called for and it had the perfect kick for us. I served it on a bed of wilted collard greens and rice noodles.
I've bookmarked this one!

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I tried this recipe as a "last minute" dinner after impulse-buying some copper river salmon, so I didn't have several of the ingredients on hand . Instead of the chipotles in adobo, I used about half a teaspoon of Tabasco Smokey Chipotle sauce, and it was fairly mild but still tasty. I would have added more for some additional heat, but I have a toddler so I have watch it. I also reduced the sauce a bit on the stove while the salmon cooked on the grill. Didn't have the cellophane noodles or green beans either, so I used sushi rice as suggested by Susan and grilled sparagus as several others did. My family loved this, and so did I. It was quite delicious and simple to prepare. I will definitely make it again.

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I grilled the salmon. Used some fresh lime instead of lemon juice. Also substituded canned jalapenos for chiles. It was served over Sushi rice with grilled apparagus and was the BEST. Would make this again.

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I pan friend the salmon instead of grilling it and served it with a baby bok choy and edamame stir fry. The ponzu sauce is light, tangy, and just the right amount of spicy for me. Goes great over the noodles and works very well with the fish. I didn't have shallots so I substitued scallions and that worked just fine.
Both times I've made this it got great reviews from my guests... one person commented: This is gourmet food! - If they only knew how easy it was to make. Thank you, Robin!
If you don't like food too spicy, try cutting the amount of chipotle in half - you can always add more if you like. The Chipotle-Ponzu also works great as a baste for grilled steak!