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Anyone have a knockout, Asian-inspired salmon recipe?

I've tried so many over the years, from Gourmet, Bon Appetit, websites, cooking shows, but they're never as good as I expect. I've had some great versions in restaurants but haven't duplicated them at home. So I am wondering if anyone out there has a truly fantastic Asian-type salmon recipe. Soy based, miso based, whatever. I just want it to be the kind of thing you make over and over.

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  1. I like a Barefoot Contessa recipe--soy, garlic, Dijon mustard, and olive oil. Have on the salmon for 30 minutes to marinate. The grill over high heat. Remove from heat. Pour the remaining sauce over the salmon and let sit for 10 minutes or so. Amazingly enough, it really works because of the Dijon.

    1. Okay this isn't a real recipe, it's just what I throw together from my pantry. But I like to mix: soy sauce, ginger, garlic, and fresh ground pepper in a bowl. Then marinate the salmon for a few minutes. Then I coat the salmon in sesame seeds to make a crust and pan fry. I love the taste of soy and sesame seeds yum.

      1. I have made Emeril's Asian Salmon recipe many times. Everyone loves it. I half the topping recipe. Too much bread in the original. The sauce is very, very rich. I have made it with the sauce and without.

        Paraphrased, with accurate measurements:

        4 (6-ounce) salmon fillets I use a 1 1/4 center cut filet of fresh Salmon.
        Essence, recipe follows
        1 cup fresh grated ginger
        2 tablespoons grated orange zest
        2 tablespoons grated lemon zest
        1/2 to 1 cup bread crumbs, enough to bind the crust
        3 tablespoons finely chopped cilantro
        Salt and pepper
        2 tablespoons olive oil
        Ginger Soy Butter Sauce, recipe follows
        Preheat the oven to 400 degrees F. Season the salmon with Essence.

        In a small mixing bowl, combine the ginger, zests and cilantro together. Stir in enough bread crumbs to bind the crust. Season with salt and pepper. In a saute pan, heat the olive oil. When the oil is hot, sear the salmon for 1 to 2 minutes on each side. Remove from the heat and cover the entire top side with the crust. Place in the oven and roast for 6 to 8 minutes for medium rare. The crust should be golden in color. Remove from the oven. We do not like like undercooked fish, so I let it cook all the way through.

        Spoon a small pool of the Ginger Soy Butter Sauce in the center of the plate. Drizzle the rim with the sauce. Place the salmon in the center of the sauce. Garnish with fried arugula, brunoise peppers, and chives.

        Essence (Emeril's Creole Seasoning):
        2 1/2 tablespoons paprika
        2 tablespoons salt
        2 tablespoons garlic powder
        1 tablespoon black pepper
        1 tablespoon onion powder
        1 tablespoon cayenne pepper
        1 tablespoon dried leaf oregano
        1 tablespoon dried thyme

        Combine all ingredients thoroughly and store in an airtight jar or container.
        Yield: about 2/3 cup

        Ginger Soy Butter Sauce:
        1/2 cup soy sauce
        1/3 cup honey
        1 tablespoon brown sugar
        1 ounce minced ginger
        1 tablespoon minced garlic
        1 tablespoon minced shallots
        1 orange, juiced
        1/2 pound butter
        Salt and pepper

        In a sauce pot, combine the soy sauce, honey, brown sugar, ginger, garlic and shallots together. Bring the liquid up to a boil and simmer the liquid for 5 to 6 minutes, or until the sauce is dark in color and reduced by half. Remove from the heat and mount in the butter cubes. Stir in the orange juice and strain through a chinoise. Season with salt and pepper.

        1. This one is my favorite. I sometimes use a little less honey & soy but generally love the flavor of this one:

          http://www.epicurious.com/recipes/foo...

          1. not really a recipe, but I like to schmear a good bit of white miso paste on one side of a salmon fillet and then bake it or maybe put it in a skillet.

            You could mix some sugar, honey, lemon juice, etc into the miso to taste and work up from there