“This recipe is adapted from About.com and calls for Disaronno Amaretto. Salmon steaks can also be used instead of the fillets and a nice garnish would be lemon slices and fresh asparagus. Marinating time in the refrigerator is included in preparation time.”
- Ready In:
- 1hr 25mins
cup Amaretto, DISARONNO Originale preferably
cup light soy sauce
tablespoons lime juice
tablespoons sesame oil
teaspoon ground black pepper
teaspoon fresh ginger, grated
(1 1/2 lb) salmon fillets (skin on 1-1/2 pounds each)
tablespoon hoisin sauce (available in the Chinese foods section of your store)
- Preheat oven to 350 degrees F.
- In a large bowl combine Amaretto, soy sauce, lime juice, sesame oil, hoisin, pepper, ginger and salt, whisk well to combine. Add salmon fillets and cover with plactic wrap to marinate in refrigerator for 1 hour.
- Lightly coat a shallow roasting pan with vegetable oil spray. Place the salmon in the pan, skin side down, and bake for 10 minutes.
- In a small saucepan pour the remaining marinade and bring to a boil. Let this reduce for 10 minutes.
- Place fillets on a serving platter or large plate and pour reduced marinade over the top. Serve immediately.
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Made for the FF&F “Think Pink” event – We eat a lot of salmon here in Iceland, prefer it oven-baked & well-flavored & have 2 marinades we use regularly for it. 1 is mango-based & the other is cognac-based. This is another that we esp enjoyed. I made the recipe as written except that I did not fully reduce the sauce as I did not want it to become so strong that it masked the lovely salmon flavor. It was served w/rice as another reviewer suggested. This was a big success w/us, Lori. Thx for sharing the recipe w/us. 🙂
Great, bold flavor for salmon. I did use the Disaronno amaretto (check at your local liquor store to see if they sell this in small 2 oz. bottles..I bought 2 small bottles for @ $4.00 and it was more than enough). I particulaly liked the flavor of the sesame oil in this dish. I highly recommend serving this alongside a rice dish. The sauce flavor is strong and rice would balance the flavors out nicely. Thank you for the recipe! 🙂
I would have liked a bit more Amaretto flavor, too, so I would cut the soy sauce amount and up the Amaretto amount next time. Still, this was very tasty and cooking time was right on. The marinade boiled down to a nice, thick sauce. Made for tag game at kittencalskitchen.com
This was both easy to make, and delicious. I thought at first that the combination of amaretto with the other flavors would be a bit odd, but it worked beautifully. Instead of baking in the oven, I baked this on a foil tray on the grill, which worked nicely (and no dishes to clean up). For the 3 of us, I used a 12 ounce boneless fillet, and a full recipe of marinade. For us, this was the perfect amount. A definite make again! Made for the Seasoned Sailor and his Sassy Sirens, ZWT6
This was really good, and it deserves 5 stars for taste. But I gave it 4 stars because I had a problem with the unclear directions. Step #4 states to “pour the remaining marinade” (into saucepan, to boil and reduce). However, Step #2 states to mix the glaze ingredients and put salmon in it to marinate for 1 hour. There is no step to portion out the marinade and use only some (half ?) for the marinade and save the other portion (half ?) to use later. So I used all of the glaze to marinate the salmon, and I ended of having to mix up a bit more marinade to heat and reduce into a glaze while the salmon baked in the oven. Maybe it’s clear to others, but that was confusing for me. Made for Football Pool Week 4.
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