This is as easy as your basic grilled salmon, but has a power-boost secret, with an amazing flavor from the smoking packet. Watch the video, it is so easy-- and the results are outstanding, moist perfectly cooked salmon with great flavor.
This is one of the best salmon recipes I've found! Great flavor! And since I love it so much, during winter time (when it's too cold to use the grill) I used my cast iron grill pan and cooked the salmon in the oven. I put the packet in the oven at a high temp, after a few minutes I lowered the temperature, put the salmon on one side of the pan, put the packet on the other and put a piece of aluminum foil over to ensure that the salmon captures the smokiness of the Asian flavors from the packet...and done!
Wonderful recipe. Used my stovetop smoker again on a rainy Monday, I haven't used it this much in twenty years! The contrast of the smoke against the citrusy sweetness of the salad make this recipe one I will use again. A smaller portion of this on some endive wouldl make a nice first course. Served with black rice sushi salad-black rice, the rest of the cucumber, sesame chili oil, rice vinegar, toasted nori and a little pickled ginger.
Fabulous. We eat salmon weekly, but agreed this was the best we've ever made. Couldn't find the dark soy so used regular soy sauce. Served with sauteed spinach and jasmine rice.
I made this salmon for a celebration dinner last night and it was probably the tastiest salmon all of us have ever had!!! This recipe's a keeper!!
I made this for my family last night and I thought it was wonderful. I was surprised by how much smokey flavor was imparted by the little foil packet of tea and spices. It was delicious. I would have enjoyed a little spice in the citrus-cucumber relish and would probably add a bit of jalapeno or serrano pepper to it if I make it again.
It was easy to prepare and seems pretty fool-proof as long as you are patient enough to get the smoke going before you put the fish on the grill.
I served it with basmati rice and soy-glazed carrots on the side.
Gorgeous and delicious. I couldn't find "dark soy sauce" so I reduced 1/2 cup of Tamari to 1/4 cup and added a T of corn syrup. Worked great. I was a bit skeptical about the need for the relish but it adds a lovely flavor and texture to the salmon--don't leave it out! Great for a party.
One of the best recipes ever. Served it with roasted small potatoes and baby okra.