Eli's Asian salmon from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 118) by Ina Garten

  • salmon fillets
  • scallions
  • soy sauce
  • fish sauce
  • garlic
  • fresh ginger
  • lemons
  • sesame oil
  • oyster sauce
  • rice vinegar
  • panko breadcrumbs
  • chile bean paste

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on June 10, 2020

    Salty and soggy are the best descriptors for this salmon...I had half the amount of panko called for and subbed bread crumbs for the rest. My salmon was the amount called for, but it seemed drowned in bread crumbs and salt. Bummer!

  • MissKoo on May 21, 2020

    I love salmon but this is one of the most disgusting dishes I have ever made. Salty in the extreme, soggy, and all around awful. I followed the recipe exactly but the balance of flavors was completely off. My husband asked me never to make it again and put it down the garbage disposal. So did I. Totally inedible.

  • Ohrenschall on April 10, 2020

    Very salty and soggy

  • anya_sf on March 29, 2020

    My salmon weighed 1.75 lbs, so I made about 2/3 topping/sauce, which was plenty. Roasted about 20 minutes. The salmon was very moist and the flavor was fantastic.

  • GiselleMarie on February 28, 2020

    This is extremely salty and not worth all the effort of assembling so many ingredients. Also, I thought the panko bread crumbs would be crispy but the topping turned out soggy. I should have guessed that would happen when I followed the directions to pour some of the soy sauce mixture on top of the panko-coated salmon. We like simply-prepared grilled or roasted salmon better.

  • mharriman on January 23, 2019

    Excellent. Refreshing twist on baked salmon. I halved all the ingredients since I made it for just my husband and me. Next time I’ll not put the salmon in the baking dish and then pour the soy sauce mixture over it as directed. Instead I’ll put it on a large plate and pour the sauce over, then sprinkle the panko, then more sauce— making sure all the sauce and panko is on the fish, and then put it in the Baking dish. This is what I ended up doing this first time because the sauce ran all over the baking dish. Baked for 10 minutes at 500 degrees (sockeye salmon) and it was perfectly baked. Served with a green salad, ginger dressing (Makado), and jasmine rice with peas.

  • Breadcrumbs on March 21, 2010

    p. 118 - this looks amazing and would be a perfect company dish because the final assembly and cooking time is so short. Soy sauce mix c/b made ahead. Can't wait to try this. Calls for 1c soy sauce so I'm thinking low sodium w/b a good idea, 1/4 c rice wine vinegar, the sesame oil recommended is the toasted (dark) variety, 2tbsp fresh ginger and 1/4c green onions. The recipe does not call for chile bean paste (noted above) rather it uses chile paste.

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