21 Reviews of Ponzu Salmon

From: Kozmic Blues

On Feb 5, 2004

My husband and I both thought this sauce was superb! And your cooking instructions for the salmon were perfect. I got a beautiful golden crust, although I did shave off about a minute from the cooking time on each side, just for our taste. I cut the recipe in half - 2 fillets and half of the sauce which amounted to about 1/2 cup! Do be careful when you add the fruit juices to the browning sugar. It bubbles furiously, and part of my sugar actually turned solid when the juice hit it. But I worked it through with a wooden spoon, and it eventually blended back in. Whew! I also left the zest in the ponzu.

From: Kiss*My*Tiara

On May 21, 2003

I was leary about this recipe but LOVE to try new sauces for salmon. I thought it would be too zesty/sour. It was absolutely incredible and surprisingly simple to prepare. I would think you could also use this with a tuna or shark steak too. I think I'll be making this for my Father's Day dinner party this year. Regarding STEP 10...I left the zest in. Thank you for a great recipe. I'm so glad I made it!

From: Jangomango

On May 27, 2003

Excellent ponzu sauce. When I juiced all the fruit up I had over 1 1/2 cups and thought it would be too much for the proportion of sugar. I used 1 cup. That was about right, but it could have gone to 1 1/4 just fine. It didn't taste as much of grapefruit as one would expect. It just tasted citrusy and had a perfect balance. For cooks new to caramelizing sugar: do stand back when you put the juice in the saucepan - that pan is mighty hot. I used flathead fillets for the fish. Nice combination.

From: riffraff

On Jun 14, 2003

I am always looking for new sauce for our salmon. It was very good. I had the worst day in the kitchen with everything turning out wrong but this sauce was already done and waiting. I did it in a non stick pan so clean up was easy.

From: Paul's Kitchen

On Aug 29, 2007

I loved this. The sauce is so light, but packed with flavor. I cooked the fish in foil packets with a little chopped garlic, salt pepper, and some of the fruit juice, and it added a real depth of flavor to the dish when paired with the sauce. Definately a recipe I will be using again and again.

From: CobraLimes

On Dec 17, 2004

Fresh, citrusy, and with a delightful Asian flair. I prepared the sauce precisely as described and got rave reviews. I used salmon filets, baked in aluminum foil packets with a dribble of olive oil and salt, and then plated it over the sauce, dribbled some sauce on top and garnished with additional zest. Beautiful presentation and brilliant flavor. Thanks!

From: AmandaInOz

On Mar 6, 2008

Excellent flavourful sauce! It's so quick and easy to throw together. I've only ever made ponzu as a jelly, so this was a nice change. Excellent method for preparing the salmon as well. We really enjoyed the crust. Yum! Thanks Mooseybear!

From: Cuestick

On Aug 4, 2003

Very tasty, especially if you like Asian flavorings. I got a little ahead of myself and started the salmon too early. When it was finished, I put it in a 200 degree oven until the sauce was ready with no ill effects. I wouldn't do this for too long though. I served this with rice to sop up some of the extra sauce. I think that a cilantro garnish might add a nice touch, too.

From: ashleyd

On Jul 29, 2003

Excellent dish, the sauce has a great "sweet and sour" touch to it which works really well with the salmon. I tend to cook the salmon hotter for a shorter time but it works any way you want.

From: spatchcock

On Apr 15, 2004

Beautiful and really good. And not that difficult, either! We loved the sweet/sour sauce with both salmon and tuna steaks. Also loved the method of cooking the fish--perfect description of cooking time for a result with a nice crust that's not overdone, either. The sauce looked gorgeous and white plates with a small bit of fish on it...