Amaretto Oriental Salmon

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.