Comments on: Asian Glazed Salmon https://therecipecritic.com/asian-glazed-salmon/ Tried and True Recipes for Families | Food Blog Sat, 10 Aug 2024 03:21:51 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: CARRIE L https://therecipecritic.com/asian-glazed-salmon/comment-page-1/#comment-576538 Sat, 10 Aug 2024 03:21:51 +0000 http://therecipecritic.com/?p=3798#comment-576538 4 stars
Very good, but a bit too sweet. Will add less brown sugar next time.

]]> By: Sarah https://therecipecritic.com/asian-glazed-salmon/comment-page-1/#comment-476772 Wed, 08 Dec 2021 00:00:11 +0000 http://therecipecritic.com/?p=3798#comment-476772 First time I broiled salmon, usually bake or air fry. It was very moist, only broiled an extra minute. I halved the sauce. Thank u will repeat.

]]> By: Alyssa Rivers https://therecipecritic.com/asian-glazed-salmon/comment-page-1/#comment-449264 Wed, 04 Aug 2021 12:50:22 +0000 http://therecipecritic.com/?p=3798#comment-449264 In reply to Sharon.

I use the top rack but if you feel that the pan is too close, the second to the top is great!

]]> By: Sharon https://therecipecritic.com/asian-glazed-salmon/comment-page-1/#comment-449162 Mon, 02 Aug 2021 15:44:25 +0000 http://therecipecritic.com/?p=3798#comment-449162 I’m wondering how close to the broiler should the lan be? Top rack or lower?

]]> By: Slamming Salmon Lover https://therecipecritic.com/asian-glazed-salmon/comment-page-1/#comment-374835 Sat, 09 Nov 2019 03:11:34 +0000 http://therecipecritic.com/?p=3798#comment-374835 In reply to J.

Use a grill sheet on top of a pan and watch closely. I would actually sear it skin side up then flip and glaze. Sugars will burn if not balanced by enough fat when put under a broiler. Otherwise you need to marinade for several hours and not broil.

]]> By: Debbie W. https://therecipecritic.com/asian-glazed-salmon/comment-page-1/#comment-374726 Fri, 08 Nov 2019 04:13:38 +0000 http://therecipecritic.com/?p=3798#comment-374726 Quick and delicious. A keeper recipe. I part broiled and baked the salmon. Thanks.

]]> By: Alyssa Rivers https://therecipecritic.com/asian-glazed-salmon/comment-page-1/#comment-353314 Thu, 30 May 2019 05:20:27 +0000 http://therecipecritic.com/?p=3798#comment-353314 In reply to J.

Oh no! I am so sorry! There could be a few different variables. If the pan was too hot that can burn the skin onto the pan.

]]> By: J https://therecipecritic.com/asian-glazed-salmon/comment-page-1/#comment-351426 Mon, 13 May 2019 01:17:50 +0000 http://therecipecritic.com/?p=3798#comment-351426 The sauce burnt horribly under the broiler and after the flip, the salmon still wasn’t cooked! What went wrong??

]]> By: Susan K https://therecipecritic.com/asian-glazed-salmon/comment-page-1/#comment-341464 Tue, 12 Mar 2019 19:11:23 +0000 http://therecipecritic.com/?p=3798#comment-341464 This is great. We were looking for a new preparation for salmon…my husband was making fried rice…it all went together really well. Very tasty.

]]> By: Susan K https://therecipecritic.com/asian-glazed-salmon/comment-page-1/#comment-341248 Mon, 11 Mar 2019 01:39:39 +0000 http://therecipecritic.com/?p=3798#comment-341248 Made this tonight and it was so good. Will make again!

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