Comments on: Scallion Ginger Salmon with Soy Dressing

By: Wei Guo

Wei Guo — Wed, 10 Jun 2026 12:40:56 +0000

In reply to Dora Daley. The gluten-free soy sauce sounds like a great adaptation. Happy exploring!

By: Dora Daley

Dora Daley — Sat, 06 Jun 2026 19:04:56 +0000

Wei, The Scallion Ginger Salmon with Soy Dressing is another pefectly hit for my family. Alcohol-Free. The only different I did was using a Gluten-free Soyu Sauce, it was amazingly delicious. I am going to try your other Salmon recipes. We love seafoods dishes especially Salmon and Tuna (raw as in sushi and poke or cooked either way.)

By: Wei Guo

Wei Guo — Wed, 04 Mar 2026 15:48:37 +0000

In reply to Dora L Daley. Thank you for sharing this, Dora! I’m so glad it was such a hit with the whole family and the recipe earned a regular spot in your meals.

By: Dora L Daley

Dora L Daley — Tue, 24 Feb 2026 02:26:19 +0000

It is perfectly easy simple and fast cooking step. We love the crispy skin that were equally divided, I cooked three large salmons. My three son’s, their spouses and ten teenage grandchildren agreed it’s a keeper that we surely will have it every third Sundays of each month. Heavenly delicious and so many more great comments went around the dinning table. Thanks for sharing. I’ll be trying more of your recipes.

By: Wei Guo

Wei Guo — Sat, 14 Jun 2025 19:45:26 +0000

In reply to Frank Mosher. Thanks for sharing your thoughts! I personally enjoy this method as it brings out great flavor and texture, but I know everyone has their own preferences when it comes to cooking. Appreciate you joining the discussion!

By: Frank Mosher

Frank Mosher — Sat, 07 Jun 2025 23:36:01 +0000

I love your blog, but this salmon recipe is a disgrace! You didn’t have to flip the flesh side down into the “skin tainted oil”?? For the same reason, when poaching salmon, the skin is always removed, so the oily skin doesn’t taint the flesh! Anyone eating this salmon as presented will first have to carve through the oily skin, their taste buds will be covered with oil, and thus ruin the taste of the real, delicate flesh salmon. I would expect this dish from the Deep South in the US, with catfish, where they don’t know any better! Chjeers!

By: Wei Guo

Wei Guo — Tue, 23 Jul 2024 10:11:21 +0000

In reply to Teren. My pleasure to share, Teren! Delighted to know you enjoy my recipes.

By: Teren

Teren — Tue, 23 Jul 2024 06:32:53 +0000

Wei, yet another delicious dish. Everything you share with us is so easy to make and so perfect. Thank you for sharing!

By: Wei Guo

Wei Guo — Sat, 20 Jul 2024 09:32:02 +0000

In reply to Wendy Chin. Hope you'll enjoy cooking and eating this dish!

By: Wendy Chin

Wendy Chin — Sun, 14 Jul 2024 09:45:40 +0000

Looks great, I will give this recipe a try. Easy steps and I have all the ingredients in my pantry.