Ginger-Scallion Crusted Salmon

Ginger-Scallion Crusted Salmon

Ryan Nomura 37

"Asian flavors accentuate the best fresh salmon that is available to you. If you don't have access to good quality fresh salmon, substitute tuna, mahi mahi, swordfish, monkfish, or wahoo."


3 h 35 m servings 1163 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1163 kcal
  • 58%
  • Fat:
  • 92.3 g
  • 142%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 48.8 g
  • 98%
  • Cholesterol:
  • 250 mg
  • 83%
  • Sodium:
  • 1037 mg
  • 41%

Based on a 2,000 calorie diet

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  1. To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.
  2. To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.
  5. Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.
  6. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with kosher salt.
  7. To assemble the dish, season the cucumber salad to taste with salt. Divide the salad evenly onto four plates, spreading it out into a 4 to 5-inch circle. Drizzle the ponzu butter onto the bare area of the plate, around the cucumber salad. Place a salmon fillet, crust-side up, on top of the salad, and serve.
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  1. 44 Ratings


I didn't make the cucumber salad but the salmon and sauce was really well. You can buy bottled ponzu in the Asian section of most supermarkets or make your own (basically soy sauce and citrus). ...

I don't know what went wrong. The ginger-scallion "crust" ended up being nothing more than soggy, oily ginger, scallion, and garlic pieces sitting on top of salmon. I followed the directions exa...

This dish was absolutly delicious! I usually add something that isn't in the original recipe. This time I added some horseredish to the ponzu butter. Rave reviews all around from my guests.

This was absolutely incredible! I felt like I was on Top Chef when I was finished :)

This dish is sublime if prepared according to the recipe. It literally tastes like a $34 entree at a fancy restaurant. I made it for a Valentines day dinner and my husband loved it. Make sure yo...

This recipe inspired me to finally join "all" and write a review at last. I made this last night for the very first time. I agree with Jimmy D, Fireguy needs to make the whole reci...


This was the 1st time i baked salmon. This recipe turned out pretty good. I didn't make the cucumber salad or butter but the ginger scallion was very good.

A lot of prep work, but worth every second! I used wine in lieu of the rice wine vinegar and cut the butter in 1/2, and was amazing!