Asian Salmon

I was sitting at school correcting papers and I had the food network on the TV.  I've never really heard of the Barefoot Contessa, but that was the show airing at the moment.  She was making lunch for friends and this salmon was on the menu.  It made my mouth water!  This is the recipe, the Barefoot Contessa calls it Eli's Asian Salmon and the recipe is from foodnetwork.com.  I first read the all the reviews for this, and based on the comments I did modify the marinade.  I have noted what I changed.

Asian Salmon

Ingredients

nocoupons

• 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
• 1 cup soy sauce  (I use 1/2 cup of low sodium shoyu)
  
• 1/4 cup rice vinegar
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce (I omitted this)
  
• 1 tablespoon toasted (dark) sesame oil (dark? is there a dark one? I used regular)
  
• 1 1/2 teaspoons chili paste
• 1/2 cup sliced scallions (2 scallions)
• 2 tablespoons minced garlic (8 large cloves)
• 2 tablespoons minced fresh ginger
• 1 1/2 cups panko (Japanese bread crumbs)
• I also used sugar in the marinade.  I added and tasted until I was happy with it.  It helped cut the salt in the marinade.
  

Directions

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.

In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

Results:
This was awesome! It was really real tasty.  I did not measure the panko, I just poured it on until the salmon was covered with it.  I also did not cover the panko completley with the marinade, which I think helped make it crunchy.  I baked it at the 500 temp for 10 minutes and then lowered the temp to 350 and cooked until done.
Really, really, good, and sooooo easy to make!!