Reviewed: Dec. 17, 2009

Very good and couldn't be easier. I ate it hot from the oven and thought it was wonderful. Today I'll try the leftovers cold. I love knowing that such an easy dish can be prepared in advance--great for a party dish!

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 8, 2009

excellent. I prepared a whole fillet of salmon, using the entire amounts listed and following instructions to the letter. Our guests really enjoyed it. The recipe contributor is quite right in that the heavy load of spices is lost when served cold. It was part of a cold buffet dinner. I've been requested to provide the recipe to a number of people. I will make this again.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Apr. 16, 2009

I followed the directions exactly and was disappointed that the salmon was not nearly as spicy as I expected. This is not a "real" Middle Eastern dish. In my opinion there is too much cumin and nutmeg and not enough cayenne pepper or paprika.

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shuki

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Reviewed: Apr. 9, 2009

This has become my favorite way of preparing salmon. I skip the lime (since I almost never have limes on hand), and the high-temp cooking method works wonders on the texture. If my filets are thick I cook it for a minute or two more than it says, and the result is a salmon that almost MELTS in the mouth. I've had it hot, cold and room temperature. My favorite is room temp. Great do-ahead recipe for guests.

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Rachel M.

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Reviewed: Mar. 29, 2009

This is amazing. I put it over a mixed green salad.

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Alli W.

Living In: Lunenburg, Massachusetts, USA

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Reviewed: Feb. 20, 2009

Just made this recipe for my husband and I for lunch and it was amazing. He told me I missed my calling in life. He was so complimentary he said this dish (served it with a couscous salad) should be on the menu at a restaurant. Planning on making this for supper next week when he have family over. Unfortunately, I was out of nutmeg and had no allspice so I added ground cloves instead and I added about 1/4 tsp of curry because I love curry. Totally forgot to squirt with lime but it was perfect anyhow.

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lulupipersmom

Cooking Level: Intermediate

Home Town: Dalhousie, New Brunswick, Canada

Living In: Miramichi, New Brunswick, Canada

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Reviewed: Feb. 3, 2009

This was delicious. I did not have the cumin, mustard powder and lime juice. Will definitely make this again. We ate it at room temperature. Easy cleanup.

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Arlene

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Aug. 2, 2008

I found that the people whom I made this for either really liked this or didn't care for the spice blend. I, myself, thought it was spiced just right and made it with the Couscous Salad with Dried Cherries recipe from this site as another reviewer did. If nothing else, this was good for a change.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Jan. 9, 2008

This was delicious...my entire family loved it! We ate it straight out of the oven, however, rather than cold. I'm planning on eating the leftovers cold tomorrow for lunch.

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lhowell

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Reviewed: Jan. 1, 2008

This was very tasty. I had one piece hot from the oven and the other cold the next day in a salad. It was very good both ways. I wanted a different type of side that would complement the flavors in this dish. I found 'Couscous with Dried Cherries' from this site. They were fantastic together!

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Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

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Reviewed: Dec. 5, 2007

Oh so good. The seasonings are a different way to serve salmon and don't overpower this flavorful fish. I served it still warm and it was fantastic! Definitely making it again.

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K.Glavin

Living In: Trumbull, Connecticut, USA

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Reviewed: Oct. 10, 2007

Flavours did not seem to blend at all- all we tasted was the sugar and cayenne. I will not make this again.

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Virginia

Cooking Level: Intermediate

Home Town: Corbin, Kentucky, USA

Living In: Mississauga, Ontario, Canada

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Reviewed: Oct. 5, 2007

Wow! Coming out of the oven, the salmon fillet looked scrumptious but I didn't know how it would taste, this being the first time making the recipe and I'm pretty picky about my fish. First bite - I was speechless. I used a wild alaskan salmon fillet and followed the recipe as-is, except for reduced portions to 2 servings and serving right away with another allrecipes.com recipe as a side dish (rice with summer squash). Check the type of salmon you're using though - if it's coho or a leaner type of salmon, reduce the roasting time as it will have less fat and cook quicker.

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MGEE73

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Sep. 29, 2007

My Dad LOVED this fish - he's been really looking for flavorful dishes after being spoiled eating at Boma in Disney World. This fish was very flavorful, the cumin was the predominant flavor and I love cumin, but it was a little much for me.

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dinah

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Reviewed: Sep. 17, 2007

I loved, loved, loved this. But I didn't eat it cold. It taste so good right out of the oven!!!

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AmiraRN

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

Living In: Margate, Florida, USA

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Reviewed: Aug. 22, 2007

Excellent taste and easy to make. It doesn't "need" a sauce, but when I entertained using this recipe, I made a creamy (Fresh) horseradish sauce and a Tzatziki sauce/dip. Would definitely make again. Very low effort and time needed for an elegant appetizer.

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U142461

Cooking Level: Expert

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Reviewed: Aug. 21, 2007

This is great hot or cold, and I'm not much of a Salmon eater.

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mkita73

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Reviewed: Aug. 13, 2007

I followed the instructions exactly as they were written, except I used skinless salmon, and this was absolutely out of this world, especially on a hot day.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 5, 2007

This was very good and easy to make. Don't be afraid to follow the recipe and only cook the fish for 12 minutes. It can overcook quickly. I made it a day ahead, sliced small pieces and served it over a bed of couscous on a large platter. I made a side of dill sauce for anyone who wanted the extra creaminess. Everyone raved and it makes for a very elegant presentation. I would definitely let the salmon come up to room temperature before serving. The flavors are more pronounced that way.

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