Best Salmon I've ever had. Before today I would say that I didn't like salmon. Today was the turning point. I like salmon, it tastes wonderful...if done right. This recipes doesn't need modification, but I did do a few things different. I think the impact was minimal: Used the basic brine in the footnote, with a little modification: Water, soy sauce, oregano, garlic powder, onion powder, brown sugar (extra), normal iodized salt. At the end I added orange juice and lemon pepper. Soaked fish overnight and followed the recipe. Used double barrel charcoal pit with charcoal and wood chunks in small barrel and fish in big barrel. Replenished charcoal and wood when it got low. ~3 hours cooked, you could probably give or take an hour with no harm if smoking and not broiling. It was wonderful. Next time I'd like to try something exotic. I'd like to use more juices in my brine and layer the fish with fruit. Mandarine oranges, pineapple.... I think that might be really good. Then again, it came out great and I'd hate to mess up a wonderful recipe. This recipe is a keeper and will be used very very often in this house. You can't beat the health benefits of salmon with this wonderful taste.

Reviewed On: May 18, 2006

Wife: Tasty-delicious~! ^_^ Husband-Housekeeper: Was too lazy to defrost meat. Mixed ingredients together in the crockpot. threw 2.5 pound frozen chunk of meat in crockpot and cooked for 5 hours on high. Because of warnings about salt, I just added the amount I would normally add to a roast and used garlic powder instead of garlic salt. It tasted great (as good as my normally wonderful roast but without the exceptionally unhealthy brown gravy). A lot easier to make too. tip: cook until the sauce is reasonably thick. Most sauces taste sub-par if you don't thicken them enough.

Reviewed On: May 6, 2006

Cook it for however long it takes to thicken some. Its funny how unconscious of time I can be when cooking.

Reviewed On: Mar. 10, 2002