This turned out better than I expected. I admit that the sauce did not smell too well while cooking but made a great addition to the salmon once baked. The last time I cooked it, I didn't have honey so I substituted it with brown sugar. The brown sugar gave the fish a crust that was great!

Reviewed On: Oct. 31, 2009

I loved this recipe. I found it useful to microwave the halves first to help soften them. Just putting them in the oven left them way too hard. Then I let them drain on papertowels to help get rid of moisture. Dabbing them as much as possible is also helpful. When they bake, they release a lot of water which can make the entire dish very watery and soggy, hard to get out so try to drain as much as possibe. I put Monguni's spagetti sauce (don't put a lot)on mine and fresh mozzerella. Turned out wonderful!!

Reviewed On: Oct. 31, 2009

I loved this recipe and so did my children. If you don't have purple onions, you can use white but may lose a certain sweetness that only the purple has. May be a miss the first few times you make it with the lemon pepper as wel. First time I added to little, second too much. Extra parmesian for the kids is always helpful.

Reviewed On: Oct. 31, 2009