I finally tried this and I agree with many of the reviewers, molasses is a bit too bold of a flavor to pair with delicate salmon. But I wouldn't hesitate to try some of the modifications suggested, such as using honey instead of molasses. My all time favorite no-fail salmon glaze is quite simple: real maple syrup, soy sauce, and garlic... measure to your liking.

Reviewed On: Sep. 7, 2011

Tasty! I added 2 cloves of crushed garlic to the marinade and it was a great addition. Also, just before serving I sprinkled a generous amount of chopped fresh parsley and squeezed some fresh lemon juice over it which really complemented the flavors nicely. Served over a bed of couscous, it was a hit! This recipe made a lot of marinade, enough for 7-8 chicken breasts. Some final notes, I found I had to bake the chicken for much longer than the recipe called for, around 35 - 40 mins total (probably because I used more chicken breasts.) Also I did not use the full amount of butter, maybe half of what the recipe called for. Overall I'm very happy with this one. Leftovers should make great sandwiches or chicken salad.

Reviewed On: Jan. 3, 2007

Artichokes, cheese and mayo... how can you go wrong? Everytime we make this dish it's a HUGE hit. Sometimes we use fresh garlic, but powdered is fine too. This recipe is pretty darn unhealthy, but if you want to splurge and impress your guests, it's a must. Serve with bread, crackers, veggies... anything tastes good with it.

Reviewed On: Oct. 27, 2005