Reviewed: May 24, 2012

Very good taste and easy to prepare for Salmon

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Reviewed: May 21, 2012

I'm overweight and a diet controlled diabetic. But I love to have breakfast sausage patties with breakfast. I decided to try this recipe with boneless skinless chicken breasts that had all the visible fat removed. When I cooked them even my teenagers ate them and asked for more. I had to make a double batch. Wonderful recipe!

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Hank

Reviewed: May 10, 2012

Our family loves this recipe. It's so easy to make. It's so nice to find different ways of cooking salmon. We love Salmon.

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poohbear

Reviewed: May 4, 2012

I really liked this and you can adjust the brown sugar to taste ... made exactly as recipe listed except didn't allow to marinade, Whipped it up and straight into the oven and served with the "yummy Bok choy salad" from this site with a little bit of left over rice.

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akyra

Reviewed: Apr. 30, 2012

This our family's favorite way to have salmon. It is so good. We do increase the soy sauce a bit by a tablespoon for our personal taste but it is just as good exactly by the recipe.

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Mich

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Apr. 23, 2012

This is probably one of the best salmon recipes I have tried. I only made a couple of modifications but it was still delicious. I left out the onions, as I didn't have any, and sprinkled cayenne pepper on top for a little more spice. I did not serve it over the rice but it fine by itself.

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DAISYCRAZY88

Reviewed: Apr. 7, 2012

The BEST! Yum! Followed the recipe as is!

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Chae

Reviewed: Apr. 6, 2012

Added shallot instead of the onion and left out the dill. I didn't bother with the olive oil since salmon naturally renders out a lot of fat. The recipe was AWESOOOOOME! My boyfriend doesn't like salmon and he ate this up! I served it along side some brown rice and steamed edamame. It was even better the next day. Great recipe.

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monicav0087

Home Town: Miami, Florida, USA

Reviewed: Apr. 5, 2012

very moist and flavorful, but a little too salty from the soy sauce. Added a few crushed red pepper flakes and ginger. Served with a wild rice blend.

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jo-in-mexico

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Reviewed: Mar. 15, 2012

I made the recipe with no variation but next time I will reduce the brown sugar to 1 1/2 tsp. as I thought it was too sweet. I will also use less oil. Otherwise the ingredients were perfect for my 1 1/2 lb. salmon filet. The salmon was marinated for 2 1/2 hrs. and baked for 20 minutes. I thought it came out of the oven looking beautifully, nice and golden, the marinating sauce glaze was golden and bubbly. I was very moist and flavorful. Since, I have shared the recipe with several friends and they love it. All of us think it is a keeper.

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