Reviewed: Apr. 24, 2008

I also added a butter/brown sugar crust in the last 6 minutes of cooking. I actually used spray butter instead of real butter, which worked (surprisingly) very well, tasted amazing, and cut calories.

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hmyear

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Reviewed: Mar. 20, 2008

I made this salmon for supper last night and I followed the recipe exactly...but I did make the glaze of brown sugar/butter as others suggested. The end result was pretty good, although the vast majority of the flavour did come from the glaze. If I hadn't used this, I think the dish would have been pretty bland.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Mar. 14, 2008

This recipe was good, but could have been a little better. It needed a little more flavor, and could have been more spicey, but overall, it was good.

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Johnny

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Reviewed: Feb. 29, 2008

This was good. I changed the recipe a lot though- I marinated the salmon with lemon zest for a few hrs, sprinkled salt and pepper onto the filets after marinating, then melted 1 tbsp margarine and 1 tbsp honey together and brushed these onto the filets, and sprinkled on the coconut. (I omitted the bread crumbs, since it might give a grainy texture) Baked for 10mins, drizzled on more margarine + honey mixture, broiled for 4mins. Next time, I'll bake for less time and broil longer. The family loved how flavorful it was with these changes.

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mayura

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

This recipe was delicious. I do recommend allowing the salmon to marinate in the lime juice for at least 10-15 minutes before dredging it in the crumb and coconut mixture. I increased the lime juice to two tablespoons (the juice of one lime.) In addition I covered the salmon for the first 6 minutes of baking. I then melted one tablespoon of butter and stirred in one tablespoon of brown sugar, drizzled this over the top of the salmon and then added an additional teaspoon or so of coconut to the top of the salmon before returning it to bake for another 6 minutes. It was delicious. Even my 14 month old asked for more.

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ARWYN77

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Reviewed: Feb. 13, 2008

super good salmon! My family's tastebuds were so happy with this great recipe! Instead of lemon juice from a bottle, i used about half a real lemon on one side of my 3 filets, and then half a lime on the other side. It really did make a difference and added a lot of flavor!

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charlotte

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Reviewed: Feb. 7, 2008

I've had coconut crusted fish in restaurants but only had chicken on hand so I tried it. EXCELLENT recipe for chicken!!!! The only thing that would have made it a little better is some kind of fruit salsa. This will become a new favorite. PS: I used bread crumbs.

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MamaGray

Cooking Level: Beginning

Home Town: Downey, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Feb. 2, 2008

I cooked the salmon as directed, but added brown sugar and butter on top like some people suggested. It was good, but still very salmon-y because the coconut and panko mix didn't stay on the fish very well. Next time I might try using some more lemon juice and marinating the fish longer, and adding more coconut, brown sugar and butter.

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TOKYOCHERRYBLOSSOMGIRL

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

Salmon is, by far, our favorite fish to eat .eat it. The sweet of the coconut gives it a nice flavor. Make sure to continually check the fish and not over cook or the fish will get rubbery

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Heather

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 6, 2007

This one certainly was...different, and I have my reasons in regards to the coconut 'crust' for giving this three stars. Most of the coconut didn't stick to the fish, so in the end I was left with breadcrumb-coated salmon, and the coconut ended up being too sweet anyways.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 16, 2007

my first time cooking salmon was a hit! even my roommate ate this up-and she is not a fan of fish. i was a little unsure of the doneness of the fish, but even when i put it in for another 10 minutes, it was still juicy.

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anelastar

Cooking Level: Intermediate

Home Town: Calexico, California, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 5, 2007

Easy to make but not a lot of flavor.

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LARAANNE

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Reviewed: Jan. 30, 2007

Very simple; very tasty and elegant. My family requests this one often.

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ALEXIS4000

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2007

This was okay, not bad but I prefer other ways of cooking fish.

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ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Jan. 16, 2007

This was very good.

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Lil'MadSavy

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2007

This salmon recipe had little to no taste. Sorry, this one didn’t work for us.

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Nov. 21, 2006

This was certainly easy to make. I dont give it a 5 because the side dish I chose with it threw off the taste of the sweet fish. I would serve this with either plain pasta next time or carrots.

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purduehill

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 27, 2006

This was awesome!!!!

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Alishia

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Reviewed: Oct. 16, 2006

I tried this recipe last night and loved it. My husband cooked it for our 34th Anniversary dinner, with my help, and it was delicious. We did bake it covered with aluminum foil, and at the last 5 or 6 minutes we uncovered and drizzeled salmon with melted butter and brown sugar, and just baked it under the broiler till crispy. We both loved it. Thanks for the recipe and tips. Pauline

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Pauline

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Reviewed: Aug. 8, 2006

I just didn't like this very much. It had almost no flavor and the topping did absolutely nothing for the salmon. I agree with "lisaonthepiano". There are much better recipes out there.

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