Reviewed: Jul. 28, 2009

quick, easy, tasty

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Reviewed: Jul. 28, 2009

We followed the recipe except for the fact that we had one whole piece of salmon instead of filets. The flavor of the glaze came out well but was a little watery. I will make again but broil the fish, instead of baking it so it can get a little bit of a crisp.

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KIRSTENS18

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Reviewed: Jul. 27, 2009

This was a FANTASTIC dish! I used 2 teaspoons of prepared mustard instead of the 4 teaspoons of the Dijon mustard, I didn't have it. My family likes sweet instead of spicy.. Personally I was ready to have cereal for dinner, as a person who DOES NOT like fish at all, I really enjoyed this! I would make this again in a heartbeat! I am putting this in my "internet cookbook" to make again!

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GR8PL8TS

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Jul. 26, 2009

I prepared this exactly by the recipe.

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Jim B.

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: St. Marys, Georgia, USA

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Reviewed: Jul. 25, 2009

Great, easy recipe. I have others I like better, however, it is a nice change and we will definitely keep it in our rotation!

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Wendy F

Cooking Level: Expert

Home Town: Laurel Fork, Virginia, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 24, 2009

Pretty good, use salmon the day it is purchased. I waited 3 days and it was a little fishy tasting.

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DAVALON75

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Reviewed: Jul. 22, 2009

very easy to make, and very tasty.

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DANNOUSH

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Reviewed: Jul. 20, 2009

The first salmon dish I've ever liked. The g/f frickin loved it.

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Chuck

Cooking Level: Intermediate

Home Town: North Saint Paul, Minnesota, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jul. 19, 2009

It was very good - I did add a little fresh ginger as someone recommended

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 19, 2009

Very easy and very tasty. I used fresh basil instead of oregano. I cooked on the grill rather than in the oven. Very good!

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Grammycooks

Cooking Level: Intermediate

Living In: Leawood, Kansas, USA

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Reviewed: Jul. 17, 2009

Excellant. Topped with toasted sesame seeeds.

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Sally

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

Living In: Allen, Texas, USA

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Reviewed: Jul. 17, 2009

I followed the recipe to a T and it is just ok. Whole family agreed we would not make this one again. It just stunk up the house.

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AG

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Reviewed: Jul. 16, 2009

A TRUE WINNER. Simple and simply delicious. And almost fat free. Just sent the recipe to my daughter who is oh so picky. I know she will enjoy

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Susan

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Oakville, Ontario, Canada

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Reviewed: Jul. 15, 2009

This is one of the best recipes for any food I have ever made. But be warned, making the glaze is hard on the nose and spreads everywhere. Not really for a hotel, but I do it anyways =D The potent smell calms down tons after you bake the fish

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Mikey P

Cooking Level: Intermediate

Home Town: Lewisburg, Tennessee, USA

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Reviewed: Jul. 15, 2009

It was easy enough to prepare but the glaze never thickened up for me. My husband and I enjoyed it, my teenage son, who does love salmon didn't like it so much. I'll still make it again.

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NancyJak

Cooking Level: Beginning

Living In: Wallingford, Connecticut, USA

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Reviewed: Jul. 15, 2009

My mum loved this but I wasn't that impressed. I don't think the flavours complement the salmon that well, but perhaps thats more to do with personal taste. Had some extra marinade left over that I used on some pork the next day, which I liked a lot better.

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snakemagic

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Reviewed: Jul. 12, 2009

Not as special as I had hoped. Could use some doctoring.

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Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 12, 2009

I couldn't access the recipe on the night I had decided to make this so I had to wing it and go from what I remembered about the ingredients! I ended up coming VERY close to the original, except I added tamari and a teaspoon or so liquid smoke. Holy Cow did my family rave! I will definitely make this again...I'm so glad I wrote down the "new and improved" version; that's what I'll use!

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Tina

Cooking Level: Expert

Home Town: Springfield, Illinois, USA

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Reviewed: Jul. 10, 2009

Easy to prepare. Great taste for an elegant meal. I'll do this one again.

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avilliers

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Reviewed: Jul. 9, 2009

Its too hot to use the oven in July, so I baked this in my toaster oven at 400 for 14 minutes (large enough for 2 adult servings). Served this with spinach mashed potatos and it was perfect! Only thing I will change next time is to make small incisions across the top of the filet to allow the glaze to penetrate. Great recipe, thanks!

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Kimmy Anne

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Balsamic-Glazed Salmon Fillets

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