Reviewed: Nov. 13, 2009

It was just ok. The sauce was not exactly right for the fish, but it turned out looking pretty and 1 of the 3 people I served it to really liked it, two of us thought it was just "meh." If I'm going to pay the extra money for fresh salmon, I'd like the recipe to really sing!

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Kristina

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Reviewed: Nov. 11, 2009

I didn't really care for this. I love the flavor of balsamic and thought it would go nicely with salmon, but I think the orange and the brown sugar made it taste a little off. It was still good, but definitely not great.

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ralu320

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 10, 2009

I thought this recipe was just ok. I wished the sauce had a stronger taster. It did go really good on a salad. If I were to do it again I might not put so much broth and more balsamic vinegar.

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TiffDog

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Reviewed: Nov. 3, 2009

It was OK. My fiance found the balsamic taste a bit too strong.

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Cheryl in Canada

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 31, 2009

I don't know if my proportions were off but mine tasted a lot at cornstarch.It at all, doesn't add anything to the salmon.

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lumarga

Cooking Level: Beginning

Home Town: Manati, Manati, Puerto Rico

Living In: Weston, Florida, USA

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Reviewed: Oct. 26, 2009

This was a very nice flavor to use with salmon. I made the sauce ahead of time and used it as a marinade. I then baked the salmon in the marinade, but it needed an extra ten minutes. I served it without the sauce, and with broccoli and risotto. It was very flavorful yet light.

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LawBabe

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

Very delicious recipe. I did place some of the glaze on top of the salmon and broiled it for about 2 minutes to create a nice crust. I will definitely eat this again!

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forbish07

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Reviewed: Oct. 22, 2009

Good but I used dried orange zest so it may have been better with fresh. My husband really enjoyed it.

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Virginia Mom

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 21, 2009

Well, I don't see what is so great about this. It made WAY too much and barely had any flavor. I'm thinking the 1 3/4 cups broth needed to be maybe 3/4 cup. It didn't ruin the fish but what was the point in such a mild flavor? Won't bother with again. Waste of $10 worth of salmon that could have been better.

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ARMY WIFE

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 21, 2009

This turned out very yummy, will definately make this again. The kids didn't like it though, but they are 4 and 7 years old.

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LuvMyBabies1

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

This was awesome!!!! Sauce is so delicious that the next time I basted salmon with sauce for the last few minutes of cooking. More awesome !! served it with a baked sweet potato. Great combination.

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Country Girl

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Reviewed: Oct. 21, 2009

Excellent way to do Salmon.

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Mary

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Reviewed: Oct. 8, 2009

Exceptional way to serve salmon! Served with Honey Almond Green Beans and Dutch Potatoes, this was a hit with my man at the table!

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lollipoprock

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 4, 2009

I made this dish last night. I do not know what they mean about the cooking aroma, it smelled delicious. I made it without changing the ingredients, just doubled the recipe. My husband and I thought the experience was delicious. He said that whenever I make salmon, he'd like it this way. The smell and taste were perfect. I served it with a side dish of 1/2 chayote filled with a mound of mixed vegetables each. I did marinate the salmon in the sauce for a couple of hours in the icebox. It was delicious. Thank you to whomever came up with the recipe. Yummo!

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