Reviewer:

scottigael

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Ohio City, Ohio, USA

Reviewed: Jul. 18, 2011

I wasn't so sure about this recipe at first, but my GF thought it would be nice. Glad I listened to her, turned out to be one of my favorite Salmon dishes. A little too much vinegar for me(not a fan of the taste/smell of vinegar) so next time we make it, I think I will either cut down on the Vinegar or increase the brown sugar.

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2 users found this review helpful

Reviewer:

pariah3j

Reviewed: May 6, 2011

I found this recipe to be very good. The preparation and the cook time was excellent for me and people who have late dinners. My girlfriend who is a Salmon lover but not one for food to be sweet unless it a dessert loved the carmelized onions. I feel this definitely rate a four. The kids want me to make it again lol.

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3 users found this review helpful

Reviewer:

foodlover1971

Reviewed: May 2, 2011

Yum! I have to admit, I changed the recipe slightly - I used splenda instead of sugar because I'm on low carb diet, but this was delicious! I will definitely make it again!

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5 users found this review helpful

Reviewer:

lynnyb88

Reviewed: Mar. 8, 2011

This recipe had way too much vinegar, it was hard on the eyes.

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6 users found this review helpful

Reviewer:

canela644

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Reviewed: Mar. 3, 2011

LOVE it. This isn't a recipe for just anyone.

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6 users found this review helpful

Reviewer:

cool kids

Home Town: Portland, Oregon, USA

Reviewed: Jan. 19, 2011

The salmon that I used for this recipe was not very good quality and tasted fishy. This sauce was the only thing that could have made it edible (well, my kids smothered it in bbq sauce instead). I think the recipe would be excellent with good quality salmon. I did follow other reviewers' suggestions and only used 1/2 cup vinegar to the full 1 cup of brown sugar. I also did not have fresh onion on hand, so I used @1 frozen diced onion. I'm glad I didn't use the full 3 onions the recipe called for, that would have been too much for us. As for the reviewers who found that the sauce didn't caramelize, I think perhaps caramelize is the wrong word choice (especially if you used the full 1 cup vinegar). I waited until it had reduced by about 50% and then I poured it over the fish. That worked pretty well for us. thanks for the recipe!

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10 users found this review helpful

Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Jan. 19, 2011

I made this tonight with peas and sautee'd sweet potatoes. I sprinkled a little bit of brown sugar on the top, cooked them in a tiny bit of butter and olive oil... Was fantastic. The salmon was delicious! Everyone loved it. Thanks!

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10 users found this review helpful