Reviewed: Apr. 4, 2012

Used this as a picnic dish - it was great and my partner also loved it - will do again and again

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Denise

Reviewed: Nov. 23, 2011

Excellent! Picky wife approved.

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wc_fowler@yahoo.com

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Cooking Level: Intermediate

Reviewed: Jun. 15, 2011

I made this for a dinner party.I made it exactly as written and served it cold. My guests loved it! It is so simple to make. After I took it out of the oven, I let it sit for the recommended time. Then I cut off a piece to try it warm. It was tasty that way as well, but a bit sweeter than it wound up tasting when I had it cold. The rub actually becomes like a glaze on the top after sitting in the fridge. If you are serving this to people who like their salmon well done, you might want to keep it in the oven a bit longer. My salmon was 1 inch thick and I let it sit after coming out of the oven but it was still a bit more pink in the middle than some people might like. It was exceptionally moist though. I will make this again.

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BROOKLYNESQ

Reviewed: Dec. 11, 2010

Dont let sit at room temp eat hot

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senkyb

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Dec. 4, 2010

This is amazing.. Had it hot out of the oven and I had forgotton to add the lime juice.. still GREAT. Very important as the author said to take it out while not fully cooked and let it sit for 5 mins or so.

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outdoorsgirl

Cooking Level: Expert

Reviewed: Jan. 8, 2010

Very tasty fish. I served it hot and didn't have any mustard-it was a tiny bit too sweet, so next time I'll use a pinch less cinnamon and sugar. My husband is Moroccan and he enjoyed it-and he's not much of a fan of fish.

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TeamSeabron

Reviewed: Dec. 17, 2009

Very good and couldn't be easier. I ate it hot from the oven and thought it was wonderful. Today I'll try the leftovers cold. I love knowing that such an easy dish can be prepared in advance--great for a party dish!

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 8, 2009

excellent. I prepared a whole fillet of salmon, using the entire amounts listed and following instructions to the letter. Our guests really enjoyed it. The recipe contributor is quite right in that the heavy load of spices is lost when served cold. It was part of a cold buffet dinner. I've been requested to provide the recipe to a number of people. I will make this again.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: Apr. 16, 2009

I followed the directions exactly and was disappointed that the salmon was not nearly as spicy as I expected. This is not a "real" Middle Eastern dish. In my opinion there is too much cumin and nutmeg and not enough cayenne pepper or paprika.

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shuki

Reviewed: Apr. 9, 2009

This has become my favorite way of preparing salmon. I skip the lime (since I almost never have limes on hand), and the high-temp cooking method works wonders on the texture. If my filets are thick I cook it for a minute or two more than it says, and the result is a salmon that almost MELTS in the mouth. I've had it hot, cold and room temperature. My favorite is room temp. Great do-ahead recipe for guests.

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