Reviewed: Apr. 15, 2012

This is our favorite recipe for salmon! My parents were visiting and when I told my mom I was making salmon, she said that was fine, but that neither she or my dad were big fans of salmon....after dinner she asked me for the recipe, they both loved it! I make it exactly as the recipe directs, sometimes I use skinless salmon, but usually just whatever I can get on sale....which often still has skin, either way it is yummy, and a staple on our dinner rotation. Our 18 month old also loves it!

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Reviewer:

VOELKERLK

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Reviewed: Mar. 30, 2012

WOOW!! This is great!! After taking the first bit of salmon, I knew right then and there I was going to enjoy this salmon. It reminds me of salmon you would prepare at some restaurants. This is going to be one of my frequent dishes. I loved how spices taste well together and I ate this with peas and nishiki rice.

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Reviewer:

Sabray

Reviewed: Mar. 2, 2012

Prepared exactly as written and turned out excellent! A flavorful, crisp, salty-herby crust on the top that penetrates throughout the fish and lends excitment to every bite.

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Reviewer:

JCOB2

Reviewed: Feb. 15, 2012

Deelish, Delish, Delish!!! My husband and kids couldn't stop raving about it. One thing I did wrong was buy salmon with skin on - but even that turned out to be edible! Used lemon - had no lime and as others suggested, doubled up on spices - personal preference. Served this with Green Beans with Cherry Tomatoes and Sarah's Rice Pilaf - both found on this site. Wonderful - i was the Queen of the Night! Thank you!

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Reviewer:

angelstray61

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Cooking Level: Beginning

Living In: Simpsonville, South Carolina, USA

Reviewed: Jan. 13, 2012

This is an excellent recipe! My husband and I both loved it. It was very easy to time with other side dishes. I doubled the salt, pepper, and coriander, and also doubled the garlic and lime juice. I substituted hot pepper sauce with cayenne pepper powder mixed with pure tomato powder I had on hand. Also, I sprinkled sliced almonds on top for the last stage of cooking. Yum!!

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Reviewer:

patti50

Reviewed: Aug. 27, 2011

A TASTY & easy way to prepare salmon. I doubled the spices cuz I tend toward alot of flavor & seared the fish over med-high heat. In addition, I deglazed w/about 1 C of white wine & then added the juice & hot sauce(after sauteing the garlic slightly. That made a nice "gravy." Thanx Nancy!!

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Reviewer:

Joyce

Cooking Level: Intermediate

Home Town: Whitesboro, New York, USA

Living In: Melbourne, Florida, USA

Reviewed: Aug. 8, 2011

This didnt taste all tht flavorful or amazing it was just ok

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Reviewer:

Elaine

Reviewed: Jul. 25, 2011

Really enjoyed it. Baked instead of fried, crushed red chilli peppers instead of hot pepper sauce, but it all worked together well.

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Reviewer:

nikisknight

Reviewed: Jul. 24, 2011

Excellent! Great recipe!

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Reviewer:

Doctor Dexter

Reviewed: Jun. 26, 2011

Absolutely delicious! Comes out perfect every time! We use Syracha as the hot sauce. Excellent hot and excellent cold for lunch the next day! So easy to make. Great for a quick meal of for company!

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