Reviewed: Dec. 30, 2012

Really awesome taste

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Super Nana C

Cooking Level: Intermediate

Reviewed: May 26, 2012

This salmon was Super easy peasy and Delish!! I prepped it the night before. It made the dish a bit watery. Next time, and ( yes, there will be a next time ) , I will add the seasonings right before I bake it off. I sprinkled some kosher salt and pepper. Limes were cut up and put on the side for those who wanted them. Took it to a potluck and there was nothing left but the sugar pan!! And I used 2 filets. Thanks for sharing Mrs. UnionJack! Another keeper. Mmmmm 6/9/12 UPDATE: I soaked cedar planks, slathered them with oil and set the fish with their Yummy coating all on the bbq. OMG I am sure the whole neighborhood got a good whiff of dinner. Good thing they didn't all show up! This is by Far, my favorite way to make salmon!! Sweet, smokie, a little heat from the mustard. HEAVEN!! And the planks were soon cheap, hubby got them at the lumber yard 3 bucks for 10 ft plank cut down to 1 ft sections! Please try this!! Happy Summer All!

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: Aug. 22, 2011

This sounded good, but it didn't do anything for me. Nothing special happened. Kinda expect that with so few ingredients. I was kinda nervous about the mustard powder. It's pretty hot stuff. After I made this, I checked the date because it was barely noticable. Guess I should've paid more attention to the title - candied. Yeah, it tasted like brown sugar with dry mustard on salmon. :l It is not similar to Asian Salmon by Lynseey, but that is a very good recipe. Won't make this again.

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BOOKMARKER

Cooking Level: Intermediate

Reviewed: Jul. 30, 2011

It was amazing,...Thanks much for the great recipe!!!!

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Donna

Cooking Level: Expert

Home Town: Gibsons, British Columbia, Canada

Living In: Vancouver Island, British Columbia, Canada

Reviewed: May 18, 2011

I liked the sweet part, but it was too mustardy for my taste. Amazing tho how all three flavors-sweet, mustard, sour-all came through.

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Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Feb. 20, 2011

This was simple and really good, especailly for those who aren't crazy about fish. I will definetly make this again.

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Maddock

Cooking Level: Intermediate

Home Town: Comox, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Aug. 5, 2010

My husband and 20 month old loved this!! It was a bit too mustardy for my preference, but certainly nothing that would stop me from eating it nor making it again. Thanks for a unique, but easy and tasty salmon recipe!

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itsmylastname

Living In: Homer, Alaska, USA

Reviewed: Aug. 1, 2010

This was very disappointing. The timing and temperature make for dried salmon. I would recommend 20 minutes max. and perhaps 350 degrees cooking temperature. I won't be making this version again.

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Rene

Reviewed: Dec. 22, 2009

This was very good and a fast easy recipe. There were no conplaints but the next time I will alter it's cooking method, perhaps try it on the grill, because it was extremely juicy. The fish let out so much liquid, most of the flavor washed off in the juice. I had to spoon it back over before serving. Maybe it had to do with the freshness of the fish here locally in Oregon, or not, don't know.

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