Reviewed: May 24, 2012

IT WAS OK I TOLD WAS UNDER SEASONED

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Reviewer:

Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: May 15, 2012

Super easy and super good. I just used 1.5 lbs of salmon filet - perfect.

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Reviewer:

Marsha in Jackson Hole

Living In: Jackson, Wyoming, USA

Reviewed: Apr. 28, 2012

followed the directions precisely, using tilapia. it tasted like honey mustard and lemon-pepper mixed... maybe good on chicken, but not on fish. won't make again.

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ALK02G

Reviewed: Apr. 3, 2012

I thought this was delicious, and very sweet and tender. I did bake it at 350 for 25 minutes to get it fall off the fork tender. Next time I might cook the sauce separately, since it was carmelized and almost hard by the time the salmon was done.

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Gwenbishop

Reviewed: Apr. 2, 2012

add crushed nuts on top for extra crunch. Make it peanuts for Patrick

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Simone

Reviewed: Mar. 19, 2012

Quick, easy, healthy recipe, I love that there's no marinating!

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Reviewer:

Jennell914

Cooking Level: Intermediate

Reviewed: Mar. 16, 2012

Awesome! This will be our fish staple :)

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Reviewer:

Kirsty

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Reviewed: Mar. 10, 2012

I used a fillet instead of the steak With skin side down so it would not dry out. Watched carefully and it came out GREAT!!

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Reviewer:

Steve

Reviewed: Mar. 9, 2012

This recipe was a hit last night. I cooked for 25 mins. at 350, and then 10 mins under the broiler for the skin. It was perfectly cooked!

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Reviewer:

Nadine

Cooking Level: Intermediate

Reviewed: Mar. 9, 2012

I made this tonight, and it was delish! I didn't have time to deal with preheating the oven, so I just pan-seared it on the stove. Hubby loved it too, so I'll be making this again!

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