Reviewed: Nov. 18, 2009

This turned out to taste very much like the grilled short stack salmon from Sweetwater Tavern Restaurant where I live. It is my favorite salmon recipe of all time!

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bzymom

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Reviewed: Nov. 14, 2009

I was really looking forward to this after all the great reviews. I followed the recipe exactly but broiled the fish instead of grilling and I'm sorry to say I was really disappointed. It just wasn't a big deal. The Salmon with Brown Sugar Glaze on this site is much easier and way tastier, but maybe I'll give this one another shot once grill season starts again. Some recipes are just better grilled - period.

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PJ

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Nov. 14, 2009

Absolutely delicious. I boiled the marinade afterward to use as a sauce that I drizzled over the salmon and the plate. The best salmon I've ever tasted.

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Corey

Cooking Level: Expert

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Reviewed: Nov. 10, 2009

I made this last night and it was a big hit!!! I followed the recipe, but marinated it over night like some said in their reviews. I broiled it (no grill in a hurricane :). I used the marinade to make a sauce, I added a 1/2 cup of wine and reduced it by 1/2 then added butter and heavy cream. The cream cut the heat just a little and gave the sauce a wonderful light flavor... I will be making this again for sure!!!!

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aeyla64

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Reviewed: Nov. 8, 2009

taste is great - will make again. I also saved some of the sauce and added it to the pan right before it was done.

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SOJANA

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Reviewed: Nov. 3, 2009

This was fantastic. I made a few minor changes - 1/2 the peppers (thanks to the reviewer who suggested, my lips were still quite warm), 1/2 the peanut oil to reduce fat, and 1/2 the soy sauce (used lower sodium) to reduce overall sodium. Baked since it's cold out and poured a small amount of the cooked marinade over rice, broccoli and cauliflower... Delicious meal!

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Citybyrd

Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Nov. 2, 2009

This was okay. Seemed oily to me and didn't really burst with flavor even though I marinated for over 6 hours and poked holes in the fish hoping to enhance the flavor.

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NewToThis

Cooking Level: Beginning

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

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Reviewed: Oct. 30, 2009

The marinade is wonderful, I use it all the time for all types of meats.

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Nerdymom

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Reviewed: Oct. 22, 2009

Delicious!! Even my two year old and my picky 10 year old loved it. I also baked it at 400 for 15 minutes per side with the marinade,as it was too cold for grilling.

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Threnody

Cooking Level: Expert

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Reviewed: Oct. 20, 2009

Loved this! I didn't have the time to marinate the fish, so I poured the marinade on top and baked in the oven. YUM!! Also greatly reduced the amount of oil and it didn't sacrifice the flavor at all. A definite "make-again."

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Marisa325

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Reviewed: Oct. 20, 2009

as my husband said, "restaurant quality!"

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newann

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Reviewed: Oct. 18, 2009

This went over big at my house! I didn't have time to let the fish marinate so I baked the salmon in a deep dish with the sauce and basted it a few times in the oven. It was great!

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BIO1024

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Reviewed: Oct. 14, 2009

This is my favorite way to cook salmon. Even my kids love it. It's quick and easy. We make it all the time now.

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Carol Robinett

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Reviewed: Oct. 12, 2009

I eat salmon a LOT in Alaska and I LOVE this recipe. It gets a compliment everytime.

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koogs

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Reviewed: Oct. 8, 2009

Made this yesterday and followed the recipe almost exactly (didn't have green onions so I used cilantro instead). I made enough for leftovers but there weren't any! Even my eight year old daughter who is the pickiest eater on the face of the earth asked for seconds and said it was the best fish she ever had. The marinade gives the salmon just enough kick without being too spicy. There was a lot of marinade left so I heated it on the stove with a little bit of cornstarch to make a sauce for the salmon...my family loved that too! Thanks Christine for a great recipe!

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SunnyD

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Chino Hills, California, USA

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Reviewed: Oct. 6, 2009

Great combination of ingredients. I was making for only two, so I cut all the ingredients in half except for the garlic and crushed red peppers. Came out perfectly.

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sarabella

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Reviewed: Oct. 1, 2009

Absolutely LOVE this marinade! I just pop the fish in the convection oven for 20 minutes on 400 and voila! I served it with long grain rice so we could pour the extra sauce over it.. mmm!

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Carshlyn

Cooking Level: Intermediate

Home Town: Show Low, Arizona, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Sep. 28, 2009

I baked it for 20m at 400, instead of grilling, came out perfect. As someone else mentioned, keep the marinade and while it's in the oven add 3-4 teaspoons white wine and simmer for 6 min while stirring. Makes an amazing sauce to go on top of it.

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Craig

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Reviewed: Sep. 26, 2009

This is seriously one of the most delicious (and simple) recipes I've come across! And I'm sure that I've not even experienced it to its "full potential" — I didn't have time to marinade it properly so just did it for about 20 minutes, and then grilled it on the stove. I served it with brown rice and used the leftover marinade as a sauce (boil it with a splash of white wine for a few minutes) for the rice. Absolutely fantastic! Will definitely be becoming a recipe I'll use again and again.

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Oliver

Cooking Level: Intermediate

Home Town: Penzance, Cornwall, England, U.K.

Living In: London, Greater London, England, U.K.

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Reviewed: Sep. 23, 2009

This was absolutely delicious! I had tilapia on hand so I used this marinade and still tasted excellent with it. I didn't have balsamic so used white rice vinegar! I agree with others that this is a crowd pleaser.

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