Reviewed: Mar. 11, 2012

Amazing sauce, and easy too! Thank you for this recipe. I was only cooking two salmon steaks, but as I'm a little skeptical that recipes make as much sauce as they say, I made the whole amount. I had lots of sauce left over, so I boiled it down a bit, and Wow! The reduced glaze packs a punch and was great on our pasta!

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Reviewer:

Larissa

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Cooking Level: Intermediate

Home Town: Campbell River, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

Reviewed: Oct. 9, 2011

This was a really easy, flexible, and yummy recipe! I baked the salmon steaks at 350 for 20 min. in a greased Pyrex dish, putting the sauce just on the top of the steaks. I didn't have chili sauce on hand. I substituted cocktail sauce, decreased the amt. of brown sugar, and added extra cayenne. Maybe an unusual substitution, but I think it made a nice tangy sauce.

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Reviewer:

Danielle

Reviewed: Jul. 20, 2011

Despite the heat from the chili ingredients the flavour of the salmon still comes through. genius recipe

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Reviewer:

Hazmar

Reviewed: Jun. 21, 2011

This rocks! You can adjust the spices if you like it less spicy or make sure your side dishes are more mellow. I don't always have fresh gingerroot, but ginger powder works just as well.

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Reviewer:

Jazzy Woman

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: East Brunswick, New Jersey, USA

Reviewed: Dec. 16, 2010

One of my new favorite ways to prepare salmon! It's not only easy (took less than 15 minutes to prep and cook), but the flavors are excellent - and they don't overpower the taste of the actual fish. I left out the brown sugar because I prefer to not use it on "dinner-foods". I had salmon filets, and cooked them up in a grill pan on the stovetop. 3-4 minutes on one side for a good sear, and then flip over for another 4-5 minutes (covered with a lid for the last 2 minutes). Made a plain yogurt+dill sauce to dollop over the salmon. Thank you for sharing your recipe! Permanent addition to recipe binder.

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Reviewer:

Sara

Cooking Level: Beginning

Living In: Pasadena, California, USA

Reviewed: Nov. 14, 2010

a little boring

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Reviewer:

quicksheep

Reviewed: Sep. 22, 2010

Delish! I used salmon filets instead of steaks and added liquid smoke to the glaze.

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Reviewer:

katgeltz

Reviewed: Jun. 27, 2010

Very tasty! Sweet, rich taste with a little (and I do mean little) bit of kick. Used sriracha as others suggested. I marinated the fish for ~20 minutes before cooking as one other reviewer suggested but next time I will try it out as just a glaze since the vinegar in the sauce really goes to work on the salmon.

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Reviewer:

BRTW

Cooking Level: Intermediate

Reviewed: Jun. 21, 2010

I really liked this salmon; I subbed dry spices for the fresh ones due to what I had on hand... Also used Sriracha Hot Chili Sauce along with the cayenne it was pretty spicy imo but we didn't complain. Thanks I'll make this again! :)

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Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Jun. 13, 2010

MMMMM, this was delish! Scaled this down to two servings and used Sriracha Hot Chili Sauce along with the red pepper flakes and cayenne. Turned out as a fantastic glaze on our salmon filets, yummy! This would be excellent to use on anything, so good!

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