Reviewed: Jul. 1, 2009

I reduced the sugar and it was still WAY too sweet.. barely edible

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Kay

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Reviewed: Jun. 29, 2009

The recipe was good, however I was expecting a bit more. I did cut the sauce in half based on other reviews and the size of the fillet. Also I reduced the dill weed to 1/8 cup and cayenne pepper to taste. As for the method, I heated the first five ingredients in a saucepan, then removed enough for basting. This in my opinion is much easier than the original directions.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 18, 2009

This was FANTASTIC. I definitely didn't need all the sauce-will 1/2 the recipe next time. I broiled for 10 minutes, basting about every 3 minutes. My husband always groans every time I say we're having salmon, but he LOVED this.

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mabba

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Reviewed: Jun. 15, 2009

The sauce was delicious!.. Sweet and spicy so a little goes a long way!.. This was definately restaurant quality imo. I soaked cedar planks to BBQ my salmon on the grill and then realized I was out of charcoal and ended up doing them under the broiler for about 10 minutes adding the marinade once after 5 minutes!.. It was perfect but I can't wait to do them n the grill next time. My sauce was a little grainy; I must not have simmered it long enough but still good!.. Thanks!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Sep. 10, 2008

We eat salmon a lot and this recipe was simply delicious! Followed the recipe except I scaled it down for two, used 1/2 cup brown sugar and two Tbls. dried dill weed, 3 tbls. butter, 2 tbls. lemon juice, 1/4 tsp. red pepper. We don't like it to spicy, hot. Did use the lemon-pepper on the salmon as recipe stated. Made this for the first time tonight and will definitely make again. My husband loved it.

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strandcook

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Reviewed: Jun. 24, 2008

I basted the salmon 3 times while broiling. I used greased foil for broiling. The sauce I heated for 10 minutes with a gentle bubbling just to thicken it a bit. I poured it over the finished salmon and a vegetable medley of broccoli, cauliflower and carrot (parisienne style). This whole dish tasted amazing with the butter/dill sauce. I didn't change any of the sauce proportions. The only thing I would have changed is shortening the broiling time. Next time I am going to try this sauce on a poached salmon, so stay tuned!

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Reviewer:

Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 2, 2008

The glaze/sauce was way too sweet for our liking.

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L. Johnson

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 2, 2008

My husband loved this! I also made it for two, and scaled down the sugar and the dill to 1/8 cups. Will definitely make again.

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H. Griff

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Reviewed: Nov. 21, 2007

This recipe was very delightful. I tweaked it a little based on what I had available at my house; for instance, I didn't have lemon juice so I used fresh squeezed tangerines and I didn't include the dill weed and lemon pepper because I did not have these readily available. Despite those minor changes, I followed the recipe and discover a very savory salmon dish. This recipe is definitely worth your time trying, so enjoy!

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Melvin

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Reviewed: Sep. 13, 2007

This was a pretty good recipe, needs some tweaking though. I substituted red pepper flakes for the cayenne pepper to really jazz it up. I also cut way back on the brown sugar. I just added it in small parts until it tasted right. I probably ended up with about 1/2 Cup for a 3 lbs filet. Also, anytime we are grilling salmon filets we put it on aluminum foil, it makes clean up so much easier!

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Erin

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 21, 2007

This was a good recipe, but a little too sweet. Could probably use a touch more lemon. I scaled the recipe back to serve 2 and it still called for over a 1/4 cup sugar. Next time I will use less. Also, the scaled back recipe called for over a 1/4 cup dill, which was just too much. I only used half that amount and that was perfect. I really liked the addition of the cayenne!

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Reviewer:

LEAHJR

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: San Luis Obispo, California, USA

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Reviewed: Jul. 25, 2007

I'm always trying to cook salmon last minute, when there's no time to marinate. This recipe gives the salmon a marinated taste and takes almost no prep time. Easy to cook, delicious. A nice little kick from the pepper. Really enjoyed the recipe. Thanks!

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