Reviewed: Jun. 12, 2005

This was one of the most flavorful salmon dishes I have ever made. I followed the recipe almost exactly only substituting jalapenos for the habaneros. I will absolutely make this again! Loved it!

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Sarah Stephan

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Jun. 7, 2005

I don't own a grill, so I just fried salmon steaks in a pre-heated pan; about 4 -5 minutes on each side. I also substituted some other pepper for the habenero because I couldn't find it in my market, and I really noticed a strong lack of spiciness. But even with these substitutions, the salmon was *delicious* and very rich.

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Kalamata

Cooking Level: Intermediate

Living In: Portland, Maine, USA

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Reviewed: May 22, 2005

FUNominal! We're used to hot. Agree with cutting down on the butter. Either that, or put in on your fresh grilled Jersey corn! Yum!

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MUCHA1

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Reviewed: Apr. 13, 2005

This was fantastic. Beware to watch the handling and amount of the habaneros. I ended up wasting a $40 piece of fresh caught alaskan salmon and miserably burning my fingers with the oils. The next batch I was much smarter. Sooo yummy I've now tried it on shrimp and got similar results.

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H20SKI925

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Reviewed: Jan. 9, 2005

Very good! Be careful with the peppers...the oil stays on your skin. Use gloves! We used this recipe on a few types of fish with the key limes at our home. Turns out great...thanks!

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JiMegFL

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Reviewed: Sep. 29, 2004

This is now known as "Famous Fish" in my family - one of our all-time faves.

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DANAROBISON

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Reviewed: Sep. 3, 2004

The salmon was very good. I didn't have any lime juice on hand so I substituted lemon and the result was delicious. I also used probably 3 Tbsp habanero pepper and a whole head of garlic because I like things spicy and garlicky. The result was surprisingly not overpowering. The butter was a bit much, as other reviewers noted. I only made 1/4 of the butter because my boyfriend doesn't use it, and 1/4 of the recipe was about 2x as much as I needed. If you like a lot of butter, don't alter the amount, but if you just like a small dab, 1/4 of the recipe is enough for 2 people.

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EKRUDERT

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 6, 2004

The butter got a little too spicy for my husband, I liked it, though. I am not sure if we would make it again, but probably without the butter. Too much habanero took away from the flavor of the fish. I used Wild Alaskan salmon which is higher in fat than the farm raised.

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SHAZT

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Reviewed: Apr. 24, 2004

My guests loved this recipe!!! I am a vegetarian, so I didn't eat it...however, my biggest suggestion (as my fingers burn as I type this) is to use disposable gloves to cut the habanero peppers. I washed my hands immediately and now many hours later, they are still burning...yipes! This is my first experience with habanero peppers...now I know!

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SUEFLEUR

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Reviewed: Mar. 17, 2004

This recipe is outstanding! Makes a beautiful dish

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MCARTERCONLEY

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Reviewed: Mar. 13, 2004

We left the habanero seeds in the marinade, and we still didn't find the salmon too spicy at all. The butter was interesting, but not something I'd want too often, unless you reduced the amount of lime juice (it's VERY limey). The dish came out very attractive, although I'd never cooked salmon so I was sure if the skin should be removed? Maybe someone can address that in a later review! All in all this was something nice for a change, but we didn't find it as appealing as most other reviewers.

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Carrie Magill

Cooking Level: Expert

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Reviewed: Jan. 25, 2004

Great recipe! I made it for a dinner party and everyone loved it.

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SUGARBOOST

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Reviewed: Jan. 3, 2004

This is a great recipe! I don't know how anyone could say anything less. It's a little spicy, that's true, but not anywhere close to being too spicy. Superb flavoring for salmon! So not just the boring salmon! Thanks for putting this recipe out there.

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TAMMYELMORE

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Reviewed: Dec. 4, 2003

Terrific recipe Mike. I used orange flavored olive oil instead of the vegetable oil and tossed some steamed snow peas with some of the leftover lime butter. YUMMY!! I think the butter was the best part. It would be good on a number of vegetables. I had to broil my salmon since it was too cold outside to fire up the grill but will try this again during the warmer months. Thanks for sharing.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2003

I thought this was okay but not as good as the ratings it has received. I have had salmon that I really loved but usually I am not a fan of salmon so maybe that is why.

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KAHLANNE

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Reviewed: Oct. 5, 2003

Everyone who has tried it asks for the reciper

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Middleagedcookingguy

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2003

Added a little more Pepper, perfect if you love spice. Also use extra butter for ears of corn. Good stuff.

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DUTCH2001

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Reviewed: Sep. 25, 2003

Very very good BUT wild salmon is already a very rich fish on it's own. We didn't use the butter on the fish. We thought it was a bit much but we are probably alone on that one. Instead we put it on fresh broccoli.

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