Reviewed: Mar. 28, 2012

The idea is good, but it was sooooo sweet. My husband and I called this Candy Salmon. Definitely not my favorite. I felt like I was eating dessert for dinner.

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Reviewer:

marniehebert

Reviewed: Mar. 8, 2012

I just couldn't justify using 1 1/2 cups of butter !!! for 4 servings of salmon. So I simply fried mine in the frying pan with about a 1/4 c butter. Didn't marinate, just spread honey and brownsugar mix onto the fillets and covered in coconut. I'm sure the coconut would be better crisp, which could maybe be achieved by less butter!! I found even with a 1/4 cup it was a little much. My 5 yr. old daughter really liked it and asked me to make it again and my two year old boy didn't complain either. :) Ours was very sweet!

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Reviewer:

sweetseeker

Reviewed: Feb. 15, 2012

Loved this dish! I didnt use as much butter and I used coconut milk instead of flakes. Also used a little bit more honey than called for. Great dish!

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Reviewer:

russellcragun

Reviewed: Feb. 6, 2012

Amazing! EVERYONE raves over this dish! Definitely one of our favorites!

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Reviewer:

Loren

Reviewed: Feb. 4, 2012

Great salmon dish my husband and I enjoyed immensely during a work day. During my third trimester, time is premium, so it was nice to make a fish dish that was so flavorful, yet required minimal time and preparation. This is also a great compliment to the dish noting my husband despises salmon. I did add curry powder and fresh ground black pepper to add savory flavors and some heat. I also reduced the butter markedly as I found it excessive and unnecessary. Reducing the sugar (the coconut is sweet enough) and butter made for a slightly healthier fish without the excessive sweetness others noted. Overall, this is a great base recipe in need of minimal modification, but definitely add some curry powder and pepper!

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Reviewer:

RNCoco

Reviewed: Dec. 6, 2011

This was too sweet for me and I didn't like the coconut. I love the flavor of salmon, so the sweet flavors were just too much and ruined it for me.

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Reviewer:

Emily

Cooking Level: Expert

Reviewed: Oct. 11, 2011

this makes twice as much marinade as you need. Cut it in half and it's tasty! I'd recommend adding some salt and pepper or maybe some soy to make the flavors sing. Try it served with Coconut Jasmine rice and broccoli.

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Reviewer:

junglepilotwife

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

Reviewed: Oct. 2, 2011

I love salmon but my husband and son do not. They did, however, like this salmon. It was very sweet, but delicious. I served it with green beans and smashed potatoes...very yummy.

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Reviewer:

PharmChef

Reviewed: Sep. 2, 2011

Once your guests get over the strange combination of fish and sweetness, they will love this dish. It's amazing and I will definitely make it again!

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Reviewer:

izfo

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 9, 2011

The flavors just did not mesh well. The thought was good. The butter was WAY too much even at 1/2 cup, which is what I reduced it to. The cooking time seemed about right to me with a quick shot under the broiler to crisp it up. I love coconut but I think in this case it would be better without it. Just use the glaze and it might be a 4 star.

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