Reviewed: Jan. 7, 2009

The taste of the fish wasn't good but not great. I'm giving this only 3 stars though, because broiling this marinade filled the whole house with smoke, resulting in having to open windows in January...

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Reviewer:

Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

Reviewed: Jan. 5, 2009

Pretty darn good! Changes I made:: frozen filets, added brown sugar to thicken, baked at 400 for 20 minutes covered with foil and broiled for another 5 or so. Great recipe!

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Reviewer:

SPFEIFFER

Reviewed: Jan. 5, 2009

My boyfriend claimed this was the best salmon he'd ever tasted! I broiled a whole salmon for about 15 minutes on the Low broil setting on my oven, just until the thickest part of the salmon was firm to the touch. It was great! very juicy and flavorful.

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2 users found this review helpful

Reviewer:

Toya84

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

Reviewed: Dec. 21, 2008

This was very good! I just substituted canola oil because of my personal diet and preferences. Also, used Mrs. Dash Lemon Pepper due to salt restrictions. Yum! Thanks for sharing!

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5 users found this review helpful

Reviewer:

alowe

Reviewed: Dec. 14, 2008

I have made this several times now, and I would definitely opt for cooking the salmon in foil in a 425 degree oven for 15 to 20 minutes over broiling it with no foil for 6 to 8 minutes; the former way really seals in the flavor and juices better.

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2 users found this review helpful

Reviewer:

soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Nov. 30, 2008

This recipe was absolutely delicious! My boyfriend and I tried it out the last night, and it was a definite winner. We made a few adjustments to the baste and broiling method as was suggested by others. We added 1 tsp of brown sugar, chopped parsley,and a dash of olive oil to help thicken the baste so it clung to fillet better. We applied the baste to one side and sprinkled on the lemon-pepper, broiled for four minutes and turned the fillets over (with a spatula, preferably due to the tendency of the fillet to break apart). Basted the other side, sprinkled evenly with lemon-pepper and cooked for the remaining four minutes. Which helped a lot with the "burning" that was mentioned in some other reviews. It was a definite success. Very easy, very quick, yet it seems so upscale. Thinking of making this for my Father and Brothers when they come home from vacation.

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3 users found this review helpful

Reviewer:

Lindsey

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Nov. 23, 2008

Very tastey!!! This has become my favorite way to prepare salmon!!!

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2 users found this review helpful

Reviewer:

javabean

Reviewed: Aug. 29, 2008

Loved it! I broiled the fish, as it doesn't take as long (10 minutes for an inch of thickness is perfect) and my husband ate it up and asked if saved this recipe to my recipe box! (yes, I did!).

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Reviewer:

Missie

Cooking Level: Intermediate

Living In: Fayetteville, North Carolina, USA

Reviewed: Jun. 3, 2008

wonderful. and so easy!!!

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Reviewer:

Kelly G

Reviewed: Apr. 10, 2008

My husband said it has an interesting flavor but very good!! I used the conventional oven and baked it at 400 degrees, and following the suggestion of someone who reviewed the recipe, I created a pouch w/ foil. I had to bake for over 30 minutes because of the thickness of the salmon. Smelled great!

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2 users found this review helpful