Reviewed: Oct. 30, 2009

This was a very tasty way to do a "low fat" salmon recipe - no butter! The salmon had wonderful flavors, none seemed overpowering - but you could taste them all. Used fresh ginger and garlic. Thanks!

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2Maggie

Cooking Level: Intermediate

Home Town: Audubon, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Oct. 24, 2009

Very nice. I made this the other night using a salmon fillet. The only change I made was I used a fresh garlic clove that was minced. I poured it over the fillet and let it sit for about 15 minutes, and then popped into a 425 convection oven and baked it covered in a casserole dish. Served with basmati rice, oven roasted carrots and mixed veggies. A very nice, quick easy meal. I think the sauce would make a nice dressing for a salad too.

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FIT123

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Oct. 14, 2009

Made this to serve to guests and was told it was the best salmon they'd ever tasted. I used a special aluminum sheet (for grilling) on the grill and it did stick a bit, but next time will spray it with PAM first. Many thanks whodunitrdr!

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JZSUSAN

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 6, 2009

good citrus flavor (added a little extra lime) but difficult to grill without sticking and overcooking

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mesyjesyva

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Reviewed: Sep. 19, 2009

This has become my go-to salmon recipe. I don't always marinate for the full hour, and instead wrap the salmon in aluminum foil and grill with a little extra marinade in the packet. Makes for less clean-up, no need to worry about flaking apart on the grill. Delicious and simple!

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emplaye

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Reviewed: Aug. 1, 2009

This is really fantastic. I omited the ginger as I didn't have that on hand. I broiled in the oven and it was perfect. Thanks for sharing! I will be using this many times to come.

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Ms. Keri

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

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Reviewed: Jul. 25, 2009

This recipe is amazing! I used chicken instead of salmon though. I marinated it for several hours then grilled it. It was wonderful! This recipe is a keeper!

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Tabitha

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Reviewed: Jul. 12, 2009

Absolutely fabulous salmon recipe...Thank you for sharing.

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mrs.troy

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Reviewed: Jun. 13, 2009

I don't like fish, but I loved this recipe. I'm sharing it with others and I'll be making it again!

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EricaM

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Reviewed: Jun. 11, 2009

We added fresh dill, made a little extra marinade and spread on as it grilled. Loved it!

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sunny

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Reviewed: May 14, 2009

Delicious! It gave the meat a slightly spicy, tangy and sweet coating! I added just a pinch of red pepper flakes, and in the future I would also add a pinch of salt - but this is personal preference. Started cooking skin side down (oven under broiler, got rained out), flipped and poured remaining marinade over, and finished cooking. Now the confession - I didn't use salmon. I used chicken thighs! It would be phenomenal on salmon. If you really want a lime kick, squeeze some freeze juice on top of your plate. Mmmmm. Thanks!

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: Mar. 31, 2009

It was very good. I'll make this again, with these small changes, from the recipe & from what I did: add a little more cayenne & perhaps ginger (both of which I couldn't taste); add 1-2 teasp. brown sugar for a sweetening & caramelizing effect; marinate 2 hrs.; sprinkle med. coarse sea salt on the skin (of fillet) just before grilling; and cook on a MED. grill as recipe indicates. What happened this time was I marinated for 4 hrs., and cooked it on a med. low heat when recipe asked for MED. heat, so I think it took too long; these 2 factors may have led to a slightly too-dry salmon! So, I need to make this again.

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Rhianna

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

Very good marinade, although I will marinade it longer next time and use more lime juice too. Thanks for the recipe!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Mar. 23, 2009

It was a spring-storm day that I tried this recipe so I wasnt able to use my BBQ as planned. Instead I chopped my salmon into cubed and grilled them on a flat top. I also was out of Dijon so I used a hot mustard in half the amount called for. It turned out great and had just a touch of heat that my family loved. I served the salmon wedges over a greens salad with dried cranberries and sunflower seeds. YUM YUM

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thockley@msn.com

Cooking Level: Expert

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Reviewed: Mar. 8, 2009

This dish came out very good! I couldn't taste much of the lime, but all the other spices tasted delicious.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

Excellent! I did use fresh ginger and garlic, and only had about a half hour to marinate, but it was still full of flavor. Great simple and delicious recipe! Thank you!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Nov. 8, 2008

I'm so glad I found this recipe! My husband, who doesn't really like fish, said he would eat it more often if I cooked it like this all the time. I made it several times already and sometimes I use lemons if I'm out of limes. I also broil the fish in the oven instead of on the grill outside.

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sunnymama

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Reviewed: Oct. 20, 2008

Left out the ginger because we didn't have any, but glad we did--it would've been an odd flavor with the rest of the ingredients. Loved the bit of spice! Doubled the juice, oil, and mustard called for based on previous reviews.

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