Reviewed: Mar. 1, 2009

this is a keeper....salmon is one of my faorite fish so when i saw this recipes i had to try it. thanks for the suggestion...i left out the garlic salt and added ginger. cook the salmon with the skin up.

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hot mamma

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

Very tasty! I let the fish marinade just while the oven was preheating. The flavors are very nice and meld well together - the sweetness is subtle and the garlic/soy sauce flavors are not overpowering. I will definitely make this again.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 27, 2009

Not that this one needs another rave review, but my husband and I absolutely devoured this dish! I did adjust the spices to our preferred flavors and added 3 cloves of garlic, some fresh ginger, and about 2 tsp. of basil. The salmon came out so moist and made the house smell delicious. Served wilted spinach and rice, this is sure to come in our regular rotation.

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geekedlove

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Feb. 25, 2009

This is by far the best way to cook salmon fillets. My picky five year old even loves it. Thanks for the recipe!

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Tiff

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

This is the best way to ever eat salmon. .

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H. Knutsen

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Reviewed: Feb. 23, 2009

I made this according to the recipe plus a bit of grated ginger. Everyone seemed to like it from age 1 to 40! Asked my picky husband what he rates it out of five stars, and he said a firm four. So, there you go.

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buttgirl

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Reviewed: Feb. 22, 2009

I have made this recipe twice, each time following exactly only without the garlic salt. It has been really great both times! We, at least, enjoyed the flavor of the maple and garlic blending together.

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Jamie C.

Cooking Level: Intermediate

Home Town: Englewood, Florida, USA

Living In: Millville, New Jersey, USA

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Reviewed: Feb. 22, 2009

This is great. I ate two servings!

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dgiles

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Reviewed: Feb. 21, 2009

This is so easy and delicious. We usually don't even marinate it for 30 minutes, just slather it up and bake it (however it is a lot better marinated).

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MickeyJ

Home Town: Syracuse, New York, USA

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Reviewed: Feb. 20, 2009

I LOVE this recipe. I originally found it somewhere else to begin with, but when I make salmon... this is how I make it. DELICIOUS!

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engelsdie

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Reviewed: Feb. 17, 2009

My husband and son love this recipe. (I do not enjoy any seafood personally). They said they wouldn't change a thing.

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LAURIE409

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Reviewed: Feb. 16, 2009

Very, very good. Can't wait to make it again.

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Teann

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Reviewed: Feb. 11, 2009

I made this tonight for dinner and my husband said it was excellent! I didn't change a thing. It is a very easy recipe with ingredients I always have in the house. Will definitely be making again.

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Becky

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Reviewed: Feb. 11, 2009

This is a great salmon recipe, probably the best I've ever used! I followed other peoples advice and added some ginger to it, very good! I wonder though if this recipe is meant for "real" maple syrup or the Aunt Jemima type...because theres a huge difference.

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Mommyof#3

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Reviewed: Feb. 11, 2009

We really enjoyed this. I followed other people's recommendation to bake it at a lower temperature for a shorter time and it was perfect. Great mix of sweet and salty flavours. Thanks! :)

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MJ & O

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Reviewed: Feb. 10, 2009

This is the first time that I have never changed a recipe and I swear I never will! BROVO

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Mrs. Bishop

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

Sauce had a little too much maple sweetness to it (used the real thing); nevertheless, the recipe for the salmon is very moist and easy to follow; used 1 tablespoon of fresh ginger and didn't use garlic. Thank you.

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Chile-loca

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

Great recipe. Very easy. Followed the recipe exactly and used salmon that was about 1 - 1 1/2" thick. I would suggest not using salmon that is thinner then that because the glaze is very sweet and would be overkill for a thinner piece of meat. Perfect for a thicker piece of salmon!

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jojo5696

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

I followed the directions exactly and this was <>! Then again, I eat salmon right out of the can. However, I will be baking salmon under these conditions from now on. Thank you!

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Suki

Cooking Level: Intermediate

Living In: Harrisonburg, Virginia, USA

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Reviewed: Feb. 3, 2009

Best cooked salmon I ever tasted. I always liked salmon just as sashimi or in sushi - never cooked. This recipe changed my mind. I'll make it again and again.

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