Reviewed: Mar. 30, 2008

Be warned: I only bought a 5 oz. bag of coconut, and it was waaaay more than enough. I coated the salmon until there was no more room for coconut! Unfortunately, after dredging egg-coated salmon through the coconut, I had to discard a very large amount. What a waste. I advise dumping a little at a time onto a plate and adding more if you need it. Don't throw away 3/4 a bag of coconut! Pretty good salmon, though. Even better sauce.

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Ms. Robinson

	Cooking Level: Intermediate Home Town: Knoxville, Tennessee, USA
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Reviewed: Jan. 19, 2008

This was great--I wasn't sure about it was I was making it, but I loved it and I'm not usually a salmon person!

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Brian J.

	Cooking Level: Intermediate Home Town: Reno, Nevada, USA Living In: Washington, D.C., USA
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Reviewed: Jul. 30, 2007

Everytime I have made this recipe everyone has loved it and wanted the recipe. It also sounds completely fancy and full of effort when it is in fact simple and effortless. I have made this many times and will continue to do so.

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KBSMALLS


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Reviewed: Jul. 20, 2007

I tried this recipe because it was very different I usually BBQ my Salmon. It was good, a little to sweet though.

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Josie


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Reviewed: Mar. 18, 2007

i liked the salmon a lot but not so much of the dip, my husband on the other hand didnt like the salmon but loved the dip. thank you on my part for this wonderful recipe

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amie

	Cooking Level: Intermediate Home Town: Morton, Washington, USA Living In: Heidelberg, Baden-Württemberg, Germany
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Reviewed: Jan. 25, 2007

I don't know what happened, but I found that everything tasted extremely bitter. I even followed the recipe exactly. Maybe use orange jam instead of marmalade?

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Annabelle


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Reviewed: Jan. 19, 2007

Wasn't that keen on this one. There was to much competition between the flavors of Salmon and Coconut. Possible a different Fish could be used? I will reuse the marmalade/dijon sauce again with the Salmon....

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sierra


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Reviewed: Nov. 16, 2006

Wonderful! The sauce is what really made it a hit! I doubled it to make sure everyone got plenty. I baked it at 350 for 15 minutes, then took it out, and turned up the oven to 450. I put it back in when preheated, and let the coconut toast until golden. Thanks for the recipe!

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KRANEY

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Sep. 20, 2006

this is a regular in our house. it is so easy to make such an elegant dish. the dipping sauce really complements all the flavors. added bonus:our girls love the coconut.

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LUVBUG14


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Reviewed: May 8, 2006

I made this for a client and she loved it! She said the sauce went very well with it too! Thank you!!

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Miss Tracy


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Reviewed: Mar. 24, 2006

This was good for a different way to make salmon.

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Jan. 28, 2006

Outstanding recipe! Very simple to make.

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shellyh


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Reviewed: Dec. 13, 2005

This did not go over well with my family at all. Followed the recipe to the letter, but most of the salmon sat on the plates, uneaten.

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Michelle Bovenkamp

	Cooking Level: Expert Living In: Aurora, Colorado, USA
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Reviewed: Nov. 23, 2005

I did not like this with salmon. I will try it again with halibut or other wild, mild tasting fish. With the salmon I found the flavors orange and coconut competed with the natural (and delicious) flavor of the salmon.

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AmyBeth


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Reviewed: Nov. 12, 2005

Not for me. These are all ingredients I like, but it didn't taste good together. Can't figure out what went wrong... but now I've got tons of leftovers of expensive salmon that no one is touching.

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SHAGADELIC007

	Cooking Level: Expert Home Town: Arlington, Texas, USA Living In: Thousand Oaks, California, USA
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