Reviewed: Oct. 7, 2008

This marinade was a great start...I reduced the worch. per previous reviews but found the recipe to be bland. I think it's a fabulous start to a great marinade.

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3 users found this review helpful

Reviewer:

Lauren

Cooking Level: Beginning

Home Town: Mills River, North Carolina, USA

Living In: Fletcher, North Carolina, USA

Reviewed: Jun. 12, 2008

This is a yummy marinade. I was a little nervous about the worcestershire sauce but it was great. The lime is so good with the salmon. Definitely worth a try, but this is a keeper for us!!

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5 users found this review helpful

Reviewer:

TRINITY7

Cooking Level: Expert

Reviewed: May 5, 2008

Pretty darn good, but you need a taste for the "Wustershire" sauce to really enjoy the taste. Other reviews commented negatively about the lime--again, it's a matter of taste. Lime worked for my palette, although the second time around I used lemon and halved the Worcestershire and the fish came out just fine. The great thing about all the recipes you find on this site is that you try them and then make your own subtle changes to suit your tastes if needed. I believe the original is still worth trying.

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41 users found this review helpful

Reviewer:

Oregonguy

Reviewed: Dec. 20, 2007

Okay 1/4 of a cup of lime is a little much however the person who said lime shouldn't be near salom is a crazy. If you travel to costal regions and on many islands lime or lemons are used to clean and flavor fish of all sorts and it does leave a nice flavor. I took half a lime and squeezed it over the fillets then rubbed it over the salmon before placing it in the other ingredients to marinade therefore eliminating the need for the 1/4 cup lime juice.

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16 users found this review helpful

Reviewer:

Amanda S

Cooking Level: Intermediate

Reviewed: Sep. 17, 2007

not sure if i did something wrong, i fllowed the recipe exactly but i definately could not eat it...maybe it was the lime juice -- will not make this again

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2 users found this review helpful

Reviewer:

karen

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Mission, British Columbia, Canada

Reviewed: Jun. 10, 2007

I loved it! I was a little nervous putting the the sauce in the salmon since it would not blend well but it was excellent. I put lemon instead of lime and marinated for three hours in the fridge, then grilled and it was awesome!

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8 users found this review helpful

Reviewer:

DeniseAg

Reviewed: Oct. 10, 2006

I just made this tonight, and although I thought it was ok, my husband said it was dreadful, and he had to throw his out. He said that the flavors did not mix well together at all. My son (age 2) also wouldn't eat it, and normally devours salmon up.

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6 users found this review helpful

Reviewer:

RHYANNA

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: May 15, 2002

This recipe was really easy, and it sounded good, but the Worchestershire was far too overwhelming for fish, plus it made the salmon dark so it was hard to see the cooking progress as well. I don't think I'll use this again.

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18 users found this review helpful

Reviewer:

mtmrjm

Reviewed: May 19, 2001

I've made this recipe twice with fresh salmon and it was delicious! Marinade it 45 mins to an hour and the flavor is wonderful. I baked the salmon but am anxious to try it on the grill.

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26 users found this review helpful

Reviewer:

suzyq

Reviewed: Nov. 13, 2000

Didn't like the recipe much, although it was very quick. I don't think lime juice should be anywhere near salmon, it was very overwhelming. I wouldn't make it again.

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24 users found this review helpful