The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 13, 2012
This glaze was really good. I will definitely try use it again.
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Cooking Level: Expert

Living In: Conway, South Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 30, 2012
tried it on rainbow trout and was ok, but will probably not make again. I am not a fan of how sweat it tastes for a meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 29, 2012
I added breadcrums on top. Delish
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 25, 2012
Excellent sauce but needs to be doubled. I'll remove skin next time and coat both sides. Broiling also left very little sauce, so I'll bake at 350 and seal in foil for a moister salmon. Everyone loved the sauce.
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 24, 2012
This is my new favorite salmon recipe! Sooo good! I used honey dijon because that is what I had in the fridge. I probably will make more glaze when I make this for my husband as I used 3/4 of the glaze on one fillet (just for me!)-- the extra sauce is so good! I served it on top of jasmine rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 24, 2012
The mustard and sugar caramelize in the broiler, with delicious results!
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Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA
Living In: Strasburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 18, 2012
Wanted something simple yet good and this fit the bill! Mustard gave it a nice tang next to the sweetness of the sugar. Will keep this in my repertoire! I Will try another reviewers suggestion to add garlic and lemon juice for a variation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 10, 2012
I accidentally used half of the mentioned amount of dijon mustard and commented when it was done that it was amazing and it wasn't too mustardy compared to the honey-dijon salmon that I usually make. I would definitely recommend this but cut the mustard amount in half.
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Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 8, 2012
1st recipe I ever used from AllRecipes & it's simply perfection & easy as ever. I make it exactly as stated, get rave reviews!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 22, 2012
too sweet for me
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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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