Reviewer:

jwilliams

Cooking Level: Expert

Living In: Conway, South Carolina, USA

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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Reviewer:

palomeara

Reviewed: Apr. 29, 2012

I added breadcrums on top. Delish

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Reviewer:

acquiredtaste17

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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Reviewer:

cathy j

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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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Reviewer:

lehaak

Reviewed: Apr. 24, 2012

The mustard and sugar caramelize in the broiler, with delicious results!

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Reviewer:

PuffinEllis

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Strasburg, Pennsylvania, USA

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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Reviewer:

Claudia

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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