Reviewed: Nov. 1, 2009

I make this often. Love it!

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Dani

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Reviewed: Oct. 29, 2009

Easy enough to make, BUT way too sweet!!

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andee

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 30, 2009

This is delicious, however it's really really sweet. I would cut back on the butter next time, as well as the quantity altogether. Dividing it up amongst the suggested amount of salmon is still way too much glaze for each filet.

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aebaker

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Reviewed: May 19, 2009

Excellent!!

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Goldsby01

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Reviewed: May 10, 2009

That's a great sauce.........for pancakes!!not for salmon.....

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VIVNIDHI

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Reviewed: Jan. 8, 2009

Great recipe and flavor. I added lots of garlic powder, per another review.

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daisycoal

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Reviewed: Dec. 17, 2008

Mmm! I added Jack Daniels Spicy Mustard and some red pepper flakes to add some spice. I omitted the pecans for my portion (not a nut fan) and added them for my boyfriend. He enjoyed it and I loved it! I also baked it instead, as I was nervous about cooking it on the stove.

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RockStarKim

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Reviewed: Nov. 23, 2008

Festive and so delicious!

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Aug. 30, 2008

Eating for 1 is a challenge, some recipes just don't lend themselves to decreasing or even freezing. I bought the most wonderful Salmon from Omaha Steaks and their steak seasoning that has citrus in it. I used that instead of salt/pepper and I excluded the nuts (not a nut person). This was wonderful and the first time I have had Salmon since I was tiny. It was always too fishy or rich, this was a great sweet tooth satisfier! Thanks to the recipe submitter, you made my night. It is so much easier to eat healthy when you have this site as a resource - who knew fish could be fun?

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Cowboyspals

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

Great recipie. Tossed it together when I came home late from work one night. Wifey thought it was brilliant.

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Anthony

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Reviewed: Aug. 6, 2008

I HATE fish but know I need to eat it and want to set a good example for my kids. This is a great recipe for people in the same boat. The honey really takes the fish taste out of it. I actually finished my ENTIRE piece before my fish loving husband!

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Stacy

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

This was fantastic! I cooked the pecans in the oven as directed, and then added about 1/2 the honey & pecan mix to the salmon as I cooked it. It turned out wonderful! Although I burned the pecans that were in the skillet with the salmon, they still had wonderful flavor too! Will def make this again!! Thanks!!

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rbmisa4031

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Reviewed: May 22, 2008

I have made this cake twice already. It is so moist and the best carrot cake I have EVER had. Thank you so much!!

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bettney

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Reviewed: Apr. 2, 2008

This was so good and so easy!! You can definately cut back on the honey and butter. I added 2 tsp dijon mustard to offset the sweet. Very yummy!!

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HB2

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 18, 2008

I made this recipe adding Dijon mustard. I didn't have spicy mustard as suggested by one other member. I made this for my parents and they loved it! Salmon was strong but the glaze cut that and the mustard cut the sweetness of the glaze. I served with a spring salad which was perfect.

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heeterk

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Reviewed: Mar. 8, 2008

The pecans in this dish gave it alot of flavor and a great crunch! I didnt use the veg oil in the pan and used about half the amount of butter. I think it calls for way too much!!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Mar. 5, 2008

Very good. It was a little too sweet and syrupy, but I added some spicy mustard as others had suggested and that helped with the sweetness. We really loved it though and will definitely make again.

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Malinda LaBar

Cooking Level: Intermediate

Home Town: Tobyhanna, Pennsylvania, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Mar. 2, 2008

Wow--this was delicious and easy to make to boot. I did substitute olive oil and rubbed some fresh basil and garlic on the salmon before I cooked it. Will make this again!!

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Eileen

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Reviewed: Feb. 17, 2008

Excellent... the only change we made was to add a bit of spicy mustard (as suggested), it balanced the sweetness. Served with steamed green beans and red skin potatoes (cubed, boiled, then finished with oil oil and italian seasoning)... Wonderful meal. I could see using this sauce with chicken as well. thanks!

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rcoller

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Reviewed: Jan. 14, 2008

I don't know what the other users are rating this three stars for. My husband and I loved this recipe and I don't think I would change anything except maybe next time I will try to put something in to make the glaze less sweet.

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