Reviewed: Jun. 25, 2003

My husband and I really enjoyed this tasty salmon recipe. Next time though I will change the recipe a bit. To make it lower in fat, I will probably try to grill or bake the salmon. If I cook the fish in the skillet as the recipe indicates, I will definitely use less butter and oil.

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Reviewer:

RDR2Q

Reviewed: May 28, 2003

Our family did not care for this dish. The sauce was too sweet and frying the salmon like this caused it to be too fishy tasting. We usually bake our salmon and it doesn't have the fishy taste. It tasted like you were eating too strongly flavored fish with sugar on top to try to cover the taste, which it didn't. There was no blending of flavors.

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COURTNEYSUNSHINE

Cooking Level: Intermediate

Reviewed: May 20, 2003

The pecan honey glaze is WAYYYYY too sweet and overpowering for the salmon. The flavours do not go well together at all. It tasted like I scooped out the filling of a pecan pie and dumped it on top of a perfectly good salmon entree. We immediately scraped all of the glaze off of our salmon and ate it plain.

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Reviewer:

catht

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: May 18, 2003

This is now a family favorite. Even my daughter who doesn't usually like salmon loves this!

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Reviewer:

FLASH46

Home Town: Drexel Hill, Pennsylvania, USA

Reviewed: May 7, 2003

Not too bad... I would use half of the honey next time because it is a little too sweet for me. Someone else suggested adding dry mustard to the sauce.... that may be just what it needs.

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Reviewer:

JAMESWHO

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 24, 2003

Pretty good. I found this to be a little too sweet and oily for my liking tho'. I'll definitely make this again, but reduce the amount of honey and butter/oil. That shld make it lighter. All around, a good, quick, weekday dish!

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Reviewer:

HAILBUZZY

Cooking Level: Expert

Home Town: Taiping, Perak, Malaysia

Living In: Austin, Texas, USA

Reviewed: Apr. 16, 2003

This was super easy! My husband and I really enjoyed this recipe, but although we have no complaints, I can understand how some people may find it too sweet. For those people I would sugeest adding some dried mustard to the honey pecan glaze. I also perfer poaching my salmon, as it perserves the true flavor of the fish. Enjoy!

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Reviewer:

ANGUSROCKS

Reviewed: Apr. 12, 2003

This dish is awesome! I have fixed it for a crowd and just for my husband. The recipe can be sucessfully cut in half or doubled. I have substituted sliced almonds for the pecans on several occassions. My guests always ask for the recipe and rave about how wonderful it compliments the Salmon. Last night I used Buckwheat honey - it added a molasses type flavor to the sauce. It was yummy! Note: Be careful not to cook the sauce more than 10 - 12 minutes on medium heat. It can turn to candy as it cools. Thanks Kimber for submitting the recipe!

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Reviewer:

Kristal S

Home Town: Columbus, Ohio, USA

Reviewed: Apr. 11, 2003

Absolutely incredible, and I hate fish. My husband says we have to put this on our menu when we open a restaurant. Not really in the plans but we always look for recipes just in case. Did cut the butter and used olive oil instead.

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Reviewer:

SRAMNESIA

Reviewed: Apr. 7, 2003

Although this was a REALLY easy recipe, I thought it was a little disjointed. The flavor of the salmon got completely lost in the heavy-sweet pecan honey glaze. I would suggest trying this recipe with pork chops rather than salmon. Save the salmon for a lighter sauce.

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