We made this recipe last night and paired it with a smoked gouda risotto. We poked some holes in the salmon with a fork to allow the marinade to soak in better. We cooked the fillets on the flesh side down first and then flipped them on the skin side, so that the marinade could form a crust and seal in moisture and also because we thought we could then cook them on the skin side a little longer if necessary. We diced the onion instead of mincing it and used half an onion. The onion was delicious and next time we will use a whole one. This was very flavorful, sweet and savory, and not too spicy (but we LOVE spicy foods). Next time, we'll add more cayenne to better suit our tastes. Overall, this was a fantastic recipe!
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We made this recipe last night and paired it with a smoked gouda risotto. We poked some holes...