Reviewed: Sep. 13, 2010

My family really enjoyed this recipe. I did use garlic pepper instead of lemon pepper on the salmon however but I really don't think it makes much of a difference. Super yummy!!

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7 users found this review helpful

Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

Reviewed: Aug. 9, 2010

It was awesome. Took out the dill and used less brown sugar. We will use this recipe again!

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3 users found this review helpful

Reviewer:

emthecook

Reviewed: Jun. 15, 2010

This is a great recipe and everyone at the table loved it!

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3 users found this review helpful

Reviewer:

nikki20

Living In: London, Greater London, England, U.K.

Reviewed: Feb. 3, 2010

Excellent ! Have made this many times. Sweet with just enough heat. Makes alot of sauce for 1 pound of fish, I make half the amount of sauce. Served with rice and broccoli, a wonderful meal.

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3 users found this review helpful

Reviewer:

Candi53

Cooking Level: Expert

Living In: Holly, Michigan, USA

Reviewed: Jul. 29, 2009

I did not care for this recipe.

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3 users found this review helpful

Reviewer:

mamachef2

Reviewed: May 21, 2009

The sauce was pretty good - and we really enjoyed that it was grilled. We'll make this again.

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2 users found this review helpful

Reviewer:

kelcampbell

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: Feb. 7, 2009

I thought the dill did not blend well with the sweet and sour. It had a funny aftertaste. Either taste alone would have been fine, but together they didn't combine well.

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3 users found this review helpful

Reviewer:

Carol

Reviewed: Nov. 4, 2008

This was my first successful salmon recipe! The grilling without turning was key. I've since used this method with a basalmic glaze and the salmon always turns out perfectly moist and delicious.

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3 users found this review helpful

Reviewer:

Carol

Cooking Level: Intermediate

Reviewed: Sep. 21, 2008

Very tasty! It's a little heavy (all the butter, and brown sugar) but gives salmon a great flavor.

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2 users found this review helpful

Reviewer:

lynnelloyd

Reviewed: Jul. 9, 2008

Surprisingly good! I tasted the glaze before I poured it on the salmon and it tasted weird. Luckily I didn't throw it out. I used olive oil instead of butter, crushed red pepper instead of cayenne pepper, added some garlic and white wine to the glaze, and baked at 350 for 45 minutes. Absolutely delicious! I loved the sweet and spicy tang and the dill was great. I would make this again.

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2 users found this review helpful