Reviewed: Nov. 23, 2009

This was a nice change in pace from what I normally find to do with my salmon. However, I didn't have a 2lb fillet, so I decreased the ingredients proportionally. Nor did I know from reading the directions (maybe it's stupidity) whether or not to take the salmon out of the marinade and place it on another pan or just cook it in the dish it marinated in. TAKE IT OUT -- it's been a week and I'm still trying to scrape the burned sauce from the pan (And yes, I did use a smaller pan for marinating since I had less fish). But overall the flavor wasn't bad! Definitely something I may come back to after a while. :)

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LissaKay

Cooking Level: Intermediate

Living In: Blakely, Georgia, USA

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Reviewed: Aug. 26, 2009

I made this and it was DEEElicious!

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Salley's Supper Club

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Buffalo, New York, USA

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Reviewed: Jun. 11, 2009

The sauce on this salmon was phenomenal. I don't have an asbestos tongue, and the spice level was hot, but not too hot. The flavors married wonderfully and the sauce kept the salmon moist. I served with microwave brown rice and green beans. A delicious dinner with a beautiful presentation in half hour.

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tigger22bc

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Reviewed: May 11, 2009

I thought this was very tasty, but way too hot (and we like hot food..)...and I only used 1/3 C of hot sauce. My 4 year old couldn't even eat it. Next time, I will go down to 1/4 C of hot sauce.

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: May 11, 2009

I never really liked salmon before this recipe. Now we eat more salmon than ever before. My family thanks you!

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Elaine S.

Cooking Level: Intermediate

Home Town: Portsmouth, New Hampshire, USA

Living In: Lawton, Oklahoma, USA

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Reviewed: Apr. 12, 2009

Excellent!

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Goodyman

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Reviewed: Mar. 11, 2009

Just made this for dinner. Excellent. I chickened out at the last second on the amount of hot sauce ( Louisiana hot sauce ) and used only slightly less. I assure you it's not too spicy. My five year old loved it. Thanks for a great recipe!

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Des H

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Reviewed: Nov. 25, 2008

love this recipe,my favorite glaze for salmon.

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Jordy5teg

Cooking Level: Intermediate

Home Town: East Wenatchee, Washington, USA

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Reviewed: Nov. 20, 2008

This was amazing! Even my 7 year old son enjoyed it. I switched it up a little, and made the marinade with 1/4 cup hot red pepper sauce, and 1/4 cup chinese chili sauce (we like our food a little spicier), otherwise I followed the original recipe. It turned out fabulously!

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Miss Elizabeth

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

I didn't care for it, DH liked it....

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jun. 14, 2008

This was very good! As with some of the other reviewers I was skeptical about the amount of hot sauce, but since I like spicy foods I tried it anyway, and it was terrific! Made it just like the receipe. Will definitely make it again.

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Jackie

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Reviewed: May 26, 2008

More like 3 1/2 stars. I could handle the hot sauce; that I liked. It was the sweetness level that I didn't care for. I'd be apt to drop the brown sugar amount down if I were to make this again. I also didn't taste anything else other than the hot sauce and sugar. Just okay. Thanks, though, for letting me try!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Apr. 30, 2008

Too spicy ADD MORE BROWN SUGAR OR REGULAR SUGAR COULD NOT TASTE LEMON

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Neet

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Reviewed: Apr. 22, 2008

I think the Marinade overpowered the fish flavor. I would probaly use less hot sauce next time and make sure that the temp of the hot sauce is less spicy. We like spicey but it was overpowering

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eme

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Reviewed: Apr. 6, 2008

A little sweet,a little spicy reminded me of BBQ flavor. Great on fish. Next time, I am going to try it on chicken. husband liked it...it takes a really good flavor to impress him! I will keep this receipe handy!

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J. Beard

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Reviewed: Mar. 12, 2008

I made this last night, exactly as written and we loved, loved, loved it. We eat a lot of salmon and my husband is very fussy about how it is served, so I wasn't sure how he would like it. I said maybe next time I would marinate it, then grill it, and he said it was brilliant the way it was. As there are only two of us, I cut the recipe in half and used hot wing sauce and YUM, YUM, YUM. Thank you so much for this recipe. It is definitely a keeper.

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CarolFstr

Cooking Level: Expert

Home Town: Vista, California, USA

Living In: Saratoga, California, USA

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Reviewed: Mar. 11, 2008

I am very inexperienced in the kitchen, so whenever I cook my fiance gets a little nervous. He was SO impressed by this salmon, and even said I could make it for a dinner party. Best of all, it's easy. You could vary the amount of brown sugar to make it more spicy or sweet. I'll probably make this once a week.

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Annemarie

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Reviewed: Feb. 2, 2008

I made this with my homemade hotsauce so I knew it was going to be way too spicy for me. Husband, however, likes things hot so I threw a finely diced jalapeno in with the green onions. He really enjoyed it. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 30, 2008

OMG! By far, the best salmon dish that I have ever eaten!! This recipe exceeds all other restaurant salmon, too! My sister came in town to visit and rather than go out to eat in frigid temps, we stayed in and made this dish---we were blown away by how great it tasted. Don't be intimidated by the amount of hot sauce...it really mellows with the baking. I will be adding this to my regular dishes. My kids didn't mind being guinea pigs with this recipe!

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Angela in KC

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Reviewed: Jan. 28, 2008

I followed the recipe directions, but I was not a big fan of the marinade. I didn't like how the hot sauce (I used Crystal) and sweetness mixed. They really overpowered the fish. My husband thought it was okay, but I won't be making it again.

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cmmunchkin

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Yin-Yang Salmon

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