This was good. I did not pre-heat the oven and put the fish in for 25 min it was a bit to long leaving the fish dry. I will make again but start checking around 18-20 min.
I love salmon and added this to my "200 ways to cook salmon" list. The recipe needs to be corrected. As one reviewer noted, 25 min is too long to bake this dish. The cooking time shown in the header is 15 minutes, about right, and the TOTAL is 25, which is what is shown in the instructions as the cooking time.
I love this salmon recipe. But I had to double most of the ingredients since the original recipe was little bland and not spicy enough.
By far the BEST and juiciest salmon ever! I used red pepper flakes instead and added sliced tomatoes on the bottom the last 3 mins of cooking I broiled it to brown it
Great glaze! My husband loved this. He likes a little kick to his food. Did change a few things though. Used 1 tsp of crushed red pepper flakes for the chile pepper 2 tsp horseradish mustard for the whole grain and lemon juice per another review instead of lime. Basically just stirred all ingredients together and poured on salmon. His favorite salmon recipe yet!
My husband and I both really enjoyed this salmon recipe used bottled lemon juice we didn t have a lime.It is the best
okay...normally I change a recipe to my personal taste but I left this exactly as is other than I only had one salmon fillet...I am not kidding when I say - AMAZING marinade. Amazing. Eating fish when dieting can get boring but this was so spicy and tangy that it was so enjoyable to eat. Excellent excellent recipe. My only tiny modification was cooking time- 15 minutes was all I needed. Thanks for making eating fish a really tasty experience!!
Good flavors here! Needed to use dried chili pepper and lemon juice. No mortar/pestle just whipped it all up in a mini-food processor. Mixture was not very 'pasty' however more liquid. Turned out good though!
This was great. I reduced the pepper (I'm a wimp) and used spicy mustard instead of regular. I'll definitely make this one again. Thanks for the great recipe!
Unfortunately the flavour is not balanced. Mustard makes it too acidic and in general it is a sharp mix of asian and western flavours which does not work. I love salmon with honey mustard and butter coating though.
