Reviewed: Jun. 5, 2008

Delicious! I used the broiler though and loved watching the sugar turning dark. That was the best part of it all :) I used chopped fresh basil instead of dry.

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Deb


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Reviewed: Jan. 3, 2008

My husband brought back a freezer full of salmon from Alaska and so I've tried several different recipes. This is his favorite and request it on a regular basis!

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Beckylicious

	Home Town: Washington, Utah, USA
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Reviewed: Dec. 19, 2007

Very good! My husband doesn't like salmon and he was ranting and raving about it the whole time. Will make again. Even our 2 and 3 year old loved it and went back for seconds.

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Light and tasty, good for summer grilling!! Easy, too. I am a novice griller, so I don't know if this is normal for salmon, but the "skin-side" of the fish burned to a blackened crisp once I had flipped the fish over for the 2nd 12-minute side. We didn't eat that side so it was fine in the end, but I wanted to mention it to others making this recipe.

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CAROLYNBASS


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Reviewed: Aug. 1, 2007

I love salmon and I love vinegar so this recipe was perfect for my taste! I'm making it again tonight. I recommend reserving some of the marinade for drizzling on after its cooked...that way, it is not contaminated by raw meat. YUM!

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Jessi


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Reviewed: Aug. 19, 2005

This was OK-be sure to watch the salmon to avoid burning with the glaze.

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Aug. 19, 2005

We ate it, but it wasn't one of our favorites. I halved the sugar - putting half of that amount in the marinade & half on top. Well, eventhough I used Balsamic vinegar - sweeter than red wine vinegar - it still tasted too much like vinaigrette on salmon. Sweet & salmon does go together fine, but I think the problem is the vinegar. I'll stick with Asian Salmon, but still hunt for another good one. Any suggestions? :)

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BOOKMARKER

	Cooking Level: Intermediate
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Reviewed: Aug. 2, 2005

Tried it without the sugar glazing and it was fantastic! Very healthy too.

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bubbles


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Reviewed: Jan. 25, 2005

If you're a huge fan of salmon, avoid this recipe. I tried this recipe thinking it would be a new and different variation on my favorite fish - boy, was it! Wayyyy too sweet, and like another reviewer said, the sauce completely masked the distinctive flavor of the fish. Now I know that sugar and salmon were not meant to be. Not to completely trample over Yvonne's submission, I DO think this might be good for someone who hates fish or to maybe convince finicky-pallated young children to eat fish. I'd say it's a recipe for fish-eaters on training wheels.

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SGASPEREC

	Cooking Level: Expert Home Town: Phoenix, Arizona, USA Living In: San Antonio, Texas, USA
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Reviewed: Sep. 3, 2004

Wow, very tasty a deffinate keeper, I used half balsamic and half white wine vinager twas excellent

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CHRIS86


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Reviewed: Jul. 30, 2004

We loved it - even the kids!

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6PACK1


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Reviewed: May 18, 2004

I wanted to do something new to my usual salmon fillets and I thought this recipe was a "safe" bet since so many have given it 5 stars. I love salmon, but I could barely eat it this time. My tastebuds must be completely different from everyone else's because I found this recipe terrible. Salmon is already sweet since it is naturally fatty. The sugar and red wine vinegar made the fish so sweet and fruity tasting that it was really a waste of good salmon. All I could taste was the marinade and none of the salmon. I would not recommend this recipe. Sorry.

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CHATNOIR


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Reviewed: Jan. 25, 2004

I've had much better salmon. The flavors were odd together (my husband and I usually like a sweet glaze) and not at all appealing. The vinegar was strong, and in my opinion, doesn't belong with a subtle tasting fish. I will not make this again. It ruined a perfectly good filet. I recommend "Baked Dijon Salmon" instead.

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THEEVOYS


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Reviewed: Jan. 25, 2004

Yummy! My picky, "Don't let that fish touch my steak!" boyfriend even admitted this was good. Sweet and tangy at the same time. Adds flavor without overwhelming the salmon. Use fresh basil (~2 Tbs) for best flavor. Garlic salt is unnecessary. Just add some salt and more garlic!

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MICHELLERENE


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Reviewed: Jan. 25, 2004

very good! Did not use the amount of sugar called for--kind of chickened out for fear that it would be sweet, but it is not--it adds a subtle quality that makes for great eating. Also, used fresh basil, doubled the quantity, did not have garlic salt, so I used powder and regular salt--all of these details doesn't change the overall effect of the dish. Shows well, the sugar glazing adds a golden appearance. Very much recommend this. You can tell it is written by someone that understands that salmon needs only augmentation, and this treatment does just that.

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Bob McD

	Cooking Level: Expert Home Town: Corona, California, USA Living In: Beaverton, Oregon, USA
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Reviewed: Jan. 25, 2004

This dish was like eating at an expensive restaurant! I couldn't wait to make it again and serve it to dinner guests! WONDERFUL!

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JULIEMOM4


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Reviewed: Jan. 25, 2004

The whole family loved this recipe - it is perfect for us because we don't all like a sweet marinade. I just omit coating some of the pieces in sugar and it works out perfectly. I occasionally substitute dill for the basil as a variation.

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C


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Reviewed: Jan. 25, 2004

Loved it ! Tried without the sugar and it was terrific ! Finishes real moist, not dry as salmon tends to get....

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SIXTYSIX


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Sugar Glazed Salmon

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