6 Reviews of Charred Sugar and Chili Crusted Salmon

From: invictus

On Jan 23, 2008

This has been our go to salmon recipe for a few years now. Absolutely love the way the sugar blackens while cooking and how wonderful the spices bring out the flavor in the samon. Thanks for postin!

From: ~Sarci~

On Mar 26, 2006

This was very tasty and very quick! The boyfriend loved it.

From: Soup Queen

On Jul 9, 2006

I have made this several times — so quick and delicious. Last night was the first time I realized it called for white sugar. I have been using brown, and see no rason to change. I think I will cut down the amount of salt next time. I make enough rub to put on both sides. I don't have the searing method down, but it's still good.

From: Chef #494084

On Apr 25, 2008

This is pretty simple and quite good. I wish there was a way to get the seasoning on both sides without it burning, though. I think next time I make this I will add more spice to it to give it a bigger kick. Thanks for the great recipe MSMD3

From: Benster

On Aug 24, 2008

Fantastic! This has become a firm favourite of ours and I always play around with quantities of spices to give slightly different results. One tip: Don't leave it on the griddle whilst answering the telephone, I nearly burnt the house down!! :o)

From: Chef #520349

On Jun 18, 2007

Very easy and delicious