3 Reviews of Peppercorn-Crusted Salmon With White Wine Butter Sauce

From: Sharon123

On Sep 17, 2006

Oh this was so good and looked greaat too! I wish my camera was working cause I wouls have loved to photograph this! The flavors were wonderful, even though I only marinated the salmon for about 1/2 hour. This was slightly labor intensive, but oh so worth it. Thank you for posting!

From: mama's kitchen

On Oct 20, 2006

I was very excited and happy to find this recipe. I would give it 5 stars but dh and I both found it too sweet for our taste- and we like sweeter recipes for salmon. I followed the recipe to a T minus using the liquid smoke. What fantastic and clear instructions! The salmon did not take as long to cook so do watch it carefully. Maybe mine was thinner. This would be even better if grilled outside. We also found the salmon did not seem to have as firm a texture as it would normally prob bc of the brining. Next time I will not brine the entire time and reduce the honey and brown sugar. All in all a great recipe that is very impressive and pretty on the plate. Thanks Vicki!

From: Dr. Jenny

On Jun 19, 2009

This was a nice salmon recipe, but I agree was too sweet. I was conservative with the honey, based on Mama's Kitchen's feedback, but I didn't reduce the brown sugar, which I should have. I loved how the liquid smoke in the brine gave this dish a very BBQ flavor and really came through. The white wine butter sauce was excellent---my favorite part of the dish. I think the sauce is very elegant and I might want to use it over a more simply prepared fish so that it's flavors could be better appreciated. I did not have a problem with the cooking time as posted and the texture was plenty firm, using a thick fillet of salmon. Thanks!