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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)

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Benster August 24, 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

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jennyblender April 25, 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!

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invictus January 23, 2008

Very easy and delicious

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asham.kathryne June 18, 2007

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.

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Soup Queen July 09, 2006

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

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~Sarci~ March 26, 2006
Charred Sugar and Chili Crusted Salmon