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I served this as one course of a large meal. I doubled the recipe and made the glaze in advance and stored in the refrigerator. The glaze reheated beautifully, and ultimately there was glaze left over. All my guests loved the dish including my husband who hates all fish. The flavors all mellowed during cooking so it was neither too salty or too sweet, but had a great aroma. Overall this recipe was super easy and very tasty. It will get oh-ed and ah-ed from beginning to end.

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vortexs1 November 25, 2007
Lacquered Salmon