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"Just went with this recipe because it was quick and didn't require any marinating. Used bacon grease. OMG it turned out amazing! Perfectly seasoned, nicely browned (I did about 4 mins per side, med-med high heat for a 3/4 inch thick piece o' shark and just moist and wonderful inside. Awesomeness!"
Nov 8, 2009 on Food.com
"OK I'm giving 5 stars to my modified version, though I'm sure yours is great too :I didn't have any Cajun seasoning on hand so I used Old Bay which I'm sure changed the flavor completely. But with salmon pretty much any zesty herb combo works.This was my first time eating pureed peas (weird, huh? so I did not put the salmon on top of them. G..."
Mar 7, 2008 on Food.com
"Wonderful flavor. This has turned out to be my absolute favorite recipe for any soft fish--sole, tilapia, red snapper, you name it. Champagne can be used instead of white wine for an extra touch of elegance. My only complaint is that there's not enough sauce! I normally double it and use most of that--but I'm also an overuser of sauces and condime..."
Jan 27, 2008 on Food.com