"Way too much oil, it would not incorporate but was a constant floating slick. The flavor was also flat. When I cut the oil by 1/3 this recipe makes a good base."

"Way too much oil, it would not incorporate but was a constant floating slick. The flavor was also flat. When I cut the oil by 1/3 this recipe makes a good base."

"The ratios seemed odd, but the texture was fantastic! Must use fresh herbs and scale. Still, the flavor was just a little flat for my pallet so I doubled the onion, and added some red pepper flakes.

Didn't care for Grandma's sauce recipe, but it makes a good base if you use 1/3 the oil."

"Very surprised at all the 5-stars. Nothing bad about this dish, but it just had no wow-factor. I used salmon, and the flavor of the meat was lost under the bed of spiced onion. I would not complain if my lover served this dish, but I get more savory pleasure from taco night--I make good tacos. Will not do again.""

"One of my guests said, "I lived in Alaska for ten years and this is the best salmon I've ever had; may I have the recipe?" I have been making this dish for several years. I prefer a combination of 50/50 cherry and apple rather than mesquite. A much cooler fire with indirect heat for a longer, slow smoke will produce maximum tenderness and moisture retention: 160 to 180 degrees for about 90 minutes or until just done.

"One of my guests said, "I lived in Alaska for ten years and this is the best salmon I've ever had; may I have the recipe?" I have been making this dish for several years. I prefer a combination of 50/50 cherry and apple rather than mesquite. A much cooler fire with indirect heat for a longer, slow smoke will produce maximum tenderness and moisture retention: 160 to 180 degrees for about 90 minutes or until just done. I use only 1/4 c salt