"Made this for my hubby today. I only had two filets and lemons. I used the juice of an entire lemon, California lemon peel, butter, black pepper, Himalayan Sea Salt and Adobo (without pepper). They cooked in exactly 12 minutes in my "slow" or "cool" oven at 400F, but I think the cast iron pan facilitated that process. Hubby liked it and it wasn't "

"I had most of the ingredients on hand already. I decided to use Grinder Italian Seasoning, minced garlic from the jar, frozen chopped onions I had in the freezer, French's Dijon mustard and Balsamic vinegar and EVVO. I never measure for marinades, so I just made sure I had more oil than vinegar. I also used Pink Himalayan salt and coarse ground pe"

"Excellent, quick and easy recipe. I used a bit less mustard and it was perfect. This does not call for salt and pepper, but I added Pink Himalayan salt and freshly ground black pepper right before making this. It is a light, fresh-tasting marinade and let's the freshness of the salmon shine through. It's a keeper and I have added it my recipe box!"

"Excellent, quick and easy recipe. I used a bit less mustard and it was perfect. This does not call for salt and pepper, but I added Pink Himalayan salt and freshly ground black pepper right before making this. It is a light, fresh-tasting marinade and let's the freshness of the salmon shine through. It's a keeper and I have added it my recipe box!"

"I made this two days ago and used Famous Dave's Barbeque Sauce, Spicy and Zesty.
My husband was raving about it so much, I tried it too. It was excellent. Yesterday, my husband thawed some chicken thighs and wanted me to make this recipe again. This time, I used a different BBQ sauce. He said they were still delicious...so moist! Today, more chic"

"Very easy recipe! I was out of capers so I took anchovies in oil from a jar, cut two in half, rinsed them and then chopped them finely (minced) and put them in the liquid. My chicken stock had gone bad, so I used vegetable stock. Make sure you check the seasoning as the recipe suggested (I needed a bit more lemon juice). I found this one to be eas"

"Followed the recipe. It was a pain to get all the seeds out! Once the squash is ready, making the "spaghetti" part was easy. This is a messy dish overall. The flavor was too bland and I ended up roasting some onions and grape tomatoes and using that with the basil and parsley on the leftovers. Even with all that, my husband didn't care for the tex""

"I have been making this recipe since early 2004, in different ovens, in different states. I had tried it using dried orange peel from the jar and no one has known the difference. I have been baking them for my husband's office cookie exchange and use the chocolate for them. I prefer the classic, plain variety. A woman from France said they reminde""