Reviewed: Nov. 6, 2009

We loved this! Will make it again. I did cut back to only 2 Tbsp of olive oil though 6 is way to much!

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Mrs.Jackson

Cooking Level: Intermediate

Home Town: Destin, Florida, USA

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Reviewed: Nov. 5, 2009

Good, but the flavor wasn't very prominent. It tasted like your average salmon.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 1, 2009

this recipe makes great tasting salmon using ingredients that most anyone would have on hand.

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kareterra

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Reviewed: Oct. 30, 2009

Great recipe and gave salmon wonderful flavor! Loved it! (I used fresh basil instead of dried and took skin off salmon before marinating - marinated it in ziplock bag).

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YankeesJets

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Reviewed: Oct. 25, 2009

Wonderful! This was the first time I ever attempted to make salmon and it was delicious! Since there were leftovers, I made the most wonderful salmon cake for lunch the next day. Thank you!

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cookin'mama08

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Reviewed: Oct. 24, 2009

It had great favor! I took advice and reduced the oil to 4 Tbsp and halved the salt. Quick and easy!

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Justina

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Reviewed: Oct. 24, 2009

this recipe was easy to make and delicious! Our 3 boys loved it also!

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The Cokers

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Reviewed: Oct. 13, 2009

This was delicious. I followed the receipe all the way and didn't feel it needed anything else. Can't wait to fix it again.

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char J

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Reviewed: Oct. 12, 2009

Great taste and very easy! We love salmon and this really brought out the flavor.

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CamasD

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Reviewed: Oct. 12, 2009

This was very good - great for when I want to enjoy a simple salmon dish. I had to sub lime juice, and it was great too. I will use this a lot.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Oct. 9, 2009

So, SO good! :)

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AmandaFaith

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Reviewed: Oct. 5, 2009

This was so good! I cut the oil down to about 4 tbsp, and marinated it in a ziploc instead of a pan. I also put foil over the pan when baking instead of wrapping it around the salmon, and it still turned out amazing! Served with rice pilaf and asparagus...mmm yum!! Definintely keeping this one on hand!

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emilyb

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 5, 2009

Very good with minimal effort. I did as others did and cut the oil to 2 tbsp and found it was more than enough. Also upped the lemon and added a pinch of Old Bay. Will definitely make again!

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CW010700

Cooking Level: Expert

Living In: Westwood, New Jersey, USA

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Reviewed: Oct. 3, 2009

Yep, this is incredible. Take the skins off before marinating to get rid of the fishiness. Wonderful option for salmon!

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MickeyJ

Home Town: Syracuse, New York, USA

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Reviewed: Oct. 2, 2009

Delicious! I did end up marinating a few hours. I used the leftovers the next day on rosemary bread, mashed up with a little mayonnaise (better than tuna anyday). Thanks for the recipe

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Oct. 1, 2009

Delish! I only gave it four stars because it's not the best ever, but it is very good. Really easy too!

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happymommybug

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Reviewed: Sep. 26, 2009

I actually made this and then froze it wrapped in foil. It baked beautifully!!!!

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Jen

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Reviewed: Sep. 24, 2009

This was a really good recipe. The only thing different I did was leave out the parsley and add just a little dried dill. I'm use to making baked salmon with dill/lemon juice/onion/butter. I was so surprised at the flavor using the basil. It was really good, and didn't smell or taste like fish. I think this is going to be my new standard salmon recipe! Thank You for posting it.

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Aprille

Cooking Level: Beginning

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Reviewed: Sep. 20, 2009

My in-laws brought me some salmon they had just caught that morning so I tried some recipes out. This was absolutely lovely! I took the advice of some other reviewers and cut down on the oil and salt. The result was delicate and immensely satisfying at the same time. Thank you!

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