Reviewed: Apr. 18, 2009

Delicious! I'm quite pleased with how this turned out. Honestly you could use less olive oil though as in the end I had a ton of it left over. I'd make it again!

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Kimberly

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Reviewed: Apr. 14, 2009

I wasn't sure if i'd like this or not, because I'm not a big fan of basil - but this actually was fantastic. I lowered the olive oil, upped the garlic (considerably), used sea salt & lowered that as well. Next time I'll decrease the basil as well (it wasn't overpowering by any means, but it masked the garlic flavor a bit too much). I marinated it for about 6hrs, baked in my toaster oven and it was super delish! I tend to fly by the seat of my pants while cooking, and I adapt recipes a lot to my own liking .... but really, you can't go wrong w/this recipe. Everyone scarfed - and I wish I would have made more :) On another note, I made wild rice as one of the sides .... ugh, *I* found it foul!! Growing up w/mostly white rice, I'm not surprised ... but if someone has a tip/trick to make that stuff not so nasty, I'd appreciate it. Maybe a good way to season it up, or a specific brand they like - feel free to pass along some input. XOXO

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bradysmama34

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Reviewed: Apr. 13, 2009

It was simply amazing. It was gone so quickly that I didn't even have time to take a picture. We will try to contain ourselves next time :P Guided by previous reviews I halved the olive oil, reduced the amount of salt and added a tiny bit more lemon juice. It was divine: juicy and flavourful. I am considering making this for my sweetheart on her birthday :) Thank you for such a superb recipe!

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Yulia

Cooking Level: Beginning

Home Town: Moscow, Moscow (Federal City), Russia

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Reviewed: Apr. 13, 2009

This is a simple, never fail recipe! I have used this for a variety of fish (cod, tilapia, etc) and messed with the ingredients - lemon/pepper, parmesan/garlic - and it turns out perfectly every time. Thank you for such a great recipe!

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AmandaMcD

Cooking Level: Intermediate

Home Town: Clackamas, Oregon, USA

Living In: Meridian, Idaho, USA

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Reviewed: Apr. 12, 2009

This had a really good taste but was too much sauce for the amount of fish we had. We did have less than the recipe but I would recommend cutting this amount in half or 75% because it came out too peppery and salty. Will definitely make again but pay more attention to the amount of sauce I put on the fish.

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Jenny B

Cooking Level: Expert

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Reviewed: Apr. 10, 2009

Best Salmon i've ever had!! my husband and kids absolutely loved it I did changed it up a little acording to other reviewers suggestions i only 1tbsp of olive oil and 1tbsp of melted butter and it was enough! i didn't have fresh basil so i used dried sweet basil insteas ans addes powdered garlic instead of fresh an it still came un very flavorful!

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gladis

Cooking Level: Expert

Home Town: Rowlett, Texas, USA

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Reviewed: Apr. 9, 2009

Delicious! I put in glass baking dish with foil on top of whole thing. Worked great. I say keep the full tsp. of salt. Thank you!

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laracucina

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Apr. 1, 2009

My husband complimented me on this salmon without me even having to ask. That's a good sign. The only change I made was to simply put the salmon in the oven straight out of the fridge. I just left it in the glass dish covered with aluminum foil.

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tennprincess

Cooking Level: Beginning

Home Town: Franklin, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Mar. 30, 2009

I personally don't like fish but I made this for my parents who is a big fan of fish. I didn't have salmon at home so I used Basa fillets and followed the exact recipe. Very easy to make and my parents loved it

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chickennoodles

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

We eat salmon at least once a week so I'm always looking for new recipes. Can't help but be a little disappointed with this one. Not sure what we did differently than everyone else, but it seemed like the cooking time was way too long. Our salmon was dry, and we had thicker cut fillets, too. Oh well.

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StaceyB

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Reviewed: Mar. 26, 2009

The flavors were really good except it was way too salty. My husband took one bite and refused to eat the rest. Will make again but will decrease the salt to a pinch next time. Also, I baked in a glass baking dish covered with foil at 400 for 20 minutes and it turned out great. Thank you for the recipe!

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Isabel

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Reviewed: Mar. 25, 2009

After reading some positive reviews, I decided to give it a try. Like some of the reviewers, I also reduced the amount of salt to 1/2 tsp and of olive oil to 1 tbsp; and the result was great! I don't anyone should to put more than that. Another thing is that my salmon was done a bit sooner than the recipe's time. Overall, the mixture of basil, garlic, and lemon juice really makes the aroma and taste unique; and lets you really taste the delicious salmon.

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Jubilant102938

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Reviewed: Mar. 24, 2009

I made this last night because my bf was requesting a baked salmon dish. I do not care for fish at all (but i love sushi lol) but made this anyways. My bf thought it was ok, and so did I. He likes fish. It was actually a really pretty dish though. I did follow some suggestions and coated all sides of the fish with the sauce and breading.

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Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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Reviewed: Mar. 23, 2009

Made this exactly as written, it was great! My kids loved it! I'm not big on fish and I thought it was really good!

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Pauline

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: Mar. 23, 2009

I followed suggestions from other users and it was...fantastic. My 8 year old, who despises fish, ate most of mine. Another family member who isn't all that fond of salmon loved this as well. Served with white rice and steamed veggies.

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Angela

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Reviewed: Mar. 21, 2009

Really enjoyed this recipe. It came out perfect.

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JennyLane

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

This receipe is absolutely delicious! I read some of the reviews and also decided to cut the oil in half. 3 table spoons in more than enough for this receipe.

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alma

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Reviewed: Mar. 19, 2009

This was so delicious! I made it for my husband's grandmother's birthday party and everyone loved it! I used half butter, half olive oil as suggested by other reviewers and it came out perfect. My husband's aunt even asked for the recipe! Thank you so much.

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newcook89

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Reviewed: Mar. 17, 2009

I made this salmon for my boyfriend's birthday, and we both loved it! As was suggested by other reviewers, I used only 2 tbsp of olive oil. This was very good quality garlic flavoured olive oil, and as a result I did not need to use the cloves of garlic. I also used slightly more lemon juice, and ground some fresh ginger root into the marinade. I actually used 3 fillets of salmon with this recipe (just in case we'd want seconds.. which we did) so there wasn't as much of it. As a result I rubbed the marinade well into each fillet. Then I stacked the fillets into a plastic bowl, wrapped the bowl in a plastic bag and marinated it in the fridge for about 3 hours. After the 3 hours I wrapped the fish in aluminum foil and baked it on a cookie sheet for the given amount of time. The flavour really penetrated the fish all throughout... it was delicious, will definitely make it again!

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mfirestorm45

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Reviewed: Mar. 16, 2009

This recipe was awesome!!! I used a ziploc bag to marinate, only marinated for 45 min, used a heaping tbsp of minced garlic and used all dried herbs. My 4 kids LOVED it and even I who has never been a huge salmon fan was won over for sure! I will make this again and again.

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Jennifer P

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