Reviewed: Jan. 6, 2009

I made this recipe for my mother (new to a restricted sodium diabetic diet), who is missing her salt. I followed it exactly with the 3 following exceptions: 1. I used no salt at all 2: I cut the olive oil to 3 tablespoons (re: comments in other reviews) 3. I marinated the salmon for 3 hours (see above). I cooked it at 375 for 30 minutes - next time if I marinate that long, I will check it at 20 minutes. We both loved it and neither of us felt it needed any additional seasoning. This was easy and while salmon has been one of my lesser favorite fish, I certainly will fix this many times again. Thanks, LADYBLADE.

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Sandy

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 1, 2009

The marinade was very easy and smelled divine!... we even forgot to flip it while marinating but it turned out just fine. We will make this a thousand times more.

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omigodshoes

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Reviewed: Dec. 28, 2008

My husband's quote: "The best salmon I have EVER had". It was DELICIOUS!!! Even my picky 4 y.o. ate a whole serving! Needs a few minor changes: half the salt (salty) and pepper amount; decrease the oil (I don't know by how much, I just kind of estimated); and keep everything the same! Thanks so much for great recipe. Will make this one from now on.

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UMNICHKA

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Dec. 25, 2008

This recipe is so simple and so delicious. All 3 of my kids absolutely love this - even the 3 year old. This recipe is a true winner!

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kltandkids

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Reviewed: Dec. 25, 2008

The best - OMG! Made this for my family yesterday for our Xmas Eve dinner and we ALL loved it! Fish was moist inside out! This is now a part of my cooking! :)

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Joanne

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Reviewed: Dec. 23, 2008

This is wonderful; imparts a great flavor to the salmon and keeps it so moist and tender. You may want to cut back on the salt a bit, as I will next time. Anyway, husband compared it to a dish from a very expensive restaurant at which we've eaten.

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JULIEK2

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Dec. 22, 2008

This was my first time making Salmon and I have to say Im impressed! I like my salmon to be pretty dry so next time I'll cook for longer than whats suggested!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Reviewed: Dec. 19, 2008

Absolutely LOVE this recipe. I have made this a few times with the only change being 1/2 of the olive oil (and that is only because I was doubling the recipe and 3/4 of a cup of olive was just not necessary, the standard 6 tbls worked for the 4 filets as well). It is GREAT. I have been using frozen salmon though and hope to get fresh one day and try it that way...I bet THAT would really awesome. Thank you SO much for a great Salmon recipe.

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LGilbert

Cooking Level: Intermediate

Living In: Grenada, Mississippi, USA

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Reviewed: Dec. 19, 2008

Very good. We eat salmon every week, and I wanted to try a different but easy recipe. I adjusted the amount of oil after reading some of the other reviews. I used 2 TBS olive oil and added 1 TBS of melted butter. I also added lemon pepper in lieu of black pepper. Even my fussy 3.5 yr old ate it all! This is a keeper.

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yumtum75

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Reviewed: Dec. 16, 2008

we eat salmon regularly at home and i wanted to try something different, i followed other reviewers and cut the oil and added dill. my family loved it

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DELLA6

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 10, 2008

This was the first time I've ever cooked salmon and it was delicious! I doubled the recipe and made these changes (these are the total amounts I used): 4T oil, 2T melted butter, 4T lemon juice, several dashes dried dill, 2tsp dried parsley, 1 tsp salt (the other ingredients listed in the recipe were simply doubled). I also skinned the fish before marinating it. When it was ready to bake I just covered the glass dish with foil and popped it in the oven. Delicious! Poured the extra sauce over a side of Orzo and vegetables. Next time I may further reduce the oil/butter combo, and maybe the lemon (but just a tad). Thank you for sharing this recipe!

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JLPurvis

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Reviewed: Dec. 6, 2008

this is awesome!!!!

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Julia C.

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Reviewed: Dec. 5, 2008

This recipe was really tasty. One thing--way too salty!!! Next time I make this I will add half the salt and maybe a little less pepper. Otherwise, a yummy, healthy recipe with a lot of easily available ingredients!

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eskimobikini

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Reviewed: Dec. 4, 2008

While the flavor of the salmon is great, changes really need to be made to the recipe. There is WAY to much Oil, so I reduced it to 2 Tbsp. Also I reduced the salt to 1/2 tsp, I added a dash of dill weed, added 1 Tbsp melted butter and increased the lemon juice to 3Tbsp. ALSO If you will skin the fish first it will take that strong fishy taste away.

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kbaby

Cooking Level: Expert

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Nov. 30, 2008

Very good recipe. I wish I had read the other reviews first because it was too much oil. With less oil this would get 5 stars.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Nov. 29, 2008

I don't eat Salmon so I needed a simple recipe to make for my boyfriend, and he absoultely loves this recipe! Definitely reccomend marinating in the refrigerator for no less then an hour! My boyfriend always wants his Salmon cooked like this now!

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Rosy

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

great & easy recipe. i reduced the olive oil as well, to 1 tablespoon. & i reduced both salt & pepper to 1/2 teaspoon. i've made this many times & it is very tasty! i used this marinade on chicken breast pieces as well & they turned out just as good. i cut them into pieces, put the marinade over & bake uncovered for 30 minutes. this is a very good & easy recipe. prep time takes 5 minutes & you pop it in the oven & it's done! thanks for the recipe!

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eva

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Reviewed: Nov. 23, 2008

If you're trying to decide which recipe to use for salmon, use this one! It was much more delicious than I was expecting. I halved the olive oil, added a little extra lemon juice, and served with whole wheat couscous...perfect!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Nov. 15, 2008

This is the only way I make my salmon now. It's soo good. Not to mention very easy. I do broil it for 3-4 mins after baking to given it a sort of crispy baked texture. mmm.MMM. Thanks for sharing the recipe

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