The recipe, as written, leaves the fish overcooked, oversalted, over-peppered and overly oily. However, the ingredients listed are some of my favorites for salmon. SO, yesterday, when I found my grocery store had large salmon filets on sale, I decided to try it again, with adjustments. I used 1.5 Tbs parseley, 1 tsp dill, 3 cloves of garlic smashed with 1/2 tsp salt, 1.5 tsp dijon mustard, 1/8 tsp pepper, 2 Tbs white wine, 1 Tbs lemon juice and only 2 Tbs (1/8 c) olive oil. I also decided to add 1 med green onion, chopped finely. I mixed all of the ingredients, poured/patted it over the top of the salmon, then let it sit in the fridge for about an hour or so until dinner time. I placed a a few thin slices of lemon down the length of the filet and put it into a 450 degree oven (in an oiled pan!) for about 25-30 minutes (the majority of the filet was a little over an inch thick). It was moist and very flavorful. Thanks for the "bones" of a delicious salmon marinade.
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The recipe, as written, leaves the fish overcooked, oversalted, over-peppered and overly oily....