Reviewed: Jun. 6, 2012

This was really good. It was pretty salty though, next time I'll try cutting the amount of salt in half.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 6, 2012

As a novice cook, this dish seemed like it would be a challenge, but it was pretty easy to put together. Our salmon steak was quite a bit thicker than the 8 oz, so we more than doubled the cooking time before the fish was flaking. As far as taste, both our picky 4 YO and our autistic 8 YO loved it, eating more than an adult serving each. We combined it with a spinach salad with vinegar and olive oil dressing, along with some left over potato salad. I accompanied my dinner with some merlot that our neighbor had to get rid of before it went bad. Over all, a "perfecto" dinner, as my daughter put it.

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Reviewer:

Wahiawa Mike

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Wahiawa, Hawaii, USA

Reviewed: Jul. 13, 2012

an excellent, yet simple, recipe. My kids (2, 4, and 6) ate it very well. I used basil and thyme for the herbs because that's what I had growing outside

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Reviewer:

laurajfrog

Cooking Level: Intermediate

Reviewed: Jul. 18, 2012

Excellent! I ended up using thyme instead of tarragon as I didn't have any. It was so good! I rarely have seconds of salmon, even when I cook it, but I totally had seconds of this! My husband and houseguest also loved it. Truly delicious!

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Reviewer:

Lilmerch

Reviewed: Jul. 19, 2012

This recipe is simple and fantastic! I loved using a mortar and pestle, too. I will start doing this more often with more herbs. I do believe the mortar and pestle help extract bold flavors. I recommend this recipe to both the seasoned and novice cook! Your taste buds will thank you!!!!

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Reviewer:

kunruh65

Reviewed: Jul. 22, 2012

it is very good :)

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Reviewer:

otaceci

Reviewed: Jul. 23, 2012

My family has been trying a lot of different salmon recipes recently - and liking them - but unfortunately, this was a thumbs down from all. We just didn't care for the flavor combo. The texture of the fish was perfect, though.

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Reviewer:

Mama Cass

Cooking Level: Intermediate

Reviewed: Aug. 7, 2012

This salmon is delicious! I used a wild salmon filet and was worried that the topping would overwhelm the natural salmon goodness, but it only added to it. I minced the garlic and mixed with the other ingredients (no food processesor necessary, imo). I subbed fresh thyme for tarragon, as I did not have any fresh tarragon. I think fresh dill would be great, too. I ended up baking at 400 for abut ten minutes, according to a similar recipe, and it worked out fine, although, I will broil next time for the added browning effect of the topping. I would definitely try this technique with other fish, too.

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Reviewer:

ChiefButtons

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: San Diego, California, USA

Reviewed: Oct. 2, 2012

Amazing! Loved this recipe, will definitely be made often in my home.

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Reviewer:

senci

Cooking Level: Beginning

Home Town: Queens, New York, USA

Reviewed: Oct. 16, 2012

Very simple to follow, used sweet basil because I could not find any tarragon in my local market. I liked the results and so did my roommates. We live in the Western region of Abu Dhabi, in spite of our desert location, the fresh veggie and fruit market is well stocked. Next, will try this with a local fish, hommour.

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