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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 16, 2008
I have made this on several occasions now, and have gotten rave reviews. No need to go crazy with size or shape of parchment - just cut a piece big enough to make a package out of it. I often use a sprig of rosemary as the herb -tastes and smells fantastic. This is a great meal to bring to someone elses house - just make the packets at home and bake them when you get to the house. - serve with green veggie and couscous.
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Reviewer:

gardengirl
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 24, 2008
This recipe is great! It's my favorite way to cook salmon and it turns out perfectly every time. I make it and serve it to guests without hesitation. It is great because I can place the salmon in their packets and the baking sheet fits nicely in my refrigerator while we enjoy cocktails and appetizers. I can then just preheat the oven and pop in the pre-made packets and dinner is ready in a snap! Everyone seems to love it. I'm making it tomorrow and looking forward to it. Thanks so much for sharing this recipe, my favorite for salmon.
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Reviewer:

WRLDTRAVLR
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 11, 2008
easy, quick...mmmmm, good.
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MDodson
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 14, 2007
Kudos to the author of this recipe! This is an excellent method for fish which produces beautiful results. The flavors are subtle and will depend on the quality of ingredients used. My only recommendation is to lightly salt the fish along with the pepper. Thank you for such a well written recipe!
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Reviewer:

opheliascout
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 23, 2007
My family loved this salmon. The only change I made was, as someone else said, dried dill for the fresh, because I failed to tell my husband that it should be fresh. Hehe. One thing you should try is to squeeze the citrus slices over the fish after it's cooked. It really added a punch to the flavor! I also had to make a modified lemon pepper, because I didn't have any. I used lemon and lime zest, and pepper, but I think I needed salt, too. All in all, it was great! I'll use this cooking method for fresh fish again, it came out better than any I've ever made! Thank you!
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Reviewer:

Joy Higginbotham
Cooking Level: Intermediate
Home Town: Phoenix, Arizona, USA
Living In: Buckeye, Arizona, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 27, 2006
This was excellent. It was my first time making fresh fish and it turned out so well! It was also a big hit with my family, including the "fish haters". I used regular oranges and it worked out great.
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Reviewer:

Erin Jade
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 26, 2006
We really liked this salmon. The only alteration to the recipe I made was to use dried dill instead of fresh and I think my dill needs to be replaced as it wasn't very flavourful. The lemon pepper is needed for sure because the fresh citrus doesn't really impart a huge amount of flavour...we found it was primarily for presentation. A nice light dish which I will very likely make again.
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Reviewer:

kelcampbell
Photo by kelcampbell
Cooking Level: Expert
Home Town: Smiths Falls, Ontario, Canada
Living In: Kemptville, Ontario, Canada
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