Reviewed: Oct. 21, 2005

I'm really shocked at how good this recipe is! I put way more onion, garlic and pepper than the recipe called for, but I always do. I also left off the dill because I never use it. For how easy this was to prepare, I would never have guessed it would come out this tasty.

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Valerie

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Reviewed: Oct. 13, 2005

Very good we all loved it. I lined the foil with parchment instead of spraying with non stick spray. I also served it with a cold yogurt sauce consisting of plain yogurt, shallots, honey, fresh dill and lemon juice. Adding the scallions after the salmon was fully cooked also added a fresh taste and crunchy texture. Thanks!

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Laurie A

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Reviewed: Oct. 12, 2005

I thought this was very good --and most importantly, easy. I don't understand why some users are calling it "bland." I like that it's rather mild (but still really tasty!). It doesn't overpower the taste of the salmon. I used dried dill, and squeezed the lemon juice over the fish, rather than topping it with slices, but only because I don't like an overly-lemony flavor and didn't want it to turn out too strong. Good recipe, and very easy!

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Carrie216

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2005

it was good! i would suggest using more garlic and lemon, so it wouldn't be blend. I cooked it at 400 degrees for 35 minutes instead and it came out very moist. I'll make it again, but will use more seasoning next time.

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krochka

Cooking Level: Intermediate

Home Town: Toliatti, Samara Oblast, Russia

Living In: Beaumont, California, USA

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Reviewed: Sep. 26, 2005

Had really high hopes for a new salmon recipe and this wasn't good. I don't see how it has such high reviews! I won't make this again. Sorry Lili!

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SEPHYMONYMAMMA

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Reviewed: Sep. 18, 2005

This was probably one of the easiest, most delicious, and healthiest recipes that I have ever made. I will definitely make it over & over again. Now there is no excuse to ever say that you have no time to make anything healthy & delicious to eat... it's really that fast & easy.

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Kitchen Queen

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Meadows Place, Texas, USA

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Reviewed: Aug. 15, 2005

DH made this for dinner the other night and it was ok. We both found the fish to be quite tangy (with the combination of lemon, dill and garlic), but DH forgot to add the green onions, so there wasn't really anything to offset the tanginess (although I don't know that the onions would have done much). We enjoyed the tenderness and juiciness of the fish because of the steaming, but we probably won't make this dish again...there are several other salmon recipes that we prefer much more.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Aug. 14, 2005

This was easy to make and good. However I did find it a little dry. I used pink salmon steaks that I had in my freezer. I think that may be why they were dry. Next time I try this I will use a sockeye filet.

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ROBINANNE2

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Reviewed: Jul. 6, 2005

Great recipe! I didn't taste the fishy flavor as I do with some salmon recipes. I just put one slice of lemon on each piece but I think I would put two round slices on each next time.

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MICKY4

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Reviewed: Jul. 2, 2005

This was absolutely fabulous and so easy to prepare. I used a bit more of the non-salmon ingredients because I was working with two pieces of salmon totaling 1 1/2 lbs. I needed it to be able to cover both pieces. I suggest putting the garlic in the food processor, chopping it until it's almost done then throw in the dill. Finish chopping them together then press the dill/garlic mixture onto the surface of the fish. The lemon slices make sure the tinfoil doesn't press down onto the fish and stick.

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MADONNAL

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Reviewed: Jun. 30, 2005

I am not a huge fan of salmon, but this was really good and it couldn't get much easier. I used about a pound of salmon, but used about the same amount of seasoning and it was very flavorful. Instead of fresh garlic and dill, I used dried dill and Tastefully Simple Garlic Garlic and it was great. My six-year-old daughter loved it and actually had seconds. This is going into my permanent collection. Thanks!

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M.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jun. 17, 2005

Why go out when you can eat like this at home? This salmon is flavorful, tender, --simply delicious!

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PERKS33

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Reviewed: May 14, 2005

To keep this tasting fresh, leave the scallions out of the aluminum package and garnish the fish with them at the end.

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SIZZLEMEAT

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Reviewed: May 4, 2005

I thought that this was going to turn out very bland due to the lack of ingredients, but I loved it. Nothing over powered the taste of the salmon, yet complimented it very well.

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JSEARTHMOON

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Reviewed: Apr. 28, 2005

Tender and easy to chew (post gastric bypass...gotta chewchewchew everything) but VERY bland. I used a lot more dill than the recipe called for and coated it with garlic and it didn't have much flavor. I drowned mine in the dill sauce (by Lisa) and it was really good with that.

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CATX

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Reviewed: Apr. 14, 2005

I thought this was ok, but not exceptional. The flavor was rather bland, although I did not use fresh dill.

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SHINYAM

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Reviewed: Apr. 9, 2005

Simple, healthy dish! We used parchment paper, added asparagus on top of salmon and baked at 400 degrees.

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KTBOZ

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Reviewed: Apr. 5, 2005

Just wonderful. Very easy and quick to make. I added an extra clove of garlic. Will definitely be making this one again.

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MONKEY10

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Reviewed: Apr. 3, 2005

This is a good recipe although no salmon I've made in the oven has yet compared to salmon on the grill. I preheated the oven and it still took 45 minutes for the fish to cook all the way through. My son and husband siad that they'd rather squeeze lemon juice on the fish rather than have it accumulate on top with the laid-on lemon slices. I liked that touch, however. When you make this dish, go heavy on the spices, especially the garlic, dill, and green onion. That will help it taste good.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Mar. 6, 2005

This was pretty good. I did brush the fillets with a little olive oil before adding the remaining ingrediants but otherwise followed recipe. Threw them on the grill for about 15-20 minutes. Made a nice light meal. Only gave four stars because as recipe written they were good but not exceptional. However, I served the fish with the dill sauce submitted by Lisa and the combination was outstanding. Will definitely make again. Thanks for the recipe.

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mommyluvsnoah

Cooking Level: Intermediate

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