I've made this recipe twice and it's turned out great both times. One of my guests said "You know salmon is cooked well when you can eat the skin and not even notice it." On the second time, I made a few modifications - I put the salmon directly in a glass pan that had some oil on the bottom to keep the fish from sticking. I still covered it in foil. I wasn't able to get fresh dill at the store this time, so I sprinkled dried dill weed on the fish. It still turned out fantastic. To present the fish nicely, I recommend using a glass dish, cutting the salmon into single serving pieces, placing a slice of lemon on each piece (this may require more lemon) and a sprig of dill on each lemon.
Was this review helpful?
[
YES
]
2 users found this review helpful
What's this?