Reviewed: Mar. 16, 2012

Tangy and delicious. A wonderful addition to a list of Salmon recipees that often taste similarly.

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Cooking Level: Intermediate

Reviewed: Sep. 10, 2011

This was really delicious! Made it with Alaskan salmon steaks that my husband brought back from an Alaskan fishing trip. For two steaks I used half the amount of sauce that was recalculated for two steaks (a fourth of the original recipe) and there was plenty of sauce for the two of us. I omitted the lemon zest (since I used bottled lemon juice rather than a fresh lemon) and it didn't seem to be missing anything. I also used about 1/3 less fresh tarragon and it seemed to be just the right amount. I will definitely make it again!

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dianejh

Reviewed: Sep. 3, 2011

Outstanding! I was afraid the garlic and lemon would overpower the salmon but I was so wrong. I must prepared salmon 50 different ways and, so far, this is a hands down favourite. I took the advice of a few reviewers and prepared the sauce a few hours ahead and because I'm not fond of cold sauces over hot dishes, I applied the sauce for the last half of the cooking time and reserved some of the cold sauce for dipping. What a treat! My wife steamed some broccoli with garlic and red peppers then chilled it and added some olive oil and I baked some sweet potatoes with a splash of honey to complete the plate and it turned out to be one of those dinners where everything complimented everything else. Our discussion over dinner (between mmmm's and 'oh yeah's' was about who we could invite the next time we make this. Our only disappointment is that we could only award this recipe 5 stars.

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xmdp

Cooking Level: Expert

Reviewed: Aug. 27, 2011

Rating the sauce and LOVE it.... Use it all the time on different fish...use dried Tarragon. Put on Mahi Mahi burgers and was great!

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jcombs

Reviewed: Apr. 18, 2011

This is delicious, easy and quick - a perfect combination.

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Gwenbishop

Reviewed: Jan. 18, 2011

Thankyou, this was absolutly delisiouse!! I will definetly be making this recipie again!!

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labellavita

Reviewed: Jan. 5, 2011

The sauce was a bit too tangy for me. Tried it tho'.

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Simone

Cooking Level: Intermediate

Reviewed: Nov. 7, 2010

We didn't care for this.

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kirklandcook

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Kirkland, Washington, USA

Reviewed: Aug. 5, 2010

I was surprised at how tasty the lemon garlic sauce was! I ended using trout and baking the fish, so the 2 tbsp of olive oil called for grilling wasn't necessary. And the amount of sauce they tell you to put on each 4oz piece of salmon is WAY too much. If you cut the sauce in half, you will still have plenty to use (and it will save you some calories).

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Amy

Reviewed: Jun. 17, 2010

This was a fabulous recipe and a wonderful tasting sauce! I'd never cooked with tarragon before - I am not a fan of anise - but it was delicious and the licorice taste was subtle. Thanks for the keeper!

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7 users found this review helpful