recipe reviews for:

Lemon Herbed Salmon

“We sometimes send our delicious Washington salmon all the way to Michigan for my sister to use in this family-favorite dish! The tasty topping can be used on other types of fish, too. Fresh thyme from your garden really sparks the flavor. --Perlene Hoekema Lynden, Washington”

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Reviewed: Apr. 27, 2009

This is absolutely delicious! However, I completely took out the Breadcrumbs and used olive oil instead of butter, but it was still just as good :). Also I added brocolli, zuchinni, and yellow squash around the baking dish.

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Jess

Cooking Level: Intermediate

Living In: Suwanee, Georgia, USA

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Reviewed: Apr. 21, 2009

This is absolutely delicious -- a BIG 5 stars from our family! Will make this again and again.

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Anne

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Reviewed: Feb. 7, 2009

I used this recipe with white fish. It was healthy, simple, and tasty! I also baked the fish with frozen veggies (carrots, broccoli and cauliflower) and added a few extra cloves of garlic to bake with the veggies. Loved it and will make again with other kinds of fish!

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Christina

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

Used Cherios instead of bread crumbs. Delicious.

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Simon

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Reviewed: Jan. 3, 2009

This was very good, and my entire family loved it...they even wanted seconds and I was all out! I will make this again, however cut down the breading alot b/c there was waaaayyyyyy too much!

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Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Dec. 21, 2008

Made it for the first time for a dinner party. It was a hit! The bread crumbs keep the salmon nice and moist. We broiled it to brown the top as one of the reviews suggested. That was a good suggestion but keep an eye on it cause we burnt the top just a little. 5 minutes was a bit too much, try 2-4 minutes. We will definitely make this again!

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vinceinsf

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Reviewed: Dec. 6, 2008

I made this for my Sunday night Bible study group! They loved it as did I! Thanks so much for the post

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quick and easy

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Reviewed: Dec. 2, 2008

Delicious! I reduced the bread crumbs to the same amount as the Parmesan. The topping was still nice and crispy, but more strongly flavored. I thought the lemon zest might be too strong, but all the flavors were perfectly balanced.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Nov. 13, 2008

This is sooo good! We have fish twice/week. Finally, a wonderfully different way to make Salmon. I followed the recipe except: 1. olive oil instead of butter 2. seasoned bread crumbs instead of fresh 3. sprinkle with lemon before serving I made them with Greek Style Potatoes from this site. Even better the next day. Thank you.

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GREEKGIRL

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

this is a great recipe but I don't think it needs as much butter as it calls for. very tasty though!

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CASHNIC

Cooking Level: Expert

Home Town: Gilmer, Texas, USA

Living In: Pearland, Texas, USA

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Reviewed: Sep. 13, 2008

After reading the reviews, I cut all the ingredients for the crumb mixture by half - and even then had loads of crumbs (enough that I froze the leftovers to use for another meal). I used Panko crumbs - worked really well, and doubled the lemon peel. Thanks for the recipe, Perlene.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Sep. 5, 2008

fantastic! it comes out moist, with a hint of lemon and herbs... and leftovers are usually non-existant, but if there is any, theyre perfect for a nice lunch the next day!

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Danielle M Tellez

Cooking Level: Beginning

Home Town: Arcata, California, USA

Living In: Santa Cruz, California, USA

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Reviewed: Aug. 17, 2008

I thought this recipe had a great flavour that complimented the salmon very well. I loved the lemon flavour - just the right amount.

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Iudita

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Reviewed: Jul. 30, 2008

terrific easy recipe. i rescaled for 4 servings and like others have commented, i had an excess of the bread crumb mixture. still, the flavor was great and the crunch was a nice blend with the texture of the salmon. i didn't change too much except use more parm (freshly grated), thyme and lemon zest but only b/c i needed to balance them with the abundance of bread crumbs. my huny liked it so it works for me! i'll definitely make again.

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matgurl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Long Beach, California, USA

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Reviewed: May 24, 2008

Wow, this was great! The topping was so flavorful. I would suggest halving the bread crumbs--you'll have a ton left over!

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MARSHMALO

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Reviewed: May 24, 2008

Great Recipe. I made a single fillet, so I altered the quantity of the ingredients. I used left over corn bread for the bread crumbs and mixed about 1 tsp of Italian bread crumbs. I also used lemon and the juice and I used arctic char instead of salmon. Awesome recipe - my husband loved it!!!

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Cynthia

Cooking Level: Intermediate

Living In: Corvallis, Oregon, USA

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Reviewed: May 16, 2008

This was excellent. I made this for my husbands birthday and he really enjoyed it. Next time though I will only use 4oz fillets for each person. 1 1/2# for 3 people was a lot of fish to eat!

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Loretta

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Selma, Texas, USA

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Reviewed: May 8, 2008

Very yummy...I made only one serving, and mine was covered in the crumbs and was very good and easy. Nice flavors.

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animlgrl

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Reviewed: May 1, 2008

The salmon was good. However, there was way too much crumb topping. I keep going back to read it again. I halved everything. I had to throw most of the topping away. 1 1/2 cups was too much bread crumbs. They family seemed to like it anyway!

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