The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 14, 2009
This recipe is too good! It was super easy, and the tip with using foil to wrap the fillets in was tops! I left the skin on one side of the fillet so it would not stick to the foil, and I had dried Rosemary, also I only put the Rosemary and lemon slices on top. It gave the fish enough of a flavor without being overbearing. GREAT RECIPE!!! A+
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 14, 2009
i made this for valentines dinner for my parents and it was a huge hit! the flavor was prefect. i used tinfoil like some of the other users did. i did have to cook it for about an extra 10 minutes or so.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 14, 2009
i save money using lemon jce. i make a sauce of garlic and butter, lemon to serve with this. excellent
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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 13, 2009
The flavor was just OK. A little bland. I also would rather broil my salmon than bake it. A little mushy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 10, 2009
Simple and easy! I also added sliced garlic on top of the salmon, a splash of white wine and salt and pepper. Came out perfect. My husband who is not usually keen on fish also liked it! Served it with stir-fry broccoli and sweet potato chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 21, 2009
Very tasty and moist! I will definately make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 7, 2009
This is by far the simplest recipe to follow with the most phenomenal results that I have found on this or any other recipe website. I did follow other users suggestions and wrapped the salmon in tinfoil before baking. I also coated both sides of the filets with salt and pepper and used dried rosemary and packaged lemon juice (as that is what I had handy). I also piled on canned minced garlic. This came out so delicious and the smell is intoxicating!! I will definately use this recipe over and over again!
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 31, 2008
Very easy, very tasty!My fillets were 4oz each with a very big home grown lemon and big sprigs of rosemary from the garden. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 28, 2008
This was so easy and delicious! My boyfriend doesn't like most fish or does he eat salmon often...but he really liked this dish so I'll definitely make this again. Thanks for posting :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 23, 2008
My family loved this recipe! It was pretty quick and easy, too! I used frozen salmon fillets and followed some advice from other reviewers, such as putting the lemon slices on first, then the rosemary, so that you can take it all off at once to eat it. I mixed a bit of lemon juice and lemon pepper in with the olive oil, and also cooked the fish wrapped in tinfoil. I'm a big fish fan, especially with lemon. I loved it, and my family did too!
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Cooking Level: Beginning

Living In: Sumter, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 18, 2008
My favorite way to prepare salmon, it comes out perfect everytime. Bonus is it's a stress-free recipe meaning if I don't have the rosemary, I can use other seasonings and it works just as well.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 11, 2008
This was an excellent dish with very few ingredients. The only changes I made was that I baked the salmon in foil packets and I increased the ingredients for a family of four. My ten year old who is the pickiest eater cleaned his plate.
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Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 5, 2008
This is a keeper. Took the rosemary off the stem as to keep away the bitter taste. Followed mostly as written, but sealed it in foil. Flakey & moist in 20 minutes. Did rub the salmon with the olive oil (no drizzle) and added pepper with the salt. And I am not a salmon fan, but will start eating this recipe quite often.
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Cooking Level: Expert

Home Town: Harlowton, Montana, USA
Living In: Sumner, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 16, 2008
I did not care for this.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 28, 2008
Nice, simple flavor. I used foil packets as previously suggested. I think I overcooked mine a bit though, as they were quite small. No flavor was overpowering and picky daughter ate it all without being prodded. Used my fresh rosemary from the garden.
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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA
Living In: Chesterfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 26, 2008
Excellent and easy recipe. I follow the instructins exactly and it turns out great every time. I love the lemon flavor and sometimes I omit the Rosemary as everything is so high now in days and it turns out great. I cook with Goya Spanish rice and frozen vegetables. easy meal done in 30 mins.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 30, 2008
Good recipe. I agree with others that the rosemary probably should be reduced a bit. The bitterness some complain about comes from the resin in the stalks, not from the rosemary itself. To reduce that, strip the rosemary off the stalk (turn opposite direction to way they grow and rub hand over them). You get the taste of the rosemary without so much bitterness. This is a good recipe to add to: garlic or onions for instance.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 4, 2008
This was excellent! and so easy to put together! I served it with wild/brown rice mix and steamed broccoli. I did lightly rub Olive Oil all over the fish prior to arranging the lemon slices / rosemary sprigs, also added fresh ground pepper and teesny bit of salt....this had a fantastic lemon flavour that carried right through the fish - no need to squirt lemon juice on when it's done! Thanks for the recipe - it's a definite keeper!
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Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 26, 2008
Very tasty and easy dish to prepare
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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 23, 2008
One of the other reviews suggested to marinate the salmon with garlic, rosemary spings, lemon juice and olive oil. I did just that and I did not like how it turned out. The lemon was overpowering the other flavors in dish. Maybe if I followed the inital instructions it may have turned out better.
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Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

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