The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 29, 2008
This was a very simple, but tasty, meal. I made very few changes to this. I added some lemon juice over the salmon before seasoning with both salt and black pepper. Other than that I made this exactly as it was written. I will definitely be adding this into my regular recipe rotation!!
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Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA
Living In: Pembroke, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 26, 2008
Simple and great recipe as is. Want to improve the flavor throughout the fish? Either make a parchment or tinfoil bag to seal everything up in. The juices steam through the fish continuously, keeping it more tender and letting the flavors soak through.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 22, 2008
Super yummy! I will cook the salmon a little less time when I make this again because it was a bit overdone, but otherwise it was perfect.
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Cooking Level: Intermediate

Home Town: Provo, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 20, 2008
Fantastic. I expected it to be a bit bland, given how few ingredients/spices are used, but wow, it was far from it. I prepared and baked exactly as directed, and it was delicious. Incredibly quick and easy to make. A real winner.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 4, 2008
delicious and easy! even my husband managed putting the dish in the oven and get it out in time for dinner! definitely a keeper. Thanks for sharing
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 26, 2008
Make sure you coat the salmon evenly with lemon and rosemary. Otherwise the taste of the salmon will range widely from one part of the salmon cut to another. Parts topped with lemon slices were a little too lemony/sour while the parts that weren't had a very strong fish taste...
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 26, 2008
My husband loved this recipe. I did marinate it in white wine, and put sea salt and fresh ground pepper on the iron skillet before putting the salmon on. Drizzled olive oil as well. Served it over wilted spinach and yukon gold potatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 26, 2008
I made this for my whole family and everyone loved it. My children ages 10, 8 and 5 loved it too. I serve a lot of fish and I am always looking for a healthy preparation. This was perfect. I will be making this one often.
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3 users found this review helpful

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Cooking Level: Intermediate

Home Town: Columbia, Maryland, USA
Living In: Bradenton, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 24, 2008
My family loved this and it was so simple to make. I am not a big fish fan at all and I loved this. Thanks!
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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: Feb. 3, 2008
simply delicious! I made this along with french bread and a wild rice mix and green salad, and it was SOOO good and SOOOO EASY! For sure this recipe is a keeper.
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Cooking Level: Beginning

Living In: Camp Lejeune, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 26, 2008
I was concerned about using that much rosemary because of it's pungent aroma, but it lent a very delicate flavor to the salmon. I left the skin on because that's the way I normally serve salmon, but will probably remove the skin like the recipe says next time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 19, 2008
I thought this was just ok. I also used some garlic salt as other cooks suggested, and I can't imagine the dish without it. I am not sure that I will make this again. I think I prefer my salmon with dill rather then the rosemary.
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Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA
Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 17, 2008
I added cut 2" yukon potatoes and asparagus in the dish. Looked great but the taste just was not there. Seem to dry out quite a bit.
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Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 14, 2008
Wonderful and Easy! I didn't have any rosemary and some reviewers said it left a bitter taste, so I used sage, taragon, garlic and basil instead. Worked fabulously!
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Home Town: Ardmore, Oklahoma, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 10, 2008
Not impressed...
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Cooking Level: Intermediate

Home Town: Lincoln Park, New Jersey, USA
Living In: Pompton Lakes, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 9, 2008
This is one of my very favorite recipes ever! I have used frozen salmon filets with great success- one of my guests said he usually did not eat salmon, but he ate this one! I also used fresh salmon, left the skin on, and used dried rosemary and emeril's essence spice (salt, red pepper, etc.) and it was delicious!! This is a super-quick supper and husband- pleasing too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 4, 2008
I added kosher salt, fresh ground pepper, onion powder, garlic powder and lemon juice on top of the salmon before the rosemary and lemon and it turned out great!
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Cooking Level: Intermediate

Home Town: Dinuba, California, USA
Living In: Visalia, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: Dec. 17, 2007
I grilled the salmon on cedar planks with no problem. This was a quick and very good recipe that doesn't take away from the salmon's natural flavor. I added a little brown sugar on top of the salmon before adding the rosemarry and lemon, gave it a nice glaze on top with some added sweetness.
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4 users found this review helpful

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Cooking Level: Intermediate

Home Town: Jackson, Mississippi, USA
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 10, 2007
This has become my absolute favorite way to cook salmon. I don't always have fresh rosemary on hand, but the kind you can buy in a jar works just fine. I often use honey or maple syrup instead of olive oil to sweeten the fish; the kids like it better that way. Also, I find it tastes better with a little pepper and garlic in addition to the salt and rosemary.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 4, 2007
This was soo good! I'm not a huge fan of salmon but my boyfriend loves it. When I prepared it this way, I couldn't get enough. The only thing I changed was Lemon Pepper Seasoning on top of the salmon instead of the salt. I recommend this to everyone I know!
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Cooking Level: Intermediate

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