Reviewed: Sep. 3, 2009

Salmon is one of my favorites, but... this seemed to lack flavor. I read the other reviews and cut back on the olive oil, and substituted thyme and rosemary, per another reviewers suggestion... It was just okay.

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dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Aug. 17, 2009

I love this recipe! I pretty much always make this when I make salmon. Line the pan you are using with foil though for an easy clean up!

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navygal54540

Cooking Level: Intermediate

Living In: Hampton, Virginia, USA

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Reviewed: Aug. 15, 2009

OK...I love salmon and love balsamic vinegar so I thought this would be fabulous. It wasn't. For some reason, the flavors just didn't seem to work together. Not sure why. I can say, it was MUCH better the next day for lunch. I don't think I'll be making this one again.

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wtpooh

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: May 7, 2009

Very delicious!! Used minced garlic in the oil and vinegar in lieu of rubbing the pressed garlic on the salmon. Definitely worth making again!!

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Tai-Bo

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 10, 2009

We spread about 2 T minced garlic over the salmon, brushed with olive oil and balsamic (not the whole amount) and covered with chopped fresh basil. We baked without turning instead of broiling. It couldn't have been better.

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wife-girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Mar. 23, 2009

Great flavor combination for salmon! I'm always looking for more ways to enjoy fish and will definitely add this to my regularly-used collection. Since I used the 1 clove of pressed garlic per fillet, as called for, I used regular Kosher salt instead of garlic salt and thought the garlic flavor was just right. I did cut the oil and vinegar in half so as to cut back on waste, but if you really want the sides of the fish to be down in the marinade, use the full amount. I also broiled it on my broiling pan instead of in the glass dish (covered the pan with a sheet of aluminum foil for care-free cleanup!).

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Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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Reviewed: Mar. 15, 2009

Wow, this is just amazing! It tastes like a restaurant meal. I did decrease the vinegar and oil by 1/2 and just used 1 pound of fish. I did not have any cilantro or fresh basil, so I used 1 tsp dried basil and 1/2 tsp dried thyme. I also only used 1 tsp garlic salt and rubbed each filet with 1 clove of garlic. I marinated for about an hour and it was as good as it gets! One of the best salmon recipes on this site or anywhere else!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 22, 2009

I, too, used 1/4c oil. Still good if you don't have cilantro but outstanding with it. My man raved about it and kids (1 yr and 3 yr) gobbled it up. It is IMPORTANT to use the method described for best results. I've tried just making a marindade of it all and also cooking it in the marinade but neither one approach the flavor you get from following the instructions to the "T".

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hike4diamonds

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

Didn't have the basil or fresh garlic so I used more garlic salt. My boyfriend doesn't like salmon but he ADORED this recipe and it was extremely delicious! Will make again and again

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RUTHIEV

Cooking Level: Expert

Home Town: North Highlands, California, USA

Living In: Castro Valley, California, USA

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Reviewed: Jan. 26, 2009

Yummmm! This is really delicious. I'll definitely be making it again soon. My four year old never eats fish, never, and he gave this two thumbs up!!

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dav1546

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Reviewed: Jan. 15, 2009

I loved the idea of adding diced tomatoes & chopped black olives, but I also added chopped capers & some caper juice, which went very well. I also used thyme & rosemary in place of the cilantro as suggested by another member. Great broiled, my three pieces were ready in 13 minutes. I recommend cover with foil during the last few minutes to prevent oven fires.

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manofsteel

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Reviewed: Jan. 6, 2009

Simple. Tasty. Fresh.

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 17, 2008

While reading the ingredient list, I realized that I had some olive oil-balsamic vinegar dressing that had basically the same ingredients, so I used that for the marinade. I've found that decreasing the broiling time by a few minutes works well for us, since I broil on the high setting. Over all, this is sooooo delicious and very easy. The cilantro is wonderful and really brings out the flavor. We will definitely make this recipe again and again!!

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Lins

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 16, 2008

This recipe was very easy to make and so good. Everyone loved it!

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Patty

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Reviewed: Sep. 15, 2008

Amazing and super easy to make. Serve it with hummus and tomatoes on top for a super healthy, delicious meal!

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Anna

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Reviewed: Jul. 24, 2008

This is a very tasty marinade that would adapt well to any changes you would care to make to the seasonings added. I did, however, follow the recipe exactly, and we enjoyed it. The strong flavor of the marinade does tend to overpower the salmon a bit, but in my case, I didn't mind that at all!

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 11, 2008

What an easy, tasty recipe!!! I have been wanting to use cilantro forever. I loved the flavors and took advice from previous suggestions of using capers and chopped tomatoes.

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Stacy

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Reviewed: Jun. 9, 2008

Great recipe. Would be excellent with broccoli too! Thanks! :-)

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Kelli Ann

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Reviewed: Apr. 28, 2008

I used this recipe for a small filet of Tilapia. I didn't use the garlic salt. I also only used about a tablespoon of the oil and vinegar since I was making a small serving. I rubbed on the garlic, poured on the sauce and popped it in the oven. It was a very nice change to the usual way I have fish.

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badfish

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Reviewed: Apr. 10, 2008

I used thyme and rosemary for this recipe as someone suggested in their review. It turned out sooo good we absolutely loved it. Will definitely be doing this again !

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