Reviewed: Apr. 16, 2012

I was impressed with how good this came out. When I showed it to the kids, they were impressed. When they tasted it, they were more impressed. (The salmon actually looked like the one in the picture.) It was the best tasting salmon I can remember eating, including what I have had at the restaurants. My favorite part is it uses ingredients I have around the house (except wine and fines herbs). I like the fact that I didn't have to some specialty restaurant to make this.

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gadget66

Reviewed: Mar. 10, 2012

simple to make, although im not a fish kind of person, it tasted very good!

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omgitsoscar

Reviewed: Feb. 2, 2012

It was a hit with the fiance, so it's five stars in my book. Thank sfor sharing! Delicious, quick and easy marinade for the fillet.

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littlesocialbug

Reviewed: Jan. 5, 2012

Loved it. My salmon was pretty thick so it had to stay under the broiler a little longer.

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Bernetta

Reviewed: Nov. 10, 2011

LOVED this recipe! I actually added chopped artichoke hearts to the sauce and the flavors went together SO well!

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Ayla

Reviewed: Sep. 14, 2011

Excellent salmon recipe, the cooking time and method was perfection and the method of browning the garlic a delightful revelation! I left out some of the butter and did the final mixing in my small food processor. I didn't know what "herb fines" was so I used the same amount of fresh herbs from my garden. It was a little of each of thyme, oregano, sage, basil, garlic chives and Cuban oregano. I think the flavor combo was wonderful and I loved the taste of white wine. Thanks!

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KristyBlew

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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Aug. 19, 2011

This is delicious. The sauce ingredients were enough for a 2-1/2 lb. filet. In fact, I think next time I will decrease the amount. I can't imagine having all of that sauce for only four 6 oz. filets unless you plan on pouring it over rice. I would like to try this recipe on the grill next time.

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ANGCHICK

Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA

Living In: Richboro, Pennsylvania, USA

Reviewed: Feb. 11, 2011

My husband loved this... he says he would be happy eating this at least once a week. I'm not a big fish fan, so my vote doesn't really count, but I was able to eat it too. I cut most of the butter out to make it a bit more healthy, but he said that it was still wonderful.

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Laura

Cooking Level: Intermediate

Home Town: Blue Ridge, Georgia, USA

Living In: Jasper, Georgia, USA

Reviewed: Jan. 22, 2011

I wanted a butter sauce that wasn't overpowering but still added a lot of flavor to the salmon and this sauce was delicious. It smoked a bit while cooking but turned out great. Will use again definitely!

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GeorgiaGirl

Cooking Level: Intermediate

Reviewed: Jan. 21, 2011

I omitted the last two ingredients which are herbs and dill. I didn't have white wine so substituted with rice wine. It came out delicious. After all the turning, my salmon didn't hold the shape it was when I started but nobody cared bec the food was good. I tried this for the first tiime and my family didn't miss our previous favorite salmon recipe. Now we have two favorites. Thanks for the recipe.

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