Reviewed: Jun. 11, 2008

This was terrific! I would highly recommend marinating for at least an hour -- more is even better. In addition, thyme is a very strong spice, so I reduced it by about half. Instead of grilling, I baked my fish at 350 for 15-20 minutes. Be sure and sprinkle with salt and pepper after grilling/baking. This was wonderful served with a rice pilaf and vegetable. Thanks for the recipe!

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KRANEY

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Nov. 15, 2007

This was voted as a "keeper" by my family who loves fish. Even I liked it, and I am, quite literally, unable to eat anything that tastes remotely fishy. This recipe provides great flavour with no apparent fishy aftertaste.

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Suzy Q


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Reviewed: Oct. 12, 2007

One of the best salmon recipes I have made yet! Still tasted like something was missing, but I dont think that was the recipe. I will keep trying, eventually I will figure out how to cook fish!

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April P.

	Cooking Level: Intermediate Home Town: Washington Court House, Ohio, USA Living In: Delaware, Ohio, USA
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Reviewed: Aug. 17, 2007

Very taste and freash. DO NOT Overcook the fish or it will get too dry!

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Zeke

	Cooking Level: Intermediate Home Town: Holladay, Utah, USA Living In: North Salt Lake, Utah, USA
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Reviewed: Aug. 3, 2007

Made this with tilapia, YUM! Even my pickiest child liked this and didn't feel the need to scrape off the herbs. Everyone had seconds(good thing I doubled the recipe).

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dizzyfrizzy


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Reviewed: Aug. 3, 2007

I made this last nighit and it was great! I used salmon steaks with fresh thyme and parsley from our garden and served it with brown rice and asparagus spears. Desertquilter had a nice idea about adding capers - I'll try that next time. This would be an elegant and easy meal for company! Thanks Morgan!

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Olivia Jean

	Cooking Level: Intermediate Home Town: Philadelphia, Pennsylvania, USA Living In: Milford, Massachusetts, USA
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Reviewed: Aug. 1, 2007

Easy to make, with a great flavor! I used it on perch (didn't have salmon)filets and thought it turned out just fine.

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Beth B.

	Cooking Level: Intermediate Home Town: Grafton, Ohio, USA Living In: Appleton, Wisconsin, USA
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Reviewed: Jul. 31, 2007

We thought this was great! Used fresh parsley, sage & rosemary & bottled lemon juice. Served with brown rice & fresh broccoli and enjoyed a superb & healthy dinner.

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Blossom


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Reviewed: Jun. 18, 2006

Loved it. I used this recipe on tilapia fillets and served it to my in-laws and they couldn't get enough. Thanks Morgan ( I am making it again tonight)

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kaycee

	Cooking Level: Expert Home Town: Garden City, Michigan, USA
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Reviewed: Jan. 11, 2006

Didn't like this at all. The spices didn't seem to meld with the fish. My husband loved it if that's any consolation....but then again....I could burn food and he would say he liked it. I won't make this one again, sorry.

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BABIDOLL02

	Cooking Level: Expert Home Town: El Paso, Texas, USA
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Reviewed: Apr. 22, 2005

I really love salmon and wanted to like this recipe but I felt that it was lacking something. Thanks anyway Morgan!

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Heaven

	Cooking Level: Intermediate Home Town: Boston, Massachusetts, USA
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Reviewed: Apr. 2, 2005

personally i felt the herbs were too thick in the marinade, however my fiance just gobbled this recipe up. he even took the left overs home to his mom. (which is a compliment believe me)

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THE5THWONDER


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Reviewed: Mar. 12, 2005

Good to make on a weeknight.

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: May 26, 2004

My family doesn't eat fish that often and I was looking for a fast and easy grilling recipe. After reading reviews of not having much flavor I tweaked it to my families taste and we all enjoyed it even the kids. What I did add was lemon pepper and 3 cloves of garlic and 2 lemons. Would make this again and experiment more with it.

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Sonya

	Cooking Level: Intermediate Home Town: Phoenix, Arizona, USA Living In: Gardnerville, Nevada, USA
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Reviewed: May 4, 2004

This is very good. We used it on some pompano my neighbor caught, and we really liked it. I think it could use a little more flavor, though, so next time we'll add salt and the grilled onions suggested.

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CAROL

	Cooking Level: Intermediate Living In: Melbourne Beach, Florida, USA
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Reviewed: May 3, 2004

We thought this was just OK. I will use as a base and add soy sauce, brandy, and brown sugar.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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