Reviewed: Apr. 27, 2012

Wonderful, easy, delightful -- I slightly altered it only because I had barely one tablespoon of thyme left, but my family loved it. Three of us had it on salmon -- and the fourth on haddock (marinated in a separate dish). It made enough to coat two pounds of fish. My daughter wanted to go out and buy more salmon while it was still on sale so we could make it again -- like tomorrow isn't soon enough.

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Reviewer:

SPICYGIRL

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

Living In: Amherst, Massachusetts, USA

Reviewed: Apr. 7, 2011

Excellent recipe. I make this all the time and the only change I make is to add some freshly cracked black pepper along with the other marinade ingredients

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Reviewer:

dapen

Home Town: Prescott, Ontario, Canada

Reviewed: Jan. 30, 2011

I have made this recipe a dozen or more times now and every time it turns out GREAT! No changes, not 1.

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Reviewer:

Tiffany

Reviewed: Jun. 14, 2010

I ended up omitting the olive oil and just creating a quick marinade of about 1/4 cup lemon juice, 1tbsp minced garlic, 1/2 tsp salt, a touch of black pepper, 1tsp dried parsley and dipped the fish in this - then arranged in a baking dish coated with cooking spray and sprinkled a little dried dill on top. Got rave reviews from everyone who tried it. Thanks for the base recipe!

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Reviewer:

DarkAngel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Troy, Michigan, USA

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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Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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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Reviewer:

Suzy Q

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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Reviewer:

April P.

Cooking Level: Intermediate

Home Town: Washington Court House, Ohio, USA

Living In: Delaware, Ohio, USA

Reviewed: Aug. 17, 2007

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

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Reviewer:

Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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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Reviewer:

dizzyfrizzy

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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7 users found this review helpful