Reviewed: Jun. 21, 2008

We really loved this. It was so easy to make too! The sauce is nice and light, doesn't overpower the fish at all.

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ShariV

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Apr. 7, 2008

very easy to make. Didn't add capers as I didnt have any. Still came out pretty good. Moist, flavourful, and a nice change from regular baked or grilled salmon! Perfect with a nice pasta salad.

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Oct. 10, 2007

Very simple, yet delicious! The saltiness of the capers blends really well with the buttery texture of the sauce with salmon. This is one recipe that didn't create a mess in my kitchen...very easy to make in no time. Like other readers, I added some white wine before reducing the sauce and it turned out great.

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CANDYVISION

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Reviewed: Sep. 10, 2007

My DH loved this, I did too, it was simple yet yummy!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Sep. 6, 2007

Yummo! I thought this was very good. I did not have chicken bouillon granules, so I omitted the water and just used chicken broth. Will make again.

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Kelly

Cooking Level: Intermediate

Home Town: Middletown, Maryland, USA

Living In: Chambersburg, Pennsylvania, USA

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Reviewed: Aug. 30, 2007

I used fat free/low sodium chicken broth with this and added some seasonings. Simple and delicious Christine. Thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 21, 2007

Superb....as it's written.

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Alison G.

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: May 18, 2007

TOTALLY AMAZING!!!

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tabarita

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Dec. 6, 2006

It was good. Kind of lemony. I used chicken broth instead of water and chicken boullion cubes. The capers were a really nice touch. I reduced some wine at the end to give the sauce more body. Served w/ dill and lemon flavored rice. Served it second time lemon-garlic green beans.

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JCL

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2006

Excellent! Like salmon at a fine restaurant. I skipped the capers and used dried parsley flakes. Served with brown rice and veggies...Easy & fairly healthy...will make again.

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TARA1218

Home Town: Rochester, New York, USA

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Reviewed: Sep. 27, 2006

We thought that this recipe was delicious. I served it over spaghetti with a butter/olive oil and dried (all I had) parsley sauce. It was yummy. I am sure that you could sub chicken for the salmon very easily.

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JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

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Reviewed: Apr. 28, 2006

This recipe was very delicious, light and satisfying!! Didn't have the bouillon and substituted olive oil for the butter. Also added roasted red pepper thinly sliced on top!! SO GOOD, will be making again.

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Bernadette

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Reviewed: Apr. 15, 2006

This was excellent. We all thought it was very tasty. I love capers so I doubled the capers. I followed the suggestion by an earlier reviewer to add white wine which increased the reduction time, but enhanced the flavor. It goes nicely with either pasta or rice.

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M. Barnes

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Reviewed: Feb. 5, 2006

Wonderful! Served over brown rice and thought it was wonderful!

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: Oct. 7, 2005

Simple, delicious. You can use this with any fish and add or omit anything easily.

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TAFOYAPR

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Reviewed: Sep. 19, 2005

Excelllent! I used canned chicken broth instead of the water and chicken bouillon. I also added some lemon zest.I didn't have capers so I topped it off with some finley chopped scallions along with the parsley. It was very easy..and no mess..my kind of cooking!

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BLEICHRODT

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Reviewed: Sep. 16, 2005

This was great! even the kids liked and and that is a big plus in our house.

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Angela

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Reviewed: Aug. 23, 2005

Absolutely delicious! I don't eat capers but leaving them out left nothing to be desired in this recipe. Melts in your mouth!

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MARIGOLD1199

Cooking Level: Intermediate

Living In: Morrison, Colorado, USA

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Reviewed: Jul. 3, 2005

This recipe was great! I did add white wine to the reduction and added lemon zest, too. Made it much more lemony... I didn't add parsley, salt or pepper. It was awesome.

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CURBKICKER

Cooking Level: Professional

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Reviewed: Jun. 27, 2005

Both my husband and I absolutely love this recipe. Have made it several times. Instead of the chicken bouillon granules, I use Vigo Caldo De Pollo (chicken soup base)and increased to about a teaspoon or so. Gives it a great flavor.

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CANDY4212

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Pan-Poached Alaskan Salmon Piccata

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