Reviewed: Nov. 6, 2009

Very good! I added some rosemary, salt, and black pepper. Cooked nicely inside the paper, but I'm not sure it's any better of a cooking method than simply using a baking dish. Regardless, this was tasty and we enjoyed it. Thank you!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Oct. 20, 2009

Very good, what I love about cooking, you can always add your own stamp on the recipe.I added a slice of lemon and onion on top before baking. Thank you. This was also great for an easy clean up

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ptulip

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Reviewed: May 26, 2009

I loved this!! If our salmon had been better quality it would have been perfect. We added some extra seasoning and lime.

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HrCreuzi

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Reviewed: Feb. 20, 2008

This recipe was very good. The salmon came out very moist. The only changes I made to the recipe were that I added a sprinkle of salt to each fillet, and in addition to parchment paper, I wrapped a second layer of tinfoil around the first packet to make sure if the parchment didn't open up. 15 minutes was long enough for me, unlike some of the others, however I did use small fillets. I served with hollaindaise sauce. Will be making this again.

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jolynh87

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2008

I love salmon, and this is not a bad way to make it. I did make a few changes. I increased the garlic to 1 1/2 teaspoons jarred minced garlic. I also used a liberal amount of lemon juice, and a liberal amount of extra virgin olive oil. I also had trouble making the paper stay folded, so I used a staple in the two top corners. Otherwise, very easy and tasty. It wasn't my favorite way to prepare salmon, but I will definitely make this recipe again.

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Marybeth

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Pembroke, Massachusetts, USA

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Reviewed: Aug. 15, 2007

Excellent.

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DMJORDAN

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 31, 2007

We followed the recipe except we needed to cook a bit longer. It was very simple and very good... maybe a tad bland but I would make it again!

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Audrey

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Reviewed: Jul. 29, 2007

The basics of this recipe are good--it's just needs a touch more. I watched my French chef sister-in-law make fish in paper pillows and here's what she layered: 1.chopped leeks (I've also used green onion);2.sliced carrots; 3.fish fillet; 4. salt and pepper; 5. herbs--thyme is best; rosemary is wonderful; (I use fresh basil from the garden if possible.) 6. diced tomato; 7. Olive oil drizzled over. Bake in hot oven--550 til liquid is boiling, then reduce heat and bake 20 minutes. 5 minutes before serving, drizzle one tablespoon of whipping cream over fish (only if creme fraiche is not in house.) Most importantly, Marie says "if the fish is good, the dish is good."

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lucyimhome

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Reviewed: Jun. 28, 2007

Wonderful and extremely simple. I added my own touch by adding salt, pepper, red potatoes and freshly grated parmesan while baking! Potatoes make a great side dish as they absorb the flavor of the fish..try it!

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Kalyani

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Reviewed: May 8, 2007

This was a very quick and easy recipe. Instead of peas I used ruccolo salad which went very nicely. The only thing that wasn't expected was when it was baking, it lost a lot of water so it ended up somewhat dry. Other than that the taste surpassed my expectations.

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Annika

Cooking Level: Beginning

Home Town: Pismo Beach, California, USA

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Reviewed: Feb. 26, 2007

I followed the recipe to the letter and my salmon was just NOT cooked thoroughly. I couldn't eat it. I'm sure that had I had the extra time to reseal and cook for longer it would have been great...but just didn't have that kind of time. Which was disappointing considering the price of salmon.

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Jodi L.

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Reviewed: Jan. 26, 2007

This was a good recipe. It could use some more lemon juice. The flavor was very light, but salmon dishes usually are a bit bland. I used butter instead of oil and string beans instead of peas.

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laura08

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Reviewed: Jan. 17, 2007

This was an excellent recipe it was easy, very tasteful and super simple. I was a little leary of the peas but the recipe came out wonderful and the fish was moist and juicy.

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