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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10 users found this review helpful

Reviewer:

HrCreuzi

Reviewed: May 27, 2006

This such an easy way to cook salmon you cant go wrong.

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29 users found this review helpful

Reviewer:

Christina G

Living In: Mount Pritchard, New South Wales, Australia

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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19 users found this review helpful

Reviewer:

ro622

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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3 users found this review helpful

Reviewer:

Kalyani

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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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187 users found this review helpful

Reviewer:

lucyimhome

Reviewed: Aug. 15, 2007

Excellent.

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7 users found this review helpful

Reviewer:

DMJORDAN

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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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48 users found this review helpful

Reviewer:

jolynh87

Cooking Level: Intermediate

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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11 users found this review helpful

Reviewer:

ptulip

Reviewed: Oct. 31, 2010

Don't laugh - I'm a horrible cook who decided to learn how. This recipe was fantastic!! Finally after 40 years, it went right. Husband (who does not like garlic) and I (who doesn't care for salmon) both agreed this was the best thing served on our table in a long time! Thanks for sharing!

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25 users found this review helpful

Reviewer:

jmjjacobs

Reviewed: Dec. 8, 2010

I used butter instead of oil, added a bit more lemon juice and used fresh asparagus spears instead of peas. This recipe is an easy, no muss, no fuss meal after a 12 hour work day!

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21 users found this review helpful