Reviewed: Sep. 19, 2009

This is my first time cooking with rosemary. I didnt care too much for the flavor. Will try again without it. As stated, this recipe was just okay for me!

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Mrs. Parker

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Mannheim, Baden-Württemberg, Germany

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Reviewed: Sep. 7, 2009

OMG It was divine!!!!!!!!!! I added 2 small mushrroms with the onion and pan fried my salmon and added a splash of white wine to the sauce but other than that it was perfect!!!!!!!!!! YUMMO THANKS

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baby-dragon

Cooking Level: Expert

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Reviewed: Mar. 7, 2009

I'm not sure the parchment paper was worth all the trouble it gave me... Next time I'm using foil. The taste was good, though. I think the sauce needed salt, and mine was a bit too thin, but again, it tasted pretty good.

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Myra L.

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

Living In: Westfield, Indiana, USA

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Reviewed: Jul. 20, 2008

I made this and was impressed with it. It was easy and tasted very good. No bad after taste lingering on your palate. The rosemary and thyme just dance around your mouth. I would recommend that you try this. What do you got to loose?

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TERRI13

Cooking Level: Expert

Home Town: Running Springs, California, USA

Living In: Sparks, Nevada, USA

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Reviewed: Aug. 13, 2007

loved it, also tried different kind of fish (tilapia, white, cod) all of them came out great. for sauce I used 2 cup milk + addded 1 Tbs flour, salt, pepper, zaffron, and mushroom. served with broccoli and mashed potato.

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Anoosheh

Cooking Level: Expert

Living In: Lansing, Michigan, USA

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Reviewed: Jan. 16, 2007

I only used this recipe for the sauce... I added some white cooking wine and old bay garlic and herb seasoning and thought it turned out rather well. Delicate flavor that complimented the salmon. Will make again.

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nicole

Cooking Level: Intermediate

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Reviewed: May 18, 2006

This recipe was fairly good. I was expecting more depth to the flavor. I definitely enjoyed trying something new and this was a method of preparing salmon I had not tried before. The only changes I made was to add a bit more onion and garlic. I may or may not make this recipe again.

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DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 15, 2006

Too bland. Was missing something.

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Jessica

Cooking Level: Expert

Home Town: Ridgecrest, California, USA

Living In: Grants Pass, Oregon, USA

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Reviewed: Jan. 18, 2006

This is a wonderful cream sauce that compliments the salmon very well. Even my 3 boys ate it and they don't usually like salmon.

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HEATHER

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Reviewed: Dec. 27, 2005

Oh my goodness what can I say! I made this recipe,(without the mint) and let me tell you. It tasted like something strait from a fine restaurant. Delicious! I will definately make it again!

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raychic

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Reviewed: Dec. 26, 2005

Very nice flavor and I used talapia fillets instead of salmon. My one complaint was that after 25 min the butter wasn't even melted and I had the water on a low boil the entire time. So, popped it in the micro for 4 min on hi and it was done and flaky!!!

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DECAR48

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Reviewed: Dec. 23, 2005

The sauce and herbs sound like a great combonation, but the cooking technique is a mystery. How do you put a long package of parchament wrapped salmon in a double boiler. Can you bake this on a cookie sheet?

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ROGERBERRY

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Reviewed: Oct. 8, 2005

I loved this! The sauce comes out great, and is just a wonderful addition to an already favorite salmon.

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JENNIEOSBORNE

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Reviewed: Jan. 5, 2005

This was wonderful! I used a hand blender right in the pan for the sauce and added a dab more garlic. I also used foil as an outer wrapping on the packets. The salmon was tender, moist, full of flavour and smelled incredible cooking. Looks sophisicated and impressive, but it was so easy to cook.

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MIDNIGHTMUSE

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Stanton, North Dakota, USA

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Reviewed: May 3, 2004

This was very good. I did use more garlic and onion than the recipe called for and it did wonders for the flavor of the dish. This has wonderful stage presence. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Aug. 2, 2003

I used tin foil instead of parchment paper and lemon juice instead of lemon, since that is all I had. I used my spagetti pot (since it doesn't get much used when I am off the carbs) and used it like a steamer. The salmon was very tender and moist. All the herbs I used were dried. I thought it was very good, but next time I might consider adding some wine or something to the sauce, seems like it needs a little more flavor. I would say that I used more garlic and onion than was called for and just seemed a bit bland for my taste, but I would make this again

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KAREN35

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Reviewed: Mar. 5, 2003

verry good

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RICHARD LABONTE

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Reviewed: Dec. 3, 2000

This is my family's favorite dish! It is always requested for company and other special occasions. It is easy and fast, and great served with Fresh Steamed Broccoli and Wild Rice!

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wildchild

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Salmon in Creamy Silk Sauce

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