Reviewed: Dec. 26, 2010

I thought it was good ..... just not great. I followed the recipe exactly ....... with a shorter cook time to avoid drying out the salmon. I think there are other, better, recipes on this site for quick and delicious salmon..... and serving with tartar sauce is just wrong. UPDATED REVIEW: Tried it again but this time I used several tips from other reviews and it came out really good (not 5 stars, but very good). The changes were: I put fresh lemon juice on it for about 2 hours before cooking. then I put a coating of mayonnaise, followed by a sprinkling of lemon pepper, dill, cayenne, and sea salt. it baked for 20 minutes at 400 and was very moist and tasty. MUCH BETTER this time.

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3 users found this review helpful

Reviewer:

kaz

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Hot Springs Village, Arkansas, USA

Reviewed: Dec. 25, 2010

My family loved this recipe. Only problem was, I didn't. I don't know why... it just didn't taste very good in my opinion. I'll make it again for them but I'd choose something else.

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4 users found this review helpful

Reviewer:

dmw1018

Reviewed: Dec. 24, 2010

A simple, easy, and fantastic recipe. I serve with lemon slices.

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4 users found this review helpful

Reviewer:

ashumw

Reviewed: Dec. 22, 2010

This is a good recipe. I add alittle lemon juice on top of the salmon.

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4 users found this review helpful

Reviewer:

NANCY

Reviewed: Dec. 21, 2010

Excellent!

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6 users found this review helpful

Reviewer:

kprete

Reviewed: Dec. 21, 2010

I have made made this for years but I add fresh lemon juice and capers to it.

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5 users found this review helpful

Reviewer:

Reviewed: Dec. 21, 2010

Very good. Made for dinner tonight and we all loved it. Followed the recipe with no changes. Will be making again!

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6 users found this review helpful

Reviewer:

peggy

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 21, 2010

I do mine a bit differently. I rub olive oil on a nice platter, rub the excess on the salmon, sprinkle with a bit of sea salt, fresh cracked pepper, and fresh or dried dill weed, then slow bake it in the oven. I use the olive oil for a better fat for dietary reasons.

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11 users found this review helpful

Reviewer:

Jacklyn Wood

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

Living In: Orange, California, USA

Reviewed: Dec. 21, 2010

Tasty... and healthy! :)

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4 users found this review helpful

Reviewer:

GA Peach

Cooking Level: Intermediate

Reviewed: Dec. 21, 2010

This is so great, i made a recipe very close to this one and i'm making it for the last three years. i layer chopped onion below the salmon and drop some oil + lemon juice on top as well. (before spreading the dill)

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10 users found this review helpful