Reviewed: Apr. 4, 2010

I wasn't sure if I would love this recipe but decided to try it anyway and boy was I glad! I prefer this recipe over the other two salmon recipes I use all the time. It's so good!!! Try it with the fat free tartar sauce recipe that has 5 stars. That stuff is dang good too!

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Reviewer:

Michelle

Reviewed: Mar. 16, 2010

This was pretty good. Not fantastic, but good. Might try fresh onions next time.

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Reviewer:

veggie newbie

Reviewed: Mar. 13, 2010

Turned out wonderful. It always amazes me how a few simple seasonings make something taste so good. The buttery taste of the salmon was not overpowered by the dill at all. I will definetly make again.

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Reviewer:

Mark_Westhoff

Reviewed: Mar. 3, 2010

I make this often with either salmon or trout, very good.

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Reviewer:

elenaj

Reviewed: Feb. 12, 2010

excellent!!!

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Reviewer:

jaypo

Reviewed: Jan. 3, 2010

Loved it. Salmon turned out perfectly cooked and tasty. Will definitely make again!!

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Reviewer:

rinajen

Reviewed: Dec. 26, 2009

This recipe was very good. I did take the suggestion of others and I added some chopped onion. It was great.

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Reviewer:

borofirefighter

Cooking Level: Intermediate

Home Town: Edinboro, Pennsylvania, USA

Reviewed: Oct. 19, 2009

My boyfriend really enjoyed this recipe but I think next time it would be moister in a foil packet.

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Reviewer:

Miss Jessica

Cooking Level: Expert

Reviewed: Oct. 14, 2009

I have been making this recipe for years... since it appeared in an early AllRecipes book. It's SO easy, fast, and downright delicious! Guests rave... especially the day I whipped it up after canning jam all afternoon. Easy. Only changes I made: (1) always use defrosted fish, (2) used half amt of onion pwd and added same of garlic pwd, (3) melted butter and drizzled over top, (4) baked for 10 min and then checked every 2-5 min after that to see if firm and pretty opaque at thickest parts, (5) removed from oven and covered with foil to steam while finishing rest of dinner prep. LOVE IT, John! Thanks for the keeper.

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Reviewer:

Amy

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Sammamish, Washington, USA

Reviewed: Oct. 2, 2009

This was excellent. Unfortunately my husband would have preferred that the salmon be a bit caramelized on top. I think that I might stick with doing it in the frying pan for this reason.

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