Reviewed: Jun. 15, 2009

I'm not a Salmon person, although this recipe takes the fish taste out of the flavor. Quite good.

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Reviewed: Jun. 13, 2009

Every now and then I try a different recipe for salmon, but this is the one I keep coming back to. I use olive oil instead of butter. The combination of the flavors work perfectly with the salmon. Thanks, Rebecca!

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MommaKass

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Reviewed: Jun. 13, 2009

Wow. Great fish recipe.

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onesittingbill

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Reviewed: Jun. 10, 2009

very good, I did not have lemon juice so I improvised and squeezed the juice from a decent size orange, did not have the same issues others had with the dill, It was the best Salmon I have ever made, very moist and the flavor was very good, dont know if Ill even try it with the lemon since the orange worked out beyond my expectations

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Jacobs dad

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Victorville, California, USA

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Reviewed: Jun. 5, 2009

I thought the recipe was good, and turned out fine. But I prefer the ginger salmon recipe I tried last time so much better.

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Mrs.M

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Reviewed: May 29, 2009

The recipe is fine. I think that I just don't really like dill or lemon with main dishes very much. My hubby liked it and thought it was good. So, if you like lemon & dill, you'll probably like it.

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: May 27, 2009

It was so wonderful to find a simple recipe that my children loved!!! We had to stop one of them from eating it all! I used 1/2 Tbsp of dill added to the butter/lemon mixture and it was perfect! Thank you Rebecca! I will make this again!

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Melissa

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Reviewed: May 11, 2009

I will probably make this again, but only when I'm really in the mood for dill as that flavor is definitely strong.

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camasjean

Cooking Level: Intermediate

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Reviewed: May 11, 2009

We used this recipe to grill salmon and it was great!

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jalcantar

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Reviewed: May 7, 2009

Good, nothing outstanding. Good basic recipe. Will make again

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Moe

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Reviewed: May 5, 2009

This was really good and easy. Mixed the dill in with everything and tasted great. Even my 2 year old ate it without complaint!

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lb77

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Reviewed: Apr. 27, 2009

I cooked the salmon for the suggested 25 minutes, but next time I will cook it for 20 minutes and broil it for five more or maybe even cook it at a higher temp. I definitely prefer salmon with a crispy exterior instead of mushy! I think from now on I will always add lemon pepper and salmon seasoning for extra flavor. Maybe even garlic salt too...I'm a little surprised that a recipe with so much butter and lemon juice didn't have very much flavor. I'll experiment with it and post what I come up with soon!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

This was delicious. For anyone who likes a little crust on their fish, I added some bread crumbs and mixed them with parsley and garlic powder during preparation to create a light crust over the salmon fillets. Then I poured the butter sauce on top as normal. It turned out so flavorful and really filled up the room with a great smell as well.

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annie from chicago

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Reviewed: Apr. 20, 2009

We really didn't like this. It wasn't a waste of ingredients but we won't be making it again. To much butter, really to much dill. The flavors are a good idea but you can have to much of a good thing. I think if we would ever try it again we would put a pat of butter on each fillet, a slice of lemon and a sprig of fresh dill and steam it in a pouch.

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Skuba

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

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Reviewed: Apr. 14, 2009

Making this for the second time the recipe fared much better than the first! I reduced the lemon by half and added a bit of sea salt directly to the lemon/butter/dill sauce. My daughter is not a fan of dill at all, so I separated a quarter portion of the salmon and cooked sans the dill in another foil.

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pdxbella

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 14, 2009

I did not care for this.

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Mel

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Reviewed: Apr. 9, 2009

My family (not a seafood eating one) loved this....I prepared it in a frying pan flipping it once. I cooked it covered to retain the moisture and then at the end, removed the lid and let it blacken slightly. They loved the 'blackened' seasoning with the salmon!!!! Thanks for the recipe!!! (I also reduced the buttered and increased the lemon juice...to be healthier and use my lemons...I live in AZ with many, many citrus trees)

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KATTORREZ

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Reviewed: Mar. 29, 2009

This is the best salmon recipe my family has ever tasted! I wouldn't change a thing.

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plainoldcat

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Reviewed: Mar. 27, 2009

Excellent. Made this for dinner last night, cook time was perfect, it was tender and flaky (I normally overcook Salmon), I will be using this recipe from now on. Served it with Pan-Fried Asparagus from this site, wonderful dinner.

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