Reviewed: Aug. 5, 2008

This was wonderful! I'm not too experienced with baking fish but this came out great and smelled wonderful while baking. I added a little more butter to the fish after it was cooked but aside from that, it'll be one of our family favorites!

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GREENAYED

Living In: Scottsville, Kentucky, USA

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Reviewed: Jul. 31, 2008

I really liked this recipe. The only thing I did different was I added onion on the top of the salmon for a little extra zip. I might add a little more dill only because I really love it on salmon. My husband really enjoyed it and when I cook salmon again I will use this recipe.

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Tracy M

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 31, 2008

The combination of dill and lemon complement the delicate flavor of the salmon. Instead of using butter, I substited light olive oil, along with the lemon juice to baste the salmon. I grilled my salmon on a sheet of foil, and lightly sprinkled with the sea salt, freshly ground pepper, and dill. Five minutes on each side yields a moist, yet well-done tender filet. Delicious!

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Natalie

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Reviewed: Jul. 31, 2008

Very good and easy to make. Light meal for a summer evening!

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ELYNED

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Paris, Île-De-France, France

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Reviewed: Jul. 29, 2008

This recipe was fantastic! I made it for company and not only was it super easy, everybody loved it! A few pointers: Add the lemon juice either at room temperature or while the butter is still over the heat. This way the butter doesn't harden on you like mine (I stored my lemons in the fridge). I used about 1/2 T dill, I didn't want it to be overpowering. I also used wild salmon with the skin on one side, it was fantastic. A lovely color, plus the skin flakes right off and keeps the bottom of the fish perfectly moist and tender. I will DEFINITELY make this over and over!

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althee921

Cooking Level: Intermediate

Home Town: Merrimack, New Hampshire, USA

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Reviewed: Jul. 27, 2008

Just like the others - I was not disappointed with this easy, delicious recipe -- it lends itself to other spices on hand and is hard to mess up! Bravo!

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cookie22

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Seneca, Pennsylvania, USA

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Reviewed: Jul. 20, 2008

I use this recipe at least once a month. It's SO simple and tastes good.

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Nire3J

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Reviewed: Jul. 12, 2008

Great! This is light and lets the flavour of the salmon through! It doesnt need to blow your head off to be a tasty recipe and as far as Im conderned, this is the perfect way to cook salmon!

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royalewcheese

Living In: Perth, Western Australia, Australia

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Reviewed: Jul. 1, 2008

Even the boyfriend liked it! We substituted thyme for the dill because we didn't have any and it turned out great! Will definitely make this again.

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omigodshoes

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Reviewed: Jun. 29, 2008

Simple, fast, tastes great - perfect for salmon you just pick up on the way home and want to get on the table fast with good sides.

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ctmom

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Voluntown, Connecticut, USA

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Reviewed: Jun. 28, 2008

YUM!! I bought some nice Salmon Filets and wasn't too sure what to do with them. I used your recipe only I put it on the gril for about 15 minutes instead of baking because it was too hot to have the oven going.

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~jz~

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2008

very good!!

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murfdd

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Reviewed: Jun. 24, 2008

best salmon I've ever made.

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tracyb

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Reviewed: Jun. 23, 2008

This is really nice, delicate flavors, and the fish was tender and juicy. I'll make this often.

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Annie447

Cooking Level: Expert

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Reviewed: Jun. 21, 2008

very good and easy. I served with french bread and the sauce was excellent for dipping the bread into.

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3hungryboys

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Jun. 19, 2008

I used olive oil instead of butter. I also added some lemon pepper seasoning. I wrapped each salmon in a foil packet (with the olive oil/lemon juice mixture) and grilled for about 5 minutes. I unwrapped the foil to make a hole at the top and grilled for about 10 more minutes. Awesome!

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BHSCHULZ

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Reviewed: Jun. 18, 2008

Wonderful and easy recipe, as promised. I did mix the dill in with the butter sauce and cut the lemon juice down to about 3 Tbsp. The sauce was excellent over jasmine rice. Also served with broccoli. Thanks for this tasty little recipe, Michele.

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Jun. 16, 2008

I really liked this. Pretty simple. I took the advice of others and added the dill to the butter. Came out lovely.

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Layla

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Reviewed: Jun. 15, 2008

I loved this recipe, and so did my BF, which says alot because he is pretty picky. I took the advice of other reviewers and mixed the dill in with the butter sauce before putting it on the salmon, and also baked it for 25 minutes. The lemony-dill flavor really added something to the fish, and it looked really good for being so easy! I might even fix this for family get-togethers!

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jlharmON

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Reviewed: Jun. 13, 2008

Nice, simple recipe! I did this on the grill, but being the experience salmon eater I am, I know this would be just as lovely baked, and with the butter as opposed to the olive oil I drizzled it with. I topped the salmon with a few lemon slices and the seasonings, wrapped and grilled for maybe 10 minutes - wasn't quite done so I opened the pouch, closed the lid on the grill and cooked another 5 minutes. Perfect! Ate leftovers cold on a salad the next day. Only other change was to use fresh minced garlic instead of powder. Thanks for sharing!

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