Reviewed: Mar. 12, 2013

I am personally not a fish fan, but this recipe was amazing! I did remove the skin, but it was amazing and a huge hit with my family!

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GingerSnap1029

Reviewed: Mar. 11, 2013

This salmon is excellent and I will make it at least once a month. My only issue is that it was emailed to me (from All Recipes) as 1 of 5 "no fuss dinners" and then I saw that the total time from start to finish was 2 hours. When you get home from work at 6:00 pm, 2 hours later is late to feed your family (adding 1/2 hour more because I am not going to start cooking the second I walk in the door). There are plenty of fresh fish recipes that don't take this long. I would certainly do this on a Saturday or Sunday. This is not a slight against the author but perhaps All Recipes needs to realize that "no fuss" is certainly under 2 hours (Monday to Friday)

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Anissa

Cooking Level: Beginning

Home Town: Guelph, Ontario, Canada

Reviewed: Mar. 10, 2013

I have never cooked salmon before. I have always been afraid of cooking fish. This was amazing and so easy! Even my 2 year old loved it!

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Ashley

Reviewed: Mar. 7, 2013

Attractive and good recipe- pan drippings from marinade taste good over brown rice.

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Marilyn

Reviewed: Mar. 7, 2013

Excellent, thanks for posting it. According to the other reviews, I half the oil,the salt and the pepper and it was perfect for me. Also I marinated them overnight for lunch and browned the filets 30 second each side to give them a nice color. Then put them on the baking dish covering it with foil and they were ready and juicy in 10 minutes. Great recipe.

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19840322

Reviewed: Mar. 7, 2013

Absolutely loved this recipe and it was very easy to make, especially for a "novice" cook. I made the following changes and it really turned out well! I ended marinating the entire salmon fillet (1.18 lbs) instead of individual 6 oz fillets, for 15 minutes instead of an 1 hr because I was short on time. I followed the ingredients to a tee, with the exception of using dried parsley instead of fresh parsley. I also topped the fillet with fresh onions, while marinating in the refrigerator. I covered the entire fillet and cooked it for about 40 minutes. I also added 1 tablespoon of butter on top of the fillet the last 10 minutes of cooking it...and Voilà! It was nothing but pure goodness! My husband loved it as well...and he is an avid cook!

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davidnyc

Reviewed: Mar. 6, 2013

This recipe was amazing! I've never made salmon that turned out so beautifully! A big bonus was that it was ready in the exact time the recipe said which so many recipes aren't. I left out the lemon juice (personal preference, as it wouldn't have gone with the sauce we had the salmon with) as well as the parsley. I see endless possibilities as far as spices and herbs with this. Thanks so much for an awesome way to cook salmon!!!

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ashleyschrantz

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Reviewed: Mar. 5, 2013

The flavor was awesome! Will make over and over again!

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heartandhand64

Reviewed: Mar. 4, 2013

This is SO delicious and easy! I follow this recipe exactly with the exception of using 1 tsp dried parsley instead of fresh.

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suzyk

Cooking Level: Intermediate

Reviewed: Feb. 27, 2013

I have made this recipe a few times now and it's still my go-to for making salmon. It appears I never have lemon juice, so I never add it and I don't get fresh parsley, just use the dried. Very good flavor and it's delicious. Thank you for this recipe!

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