this was phenomenal. I made this for my husband (who is a salmon FREAK) and he said it was the best he had eaten in a long time. I served it with garlic couscous, and roasted asparagus with fresh garlic and a few squeezes of lemon. Definitely use less lemon juice in the recipe, and add the dill to the lemon, butter, and garlic sauce before you poor on the salmon. Some people wrote in their reviews that 20 minutes was enough, it wasn't for me, I had a really thick cut so PLEASE don't commit yourself to a cooking time, you really just have to keep checking it. Salmon should be cooked until you can flake it apart with a fork....if you under cook salmon it is off putting, but if you over cook it, you've basically ruined your dish, and a nice piece of fish. thanks for the recipe! I will use this often :)

Reviewed On: Jun. 23, 2011

LOVE, LOVE, LOVED this!! I added more than just a pinch of cayenne to give it more heat, and will probably add even more next time I make this.....but I can't believe how easy and good this was. This is truly a restaurant quality recipe.

Reviewed On: May 6, 2011

this is definitely your basic fresh pico de gallo recipe. Saying that, I loved it! I added an extra jalapeño to give it even more heat, and I used my food processor to get a smooth/chunky texture. I do think this makes more than just 4 servings though....I have tons leftover (not that I'm complaining!)

Reviewed On: May 6, 2011