This is a great recipe. Of course it depends on a few things like your thickness of salmon and your oven. For me, I've made this twice and it was noticeably better with thicker filets - because my oven runs hot I could have easily cooked it for 2-3 minutes less than I did (which was only 18 minutes) when I had thinner filets.
Also, I prefer to use some softened butter and mix in the dill, garlic, and pepper (no extra salt since I had salted butter) and then smear it over the filets, place lemon slices on top and bake wrapped in foil. I've made salmon a few other ways and this is almost foolproof! My fiance and I love it so much! It is better with fresh garlic than the squeeze-bottle pre-chopped kind (no surprise, but it is more noticeable here than with other recipes). And it's actually pretty cheap for cooking salmon, which I appreciate too.
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This is a great recipe. Of course it depends on a few things like your thickness of salmon and...