The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 10, 2012
This is really good, even cold. I did reduce the oil to 1/4 cup. Served with herb roasted potato wedges. Delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 18, 2012
I didn't have tarragon so I omitted it and instead added a little garlic. It was absolutely delicious except that I put to much salt on it. I would highly suggest putting a very small amount of salt on both sides if any.
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Living In: Amherst, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 19, 2011
Didn't use tarragon, fennel seeds or lemon juice and it still turned out juicy and delicious. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 13, 2011
This is a wonderful way to cook salmon and it still retains it's true flavor. Too much oil for our liking so cut back and substituted crushed garlic for fennel. We like lots of garlic. Whatever, it is excellent and will be used often. Surprised it hasn t been reviewed before now.
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20 users found this review helpful

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Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada

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