Reviewed: May 7, 2008

So simple and so delicious! I took the advice of another poster and baked it all in a foil bag and it turned out perfectly. Very moist with even flavors throughout the fillets.

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2 users found this review helpful

Reviewer:

SAHARA74

Cooking Level: Expert

Home Town: Dearborn, Michigan, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: May 7, 2008

Very moist & flavorful. I made as stated, but wrapped everything in a foil packet as another reviewer had suggested. Cooking time took about 20 minutes longer, but my salmon was not quite thawed yet so it might have affected cooking time. Will make again!

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Reviewer:

In My LIfe

Cooking Level: Beginning

Reviewed: May 6, 2008

Excellent recipe! I marinated the salmon in a little olive oil, lemon juice, garlic and rosemary before doing the rest, and it turned out great!

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6 users found this review helpful

Reviewer:

eayers

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Santa Barbara, California, USA

Reviewed: Apr. 29, 2008

I've made this recipe time after time. This ALWAYS turns out perfect! It's simple, fast and tasty! Highly recommended. I'm adding this to my original review because after making this recipe a couple of dozen times, I realize I much prefer to put the rosemary down first, then lemon, then fish, then lemon, then rosemary. I like the flavor better, and it helps to keep the fish from drying out. Also, our fillets come with the skin on one side at the grocery store. I don't bother taking the skin off. It does not detract from the flavor.

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Reviewer:

Skitzoid Lady

Cooking Level: Expert

Reviewed: Mar. 29, 2008

This was a very simple, but tasty, meal. I made very few changes to this. I added some lemon juice over the salmon before seasoning with both salt and black pepper. Other than that I made this exactly as it was written. I will definitely be adding this into my regular recipe rotation!!

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5 users found this review helpful

Reviewer:

Marybeth

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Pembroke, Massachusetts, USA

Reviewed: Mar. 26, 2008

Simple and great recipe as is. Want to improve the flavor throughout the fish? Either make a parchment or tinfoil bag to seal everything up in. The juices steam through the fish continuously, keeping it more tender and letting the flavors soak through.

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350 users found this review helpful

Reviewer:

THELIGHT

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Mar. 22, 2008

Super yummy! I will cook the salmon a little less time when I make this again because it was a bit overdone, but otherwise it was perfect.

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2 users found this review helpful

Reviewer:

BeccaBee

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Mar. 20, 2008

Fantastic. I expected it to be a bit bland, given how few ingredients/spices are used, but wow, it was far from it. I prepared and baked exactly as directed, and it was delicious. Incredibly quick and easy to make. A real winner.

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1 user found this review helpful

Reviewer:

Northstar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 4, 2008

delicious and easy! even my husband managed putting the dish in the oven and get it out in time for dinner! definitely a keeper. Thanks for sharing

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Reviewer:

meurtelken

Cooking Level: Expert

Reviewed: Feb. 26, 2008

Make sure you coat the salmon evenly with lemon and rosemary. Otherwise the taste of the salmon will range widely from one part of the salmon cut to another. Parts topped with lemon slices were a little too lemony/sour while the parts that weren't had a very strong fish taste...

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34 users found this review helpful