Reviewed: Mar. 11, 2008

Do add the dill to the lemon butter sauce and use fresh garlic if you have it. I put thin slices of lemon on the salmon for a nice look and some extra lemon flavor. It works well to wrap it all in foil to keep in all the sauce. 20 minutes was enough cooking time. Serve with rice to soak up the tasty sauce.

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308 users found this review helpful

Reviewer:

Janet S.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Dec. 6, 2006

I needed a quick and easy recipe and this fit the bill. Used a few tablespoons of olive oil instead of butter, a few teaspoons of lime instead of lemon juice, and fresh pressed garlic instead of the powder. Healthy and delicious.

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201 users found this review helpful

Reviewer:

CHERYLASTRA

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Jan. 3, 2006

Very good recipe. This is one of the recipes that we use for salmon on a regular basis. Definitely follow the advice of another reviewer and add the dill to the butter sauce. It enhances the flavor and looks much better. Thanks for the post.

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138 users found this review helpful

Reviewer:

Momof2

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

Reviewed: Feb. 22, 2008

I agree with mixing the dill in with the butter/lemon juice. I found that the fish comes out much less dry if you wrap the dish in aluminum foil and bake for 20 minutes. Also, you will want to use only half a tablespoon of dill or it's too overpowering.

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68 users found this review helpful

Reviewer:

Bigmama's Granddaughter

Cooking Level: Expert

Home Town: Florence, Alabama, USA

Living In: Asheville, North Carolina, USA

Reviewed: Oct. 16, 2005

It was good, but I would definitelty mix the dill in with the butter sauce itself. Otherwise you just have a thick coating of dill on top of the salmon, which can be off-putting.

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65 users found this review helpful

Reviewer:

Julie

Reviewed: Apr. 30, 2006

My fiance & I liked this but thought that the lemon was a little strong. I would reduce to maybe 4 tbsp. Also, instead of the 1/4 cup butter I used 3 tbsp light margarine + 1 tbsp fat-free sour cream (would recommend this). I also went light on the dill because 1 tbsp seemed like a lot. I would make this recipe again.

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41 users found this review helpful

Reviewer:

EMILY052005

Cooking Level: Intermediate

Home Town: Fayetteville, Georgia, USA

Living In: Athens, Georgia, USA

Reviewed: Jun. 20, 2006

Really worked well, though I used much less butter

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24 users found this review helpful

Reviewer:

Preston_ac

Reviewed: Aug. 27, 2006

This was my first time making fish and it turned out delicious. My boyfriend loves it and askes for it every week. It's very simple and doesn't require a whole lot of ingredients. A must try!!

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23 users found this review helpful

Reviewer:

What's Cookin'?

Reviewed: Jun. 4, 2006

My husband and I really enjoyed this dish. Our 6-year old and 3-year old had a different opinion. I will make it again, but will reduce the lemon juice. Thanks for sharing this.

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21 users found this review helpful