Baked Salmon

From: Chef Jules #4

On Jul 1, 2009

We changed this one up a bit and added cilantro in place of basil. It was incredible! Will make it again. Thanks!

From: MSU_Girl

On Jul 1, 2009

Excellent recipe. Used 3 teaspoons of chopped fresh basil instead of the dried. We'll definitely be making this again.

From: Ann Marie F

On Oct 1, 2002

I made this twice. The first time I followed the recipe exactly. It was highly wonderful. The taste and texture were perfect. The lemon and garlic were in perfect balance, neither overpowering. The olive oil did not make it oily in the least. OK I did add a tad more fresh parsley than called for because I like it, and I get it free from my garden. I didn't bother with aluminum foil, just baked it in the same pyrex glass dish in which I marinaded it, tossing a sheet of foil over the top while it baked. A friend who shared it with me said it was the most flavorful salmon ever. I agree. I'm not an intuitive cook. In fact I'm a terrible cook. I can wreck delivered pizza. On the rare occasion I make something edible, good even, it has to be an easy recipe, and a good recipe. This recipe was not only easy, it was REAL easy. And it was not only good, it was REAL good. The second time I made it I was overconfident and careless. I accidentally poured in too much olive oil, guessed at the measurements of other ingredients instead of measuring, used dried parsley in probably the wrong amount (it was raining. I didn't want to go outside to get fresh parsley), forgot the garlic until I was almost ready to cook it. My worst misake probably was marinading it too long - almost 4 hours. Even with these mistakes it wasn't too bad, kind of oily from too much olive oill, and kind of soft from the long marinade. So learn from my mistakes and do it right. It's worth it. Good cooks suggest ways to improve a recipe. I suggested ways to make it worse. Measure once, cut twice. Wait... This is my first review. I'll get the hang of it.

From: stacylu

On Mar 12, 2004

This is great for when it's too cold outside to fire up the grill. I make this a bunch and it's evolved slightly. The first time I made it, the only thing I changed was to marinate the salmon in the foil packets to begin with, they came out wonderful and very flavorful. Now, I marinate in the foil, don't use any oil at all except to spritz the foil with to make it non-stick, and use slices of lemon instead of juice set on top. I put the packets together in the morning, let them sit all day and then bake and they taste WONDERFUL. I usually serve with asparagus, yellow squash, and salad for a great and relatively healthy meal! Thanks!