276 Reviews of Baked Salmon

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!

From: Marie

On Mar 20, 2007

Let me add my five stars! This is an excellent recipe and very easy to prepare. I didn't even have to wash the baking dish. When it was finished baking, I put it into a hot, buttered skillet and browned it slightly on both sides and it gave it a carmelized topping. This will definitely go into my "do again" file. Thanks so much!

From: Gail11

On Jan 18, 2003

This is an excellent recipe. Fish is not my favorite thing but I loved the salmon prepared this way. I baked the salmon for 30 minutes, then opened the foil package and broiled the fish for a couple of minutes just to give it a little color. Thanks for a great recipe! It will be on our menu on a regular basis.

From: amberinhongkong

On Jan 26, 2003

Absolutely Divine!! However, next time we will use only half the quantity of oil as I found it a bit rich and oily. The taste is beautiful and I think cutting back on the oil will probably enhance that. This will be our dinner party specialty!

From: TrinkDawg

On Dec 17, 2002

Wow, this is an incredible recipe. I thought after making the marinade that the flavor would overpower the fish but I was really wrong. It tasted wonderful, I followed the recipe exactly as it is written except I only had time to marinade for 40 minutes. Did I mention that this was my first time ever to cook fish that wasn't in the form of a stick? I am hooked now, this could not have been easier. I served this with sauteed asparagus and wild rice, garnished with lemon slices. It tasted like a top notch restaurant. Thank you ngibsonn for a fantastic recipe.

From: Tazha

On Aug 3, 2003

Coming from Seattle Salmon is on the menu at least once a week if not more. This is one of the best Salmon recipes I have every made. I highly recomend this recipe to anyone looking for a wonderful way to cook salmon.

From: Kelly Welch

On May 4, 2003

I have now used this recipe about 5 times, and not only on salmon, but on halibut. My husband and I enjoy it so much that we don't cook the fish any other way! It is flavorful, perfectly cooked...just delicious! This last time I used the recipe, I cut down the olive oil from 6T to 3T only because of the fat, and it didn't make any noticeable difference. Each and every time, I have doubled the amount of minced garlic because we love garlic, and I marinate the fish all day rather than just 1 hour. Baking the fish in the foil is great....no mess, and the fish does not overcook. This only takes minutes to prepare and is absolutely delicious!

From: Adrian Major

On Jul 31, 2004

This was the best salmon I ever tasted. It was very easy and turned out perfect. I didn't cook it in a foil pouch; I just covered the dish in foil to bake. I also used only a sprinkle of pepper, four leaves of fresh basil (chopped) and some fresh parsley.

From: irayd8u

On Nov 9, 2004

This was very easy to prepare & had a wonderful flavor! I marinaded the salmon 4 hours & instead of adding lemon juice, I used sliced lemons when I baked it! Thanks for the recipe!