Very good.. All the combinations of spices and herbs worked well. I will use about 1/2 the salt next time. Also only cooked for 30 minutes then let sit for about 5-10 minutes (in foil sealed pan) and the fish was PERFECTLY done! thanks so much for posting.
This was delicious - and so easy! My fillets were 8 oz. each, so they were a little thick and the flavor didn't seem to get to the center of the fish. I uncovered the foil for the last 10-15 min. of cooking time and broiled it, as another reviewer suggested, and it gave it a nice golden crustiness. My husband (who usually does not like fish) said that other than missing a little of the delicious marinade in the middle it was very good and restaurant quality! Even my two year old made a comment when she saw how pretty it was on the plate - she said "Whoah momma what you make that for?" This will definitely be made again and again at our home - thank you for a wonderful recipe!
I have made this recipe 3 times and it has been awesome every time. I had more servings so doubled everything except the olive oil. I didn't have fresh parsley so used dried and it was fine. I will be trying this recipe with other kinds of fish!
Made this the other day with potato wedges. Came out much better than I had expected (I had been a little hesitant when I mixed up the marinade.) It seemed to have a lot of spices left on the salmon when it was done cooking so I just took some off the top and it tasted wonderful. I normally use a seafood rub or lemon pepper with butter on my salmon but this is defiantly a nice alternative. Thanks!
Hoody hoo! We're NOT fish people. And I'm not comfortable cooking fish even tho I'm 50 and grew up on the water. This... wow! I used 3 frozen fillets from a bag I got at WalMart. Thawed them as instructed in a bowl of warm water while I mixed up the marinade. Cooked covered in a Corningware baking dish. Super, super easy and SUPERB!!!
We loved, loved, loved this! I used less olive oil and substituted Trader Joe's 21 Seasoning (good stuff) for the basil, parsley, pepper. I also ran out of lemon juice but lime juice worked just as well. Baked at 400 degrees for about 28-30 min since needed to coincide with wild rice cooking. Tossed in some sliced summer squash with the salmon which came out a little too done, but meant I didn't have to wash another dish. :) Enjoy this one! It's a keeper!
I absolutely loved this recipe! This was my first time cooking salmon and my husband and my 1 year old ate everything. I almost didn't even get to taste it! I did marinate the salmon for almost 3 hours and that was way too long so next time I will be following the recipe to the T and only marinating for 1 hour.....definately a keeper!
This is my husbands favorite salmon recipe that I've made. Thanks.
Thanks for a fabulous recipe! Second only to slathering it with pesto in my son's honest opinion. I made it exactly as directed except for my usually doubling of anything garlic. Definitely a keeper and will use often in between times when my poor basil plants are depleted.