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This recipe was super easy and very good. Like many others, I'll for sure cut down on the EVOO next time. I used the recipe amounts on 4 large pieces of salmon and it was still too much oil for my liking. It had good taste, but think I'll tweak the recipe next time for us.
It turned out good. But isn't 6 tablespoons of oil more than necessary? Next time, I will half it.
This recipe is awesome.My DH absolutely loved it and I have to say My favorite so far.I followed the recipe exactly.
Perfection! And I am going to try tossing the hot marinade with pasta next time as suggested by Nadacook. I have a feeling I will never cook salmon another way again. It makes me want to host a dinner party :-) Thank you ngibsonn!
I think i might of put too much pepper on mine, will try again and cut back on the pepper.
I had good success with this. I followed the recipe very strictly except that I added 2 tablespoons of white cooking wine. I served it with brussel sprouts and a baked potato. Yum!
This recipe even saved salmon that was on the verge of going bad! Like some of the other commenters, I halved the oil and it came out great.
Review #354. Hardly necessary, is it? I hated to see that delicious cooking marinade go to waste, so I poured it over a few ounces of cooked linguine, tossed it to coat the pasta, then put the salmon on top. Next time, I'll include some grilled zucchini. Husband is only mildly enthused about salmon or pasta, but he's in the kitchen right now, eating the leftovers that would have been tomorrow's lunch. This recipe is one of those special, perfect combinations that is exactly right and tastes like something much more involved. Thanks, ngibsonn. This one is a winner.
Easy and delicious!
Great recipe! So easy, and with things that I keep in the house (besides the parsley, for which I substituted dried). My 3 year old son and 8 year old daughters all ate their portions and then started begging for mine. Dh and I both really enjoyed it as well and will definitely make our salmon this way again.
As another reviewer said, I skipped the step of placing the fillets into their own foil packets. I placed the fish (skin down) in the baking dish and poured the marinade over top, then flipped the fish flesh side down in the marinade, covered the dish with plastic wrap and placed in the fridge. It was going to have to stay in the fridge for more than an hour, so after an hour I flipped the fish to skin side down and when I was ready to put it in the oven I used a baster to squirt the marinade over the tops of the fillets and covered the dish with tinfoil and baked it for 30 minutes. It. Was. Perfect!