6 Reviews

Not a big fan of Salmon. Went to FL for a wedding only to find out we were having salmon, pulled up food.com and thought OK, Made it for 8 and they were asking for more....THIS IS GREAT! I did add some cajun seasoning to give it a little bite and making it again tonight for hubby who loves salmon. I am going to try it with trout this spring on the grill..so easy and tasty.

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bsn48623 December 10, 2011

I did a quicker version.

I used frozen Pacific Salmon fillets that were longer and thinner. So even though they were each about 5 oz., it only took about 15 minutes to cook. Then I turned the heat up to 415 degrees for a few minutes, which gave an extra crisp bottom on the fillets.

I also used three teaspoons of granulated garlic instead of the fresh garlic. It was mostly because I wanted to use what I already had in the house.

Then I threw in a splash of red wine to color the marinade.

It turned out awesome, and it was very quick & tasty.

Oh! I also used a cookie sheet instead of tin foil. Save the environment and all that.

-Gali

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galihaverty October 08, 2010

Made this Easter weekend and everyone agreed it was absolutely wonderful. We love salmon and we loved this recipe. It's been filed in 'our favorites' cookbook and it will see plenty of reruns. Thank you for sharing this great tasting salmon recipe.

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Gerry April 28, 2006

Great recipe! I was out of aluminum foil, so I baked these right in the pan. Turned out great! In the future, the only change I would make is to reduce the salt a little--but that is just my taste. A great easy recipe that made tasty, moist salmon!

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jmelyn December 13, 2003

Terrific....wonderful....tasty. We loved it and clean up is a cinch.

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Darlene10 November 30, 2003

I made this for dinner and the family loved it. They have asked that I cook our salmon this way more often. Thanks Marcie for making me look good. Bella

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Bella chef November 11, 2003
Baked Salmon