I was looking for a recipe for salmon with less sodium than our usual soy sauce-based marinade. I found this one and we all loved it!! This is the only salmon recipe that my husband really likes that does not contain soy sauce. I will be making this over and over!!!
I made this for dinner tonight after forgetting to pick up a fresh herb for the baked salmon dish I had intended to make. I halved the ingredients, using lemon and not vinegar. Cooking time was spot on, though less time in the oven would have been fine, too. Very easy to make, and very good flavour!
This was very nice. I was looking for a change from our usual baked salmon recipe and this fit the need for speed and economy of scale. I had a 2 1/2 lb fillet. I doubled the sauce recipe, then proceeded as directed, except that I roasted at 375 degrees on convection mode for 18 minutes. I prefer to roast large fillets and serve the 2 of us right from the oven then I cut the remainder and freeze in serving portions, each in it's own sandwich bag and then bag the lot in a gallon freezer bag. That way I have a couple of quick entrees "in the wings". Thank you very much for posting this recipe.
Oh my, this was delicious! The flavours were great together and I didn't bother adding salt and pepper. I used half fat mayo and chose to use the vinegar. My husband isn't a huge salmon fan and he really enjoyed this. Made for Pick A Chef 2011 for my adopted chef GalicioBocharit! Thanks! :)
This is a great recipe! My whole family loved it. The flavours all blended beautifully and tasted delicious. It smelled wonderful as it baked. Thanks so much for the recipe, it's a keeper!
I scaled this down for one fillet and enjoyed the flavors. Served with Asian salad and some mac and cheese. Thanks!