7 Reviews

I am not a fan of fish but am trying to eat it since it's so good for you, and my family. THIS RECIPE IS DELICIOUS!!! It is sure to become a regular on our menu.

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Anna's Mama October 13, 2010

We love this recipe! I probably make it every other week or so. I use fresh dill and is delicious. I've tweaked the cooking a little, I bake it in a dish covered in foil for 10 min, then uncovered for for another 10 min +/-. One of the best things about this recipe is that it "seals" the salmon keeping it incredibly moist.

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Chef Miz January 03, 2008

I love your recipes, Barb. This one was simply outstanding!!! Future-DH ate his whole piece and half of mine. He didn't even use the extra yogurt-dill sauce he usually requests when I make salmon. Baked for 15 minutes at 450 as my oven is a little off. I will definately be making this again.

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Bippie January 29, 2007

I used Frozen Highliner Salmon Fillets (4 per vac pack), the dried dill that came with my spice rack, and Fat Free Kraft Mayo. This turned out AWESOME! Not expensive, quick, and very nice- even the next day. Thanks.

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misseamissea March 02, 2006

This is excellent and easy. I covered the fillet with foil to start and then opened the foil for the last 5 minutes. I had to cook a little longer at a lower heat as I had other things in the oven but I don't think it hurt it at all. I can't wait until tomorrow for the leftovers. By the way, used Ultra low fat mayo! Yum!

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GaylaV April 18, 2005

Thank you, Barb. Very delicious! I used parsley, garlic and Cavenders greek seasoning and it was wonderful... it could have stand to have been cooked a little longer; though not by much. 15 minutes I think is a good time. Thanks!

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Pansori August 26, 2004

Very easy and yet restaurant quality! Wonderful flavor! I used tarragon for the herb of choice and served with freshly sliced lemon wedges for an elegant meal. This I will make again. Next time for company ; )Thanks Barb! -- posted Jul 8, 2004

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Bev July 08, 2004
Herbed Salmon Fillet