Reviewed: Nov. 13, 2008

Excellent. I followed this exactly & it was delicious & easy.

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delg23

	Cooking Level: Beginning Living In: Arlington, Virginia, USA
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Reviewed: Nov. 11, 2008

I thought this had a great flavor. The fish I used wasnt fresh, since I live in a landlocked place, so it was a bit fishier than IM use to. I soaked it in milk to get some of the fishy taste out and it did help. The dill and lemon went perfect together and I made homemade tarter sauce to go with it. Wonderful and will make agian!

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Aladyinredpolish

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: Pecs, Baranya, Hungary
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Reviewed: Nov. 5, 2008

I used salmon steaks with this recipe. I substituted the garlic powder for about 4 cloves of chopped up garlic, used only 4 tablespoons of real lemon juice, used less dill, covered it with thin slices of lemon, and then covered the pan with aluminum foil. I let this cool for about 20 to 25 mts then removed the cover and broiled it for about 5 mts. Everyone (husband, and even the kids) loved this one. I think this may be my favorite recipe from this sight!!!

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Liana


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Reviewed: Nov. 4, 2008

This is such a delicious recipe for salmon. The dill may not look very appetising, but it is really great. Garlic powder is unnecessary, though. I love it (:

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toastme8


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Reviewed: Oct. 30, 2008

This was excellent! I used fresh garlic instead of powder and used less butter and added olive oil. Served with steamed green beans and mashed potatoes.

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Fit & Healthy Mom

	Cooking Level: Intermediate Home Town: Florianopolis, Santa Catarina, Brazil Living In: Boynton Beach, Florida, USA
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Reviewed: Oct. 27, 2008

Delicious! It could use a bit more lemon, but it was moist and yummy.

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Sara M.

	Cooking Level: Intermediate
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Reviewed: Oct. 26, 2008

So yummy, my family loved this dish. will cook again.

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Cooker Lady


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Reviewed: Oct. 22, 2008

Quick, simple to prepare. Would suggest cutting down time alotted by recipe. Did so the first time I made it, fish was done and there was sauce to use. (Added mushroom slices the last 10"... delicious. When I made the dish again & used the full amount of time suggested, the fish was dry and the sauce completely gone.

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Carol G


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Reviewed: Oct. 21, 2008

I sprinkled on a few too much dill weed, but that didn't ruin it. Very tasty and easy.

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LOSTDUTCHMAN


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Reviewed: Oct. 18, 2008

I skipped the garlic and reduced dill to 3 tbs, this was delicious!

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The First Ladies

	Cooking Level: Intermediate Home Town: Mount Pleasant, Michigan, USA Living In: Livonia, Michigan, USA
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Reviewed: Oct. 15, 2008

As lemon and dill are favorites of mine, I tried this recipe twice. Both times I thought there was too much of both. It just tasted bland and too buttery. Sorry!

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nadia1111


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Reviewed: Oct. 12, 2008

This has become my regular salmon recipe. Very tasty. I prefer to mix the lemon, butter, and seasonings together and then pour them over the salmon to avoid having all the dill caked on top of the salmon. I find this distributes the flavors much better.

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rebeccal

	Cooking Level: Intermediate Home Town: Albuquerque, New Mexico, USA
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Reviewed: Oct. 6, 2008

This was a huge hit with my husband and he's not a big fan of baked fish... The dill was a bit much, we plan on using less next time, but it was a lovely presentation with some white rice (which I made into cereal for our toddler who doesn't eat fish). It is really easy to make; it came out perfectly and I've never cooked fish before. We plan on using the lemon/butter/dill as a marinade for grilling too. It's really that good.

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Jo Walter

	Cooking Level: Expert Home Town: Bradenton, Florida, USA Living In: Hesperia, California, USA
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Reviewed: Sep. 25, 2008

This sounded good, but I didn't think it had enough flavor. It seemed like the sauce ran off the fish and so the fish had no real lemon or dill flavor. I think a creamier sauce would be better.

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Crista1

	Cooking Level: Intermediate Home Town: Severna Park, Maryland, USA
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Reviewed: Sep. 24, 2008

very good thanxs

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jonathan


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Reviewed: Sep. 20, 2008

The first time I made this, the dill was overpowering. The second time I made it, I used about half the dill. It was still overpowering. Don't know if I'll try it again.

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Wuxxler

	Cooking Level: Expert Home Town: Staten Island, New York, USA Living In: Loganville, Georgia, USA
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Reviewed: Sep. 3, 2008

Very good

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