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Average user rating from: 5 user(s)

Rating:
 
4.6   (5)
 
 

came out delish!

Rating:
 
5.0
Reviewed by goldfish
December 24, 2011
 
Last updated: December 25, 2011

I made this on Friday afternoon. I used good quality baby salmon and I served it at room temperature. I had guests for Shabbos from England who say the salmon from England is best. They all loved this dish. I gave this recipe 5 stars because it truly deserves it!
One more thing, I had to bake another 10-15 minutes longer because it was still raw.

 
Rating:
 
3.0
Reviewed by Chana
October 03, 2011
 

i would add more garlic next time, and bake for a bit longer maybe another 10 minutes, it tasted a bit too fishy.

 

Outstanding Salmon!

Rating:
 
5.0
Reviewed by cs
July 26, 2011
 
Last updated: September 23, 2011

We licked our plates clean! Thank you so much for this phenomenal recipe!
Will definately be making this again!
Edited To Add: I halve the recipe for 1 1/4 lbs. salmon fillet, and bake it uncovered at 400 for 20 minutes, Original cooking time left the salmon a little raw.
This is absolutely our favorite salmon!

 

My favorite new salmon

Rating:
 
5.0
Reviewed by njmom
March 16, 2011
 

I started making this and now make it weekly. I don't think I put so much salt. I just sprinkle on the salt and black pepper.

 

Wonderful, tasty fish!

Rating:
 
5.0
Reviewed by CookMama
January 14, 2011
 

I made it for this past Friday night meal. It was really easy and a nice change from my usual poached or teriyaki fish. Has a nice spicy taste. We ate it warm, but also enjoyed it cold the next day. I will be adding this fish to my recipes.

 
 
 
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