Baked Salmon

I made this twice. The first time I followed the recipe exactly. It was highly wonderful. The taste and texture were perfect. The lemon and garlic were in perfect balance, neither overpowering. The olive oil did not make it oily in the least. OK I did add a tad more fresh parsley than called for because I like it, and I get it free from my garden. I didn't bother with aluminum foil, just baked it in the same pyrex glass dish in which I marinaded it, tossing a sheet of foil over the top while it baked. A friend who shared it with me said it was the most flavorful salmon ever. I agree. I'm not an intuitive cook. In fact I'm a terrible cook. I can wreck delivered pizza. On the rare occasion I make something edible, good even, it has to be an easy recipe, and a good recipe. This recipe was not only easy, it was REAL easy. And it was not only good, it was REAL good. The second time I made it I was overconfident and careless. I accidentally poured in too much olive oil, guessed at the measurements of other ingredients instead of measuring, used dried parsley in probably the wrong amount (it was raining. I didn't want to go outside to get fresh parsley), forgot the garlic until I was almost ready to cook it. My worst misake probably was marinading it too long - almost 4 hours. Even with these mistakes it wasn't too bad, kind of oily from too much olive oill, and kind of soft from the long marinade. So learn from my mistakes and do it right. It's worth it. Good cooks suggest ways to improve a recipe. I suggested ways to make it worse. Measure once, cut twice. Wait... This is my first review. I'll get the hang of it.

This is great for when it's too cold outside to fire up the grill. I make this a bunch and it's evolved slightly. The first time I made it, the only thing I changed was to marinate the salmon in the foil packets to begin with, they came out wonderful and very flavorful. Now, I marinate in the foil, don't use any oil at all except to spritz the foil with to make it non-stick, and use slices of lemon instead of juice set on top. I put the packets together in the morning, let them sit all day and then bake and they taste WONDERFUL. I usually serve with asparagus, yellow squash, and salad for a great and relatively healthy meal! Thanks!

I didn't read the reviews so maybe someone pointed this out already, but 35-45 minutes at 375 is way too long to cook salmon (or probably any fish, unless it is a very thick steak). I ignored my instincts and cooked for 30 minutes (wrapped in foil and then placed in a glass dish) and it was overcooked by a long shot. Salmon should still be pink when cooked, and it should just barely start to pull apart (I wouldn't describe it as flaking in the sense that most white fish flakes). On another site I found that even a 2 inch middle filet (the thickest filet cut on a fish), you can cook it at 400 for 18-20 minutes or, sealed tightly in foil, at a lower temp (350) for about 25-30 minutes. As a rule of thumb, I've seen 10 minutes for each 1 inch of thickness and never bake at 350-375 unless it is wrapped in foil or you'll dry it out (even with some olive oil on it).

this was a very easy recipe to prepare, as all of the ingredients were on hand. i made a single serving and it was moist and very flavorful.

This is a very good recipe. The people who are saying the cook time is too long are probably marinating the salmon for longer than one hour. There is lemon in the marinade so if you marinate for longer than one hour you will need to adjust cook time down. Remember that citric acid cooks fish (think ceviche). If you follow the recipe it is very very good and the cook time is correct.