Salmon Baked in Foil

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Very good! Even hubby was impressed, and he is really picky about his fish. I let the tomato mixture sit for a while before putting it on the fish so as to let the flavors melt. Also, because others complained about this dish being overdone, I dropped my oven temp to 375 and it came out perfect. My personal opinion is that this was just the right amount of flavor to compliment the salmon without overpowering it. I'll be making this again.

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The Salmon was moist and flaky; however, we didn't care for the combination of seasonings. I think it would have been better with basil and garlic and fresh tomato. Definitely won't be making this again.

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I think I used a little bit to much lemon juice and thyme. The salmon was moiste and flaky. Even with the extra ingredients, the salmon was delicous. simple and fresh. I will definately make this in the future.

FYI: If you split the recipe in half, it turns out just as good.

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Not a person who generally writes reviews and I have been on the Food Network site (and App for a while.

I killed with this recipe to a bunch of people who live in Juneau Alaska with two huge pieces of Salmon *right off the boat* I have never been so proud of how flaky and moist this fish came out.

And my goodness. You can do this anywhere: From a stove (in the honest to god HGTV looking home I cooked it in to a Hibachi grill by the lake with temp check.

I served it with a fresh Spinach Granny Apple Salad with Goat Cheese and Thyme Fingerling Potatoes.

Ms. De Laurentis? I owe you for making me the Queen of Juneau Alaska Salmon Cooking for a Day. My host I was staying with for the performances I did there took a picture of the plate.

Oh...I'm an actor. Dig your family overall. :-

Shaun Landry

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I've made this over and over. My family loves it every time I make it at least once a week, It's flavor's goes so good with the salmon. I make it with a Whole Wheat pasta. This should be your number 1 recipe......,

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Turned out pretty good. If I were to change anything I would suggest cooking the shallots on the stove with some olive oil before putting them on top of the salmon in the foil. This really should have been part of the original recipe because the shallots didn't cook long enough inside the foil and were pretty much completely raw, giving a bit of that sour onion taste to the overall meal. If you cook the shallots a little bit before, they will be the perfect texture when the fish is done cooking.

Also, I wish it had a little bit more of a sweetness. Maybe because of the undercooked shallots but I wish it had a little bit of a sweetness to add another layer of flavor. I'm not sure exactly what you could add to the recipe to make it sweet but I think it could benefit from this.

Overall, the dish was good. I served it with some pasta and it was delicious altogether. Besides those minor flaws, I would definitely make this dish again with the revisions I stated above.

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This baked salmon is amazing, even better than at the restaurant. It's fresh and deliciously juicy. After it bakes, I add more lemon on the salmon because I'm in love with lemon! I've been using this recipe for a long time for my family. Healthy and highly recommended.

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Wonderful, tasty and very easy. No fishy taste.

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Huge hit. Loved the simple preparation and how easy it was to put a delicious twist on baked salmon. Will definitely make again!

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Great recipe. I used one large 8 oz piece of salmon and cooked for 35 minutes. Delicious! Only changes I made were to use finally diced white onion rather than scallions and a can of Rotel tomatoes with chiles which gave it a bit of a kick. Served with lemon wedges and a side of pasta with garlic and olive oil. Great meal! Husband LOVED it!