Salmon with Lemon, Capers, and Rosemary

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Much better than I expected, was afraid to use the Marsala wine - but it was great. Didn't leave a strong Marsala flavor - just a good flavor. I used 1/2 rosemary and 1/2 thyme. Also kept the fillets whole and put on large cooking sheet, covered with aluminum foil and baked. Used this for dinner guests and everyone loved it. It was easy and quick, too. Thanks Giada (P.S. I also followed reviews and cut back on lemon juice

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i would give this recipe 6 stars if i could!! i made this for a family dinner and there were absolutely NO leftovers! delicious and easy recipe!

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So good and easy. Served with couscous and garlic sautéed spinach....yum!

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Simple and full of flavor! I'm sure this would work well with almost any herb you had. Will make it again soon! I added garlic and baked it for 20 min at 375 and the fish was perfect.

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Recipe was fantastic, even for a beginner like myself, and my wife and I both loved it and gave it 5 stars, despite my having to make it without the capers. It likely would have been even better with the capers. First time I ever made salmon and Giada made it a snap and luscious!

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I rarely cook fish because it usually comes out overcooked; however, this was perfect! It was simple and delicious. I wouldn't change a thing about the recipe. My entire family loved it, and I will definitely make it again.

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Produces a tasty salmon, but seems a little complicated for the flavor it achieves. I do love the taste of the olive oil and lemon. All in all a good recipe!

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i'm 14 and never cooked anything aside from boxed brownies and pancakes but I just decided to make this it surprised me how easy it was, and how delicious.

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So easy and my family loved it. We adjusted it for the oven due to the extreme heat outdoors today. Looking forward to making this again.

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I LOVED this recipe! Made this for my mother in law on Mother's Day for the whole family, and it was a big hit! Never had capers before and learned I'm not really a big fan of them, but everyone else loved the capers on it. I didn't change anything about this recipe when I made it, and after it was done cooking it came out so moist and yummy, and the lemon and rosemary and marsala wine really added a wonderful flavor to the salmon. I will definitely be making this again, but will be leaving the capers out of mine.