Citrus Salmon in Parchment

"My family loved this salmon. The only change I made was, as someone else said, dried dill for the fresh, because I failed to tell my husband that it should be fresh. Hehe. One thing you should try is ..." See moreto squeeze the citrus slices over the fish after it's cooked. It really added a punch to the flavor! I also had to make a modified lemon pepper, because I didn't have any. I used lemon and lime zest, and pepper, but I think I needed salt, too. All in all, it was great! I'll use this cooking method for fresh fish again, it came out better than any I've ever made! Thank you!"

"I cooked salmon several times using this recipe. The first time, I had it in the oven too long. I wanted to make sure the fish was completely cooked. Even with the parchment paper, the result was a dr..." See morey and somewhat tough fish. The second time, I cooked the fish for 15 minutes, the time stated in the recipe. What a difference! The fish was incredibly tender and juicy! The blood orange, lemon, lime and fresh dill provided a wonderful subtle flavor. Other times I used dry dill from McCormick and a standard Florida orange due to the unavailability of fresh dill and blood oranges. Even with these ingredients, I found the salmon still had an incredible amount of flavor. I can confidently say this is the best salmon I ever had! This was also the first time I ever used a blood orange. I was shocked to see after slicing the orange, a purple color, not the familiar orange. Instead of throwing out the orange, I did a Google search for blood oranges and discovered this is a normal color. I ate the left over blood orange and was pleasantly surprised by its’ exquisitely wonderful flavor. I also learned blood oranges are more popular in Europe than in the United States. I only found the blood orange available during the winter/spring. Bottom line, I highly recommend this recipe!"

"Kudos to the author of this recipe! This is an excellent method for fish which produces beautiful results. The flavors are subtle and will depend on the quality of ingredients used. My only recomme..." See morendation is to lightly salt the fish along with the pepper. Thank you for such a well written recipe!"