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Salmon with Dill
Reviews:
September 12, 2002

I used 2 very thick salmon steaks and ended up using just half of the pepper and slightly less onion powder and dill weed than the recipe called for. Still, the steaks were generously sprinkled with all seasonings and it turned out just perfect. It was very moist and delicious and my husband even commented that it was the moistest salmon he ever had, better than what he's been served in restaurants (where it was just too dry). Even my 4 year old had seconds. We didn't even need the tartar sauce and lemon; it was tasty by itself. To make the clean-up a breeze too, I lined the baking pan with a sheet of foil. I will be making this again; thanks!

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