Garlic Lemon Butter Salmon Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 10, 2015
At this temperature, the butter and water will spatter and pop ALL over the inside of your oven. At the 8 minute mark it was popping butter into the roof of my oven causing it to start smoking. I had to rush to get it out of the oven as the smoke started pouring out into the kitchen and set off my smoke alarm and terrified my dogs. My Pyrex dish was on the bottom oven rack and I have a huge cleanup job to do. I was able to salvage the almot by pan frying to finish it. DO NOT follow the baking instructions as is. WARNING.
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Photo by MaiLau

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Reviewed: Jan. 19, 2015
I made this for my husband and I prepared it the night before. I used the butter generously, minced garlic, and lemon slices. I put in a dish with instructions to cook on 450 for 10-20 minutes. He loved it! this was a great quick recipe that I will keep.
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Reviewed: Oct. 26, 2014
I expected more from this recipe.
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Photo by Joanne Howell

Cooking Level: Expert

Home Town: Winterset, Iowa, USA
Living In: Scottsdale, Arizona, USA
Photo by Kristaiscool
Reviewed: Aug. 20, 2014
Oh man, okay I won't press done expecting it to make a space. I used olive oil instead of butter, and added dried dill seasoning which added a mild but tasty flavor. Served on a cold mixed green salad with purple olives, cherry tomatoes, grilled red beets, hearts of Palm, artichoke, shredded carrots, kidney beans and white quinoa. We also used a miso-ginger vinaigrette. Such a delicious salad will definitely be making this with the salmon for years to come!
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Photo by dayleh
Reviewed: Aug. 5, 2014
Amazing
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Photo by Marianne
Reviewed: Jun. 19, 2014
Basically this is a poached salmon---yummy as a main dish, but I bet it's even better cooled on a salad. I used all the ingredients but in smaller proportions. I skinned the bottom of my salmon so that the butter/garlic on the bottom of the dish could seep into the salmon from that side. I thought that the amount of water/lemon juice may have been a little too much because I didn't even use all of that. I will try it again without even using the water but just the butter, garlic, and lemon juice. I was afraid of the high heat with my dish, so I did only cook it at 425 but a little longer. I kept thinking of capers with this, but then that's a whole different dish! This was very good, so thanks, Jim M!
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Photo by Marianne

Cooking Level: Intermediate

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