I used this recipe when I made salmon for the first time, and, despite my errors, it came out great. I thought I knew more about how to cook salmon than the recipe did, so I was cooking it on low, and after 20 minutes, the salmon was fit for sushi. So, I turned the temperature up to medium (as the recipe suggests), and then it started cooking! The butter started burning in the pan, but it ended up coating the salmon and blackening it, which we actually ended up loving! The second time I made it, I kept the temperature at medium, but flipped the salmon a couple times, letting the butter burn onto the fish. Maybe not how the recipe intended it to turn out, but we think it tastes great like that. The lemon pepper adds a great kick to it, so I make sure to apply it liberally.
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I used this recipe when I made salmon for the first time, and, despite my errors, it came out...