Melt-in-Your-Mouth Broiled Salmon Recipe

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Most Helpful Positive Review

Jun 09, 2009

Quite tasty. I agree with another user that is was too greasy. To help that I skipped putting the oil and garlic in the microwave (I tried once but the time stated was too long and the microwave burned it). Instead I added the garlic right to the butter mixture and didn't use the oil. Worked fine. Didn't have fine Herbs so I used, fresh cilantro, parsley, and basil. I will make it again!!

—CamBerWeb

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Most Helpful Critical Review

Jun 15, 2009

I followed the recipe exactly because it drives me crazy when I read bad reviews and the reviewer lists off 20 things they changed about the recipe. For starters, the other reviews are right, this is way too greasy. Also, the only thing that sets it apart from a piece of regular broiled salmon (with too much butter) is a faint hint of wine flavor. I'll keep looking, thanks!

—MrsHuey10

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76 Ratings

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Jul 14, 2009

one bad review has lowered this recipes average substantially and, I believe, unjustly. The recipe is heavy on the oil and butter so in uses 1 tablespoon of butter and a heavy dash of olive oil, browned up the garlic with the parsley and then broiled the salmon fillet skin side up. I added the oil and butter garnish only to the meat side on the flip and was great. Easy and delicious.

—gymcorridor

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Nov 04, 2009

Being originally from the Pacific Northwest, I have cooked ALOT of salmon over the years, and I have to say this is our absolute favorite. I was reluctant, after so many reviews claiming it to be too greasy, but mine wasn't greasy at all. Wonderful flavor and so moist. The salmon I buy in Mexico (frozen) is from Chile, and not very oily, so that may be the difference. We loved it, and will use this recipe many times in the future. Thanks!

—MexicoKaren

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Oct 25, 2012

I tried it side by side with my favorite way of cooking salmon. Actually one after the other. My way is more to my liking. I can taste the salmon. Used sockeye. 1. Place filet in greased pyrex dish skin side down 2. Lightly coat filet with softened butter. Dust with turmeric. Place LIME slices to cover. 3. Bake in 375 degree oven for 20 minutes.

—RedHotCaed

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Jun 08, 2009

This was pretty good. The only problem I had with it was that it was extremely greasy. Next time I will not pour the sauce over it but just brush it over the fish. I didn't have all of fines herbs so I used fresh parsley, fresh chives and dried tarragon. I loved all the herbs on this.

—KRISTENDAVIS

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Jan 24, 2011

I wanted a butter sauce that wasn't overpowering but still added a lot of flavor to the salmon and this sauce was delicious. It smoked a bit while cooking but turned out great. Will use again definitely!

—GeorgiaGirl

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Jul 11, 2012

This was pretty good, it turned out juicy and the flavor was good. I didn't have fines herbs but googled it and added 1/2 tsp each of chives, parsely, and tarragon in lieu. I dipped each side of steaks in the butter garlic sauce then followed another reviewer's advice and broiled skin up for 4 min, flipped and poured over the lemon sauce and broiled for another 4 minutes (I hate it when it's not done all the way.) Not the best salmon I ever had, but it was really good, easy to make, and not dry. I will definitely make again! :)

—JEANYBOB

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Nutrition

Calories
531 kcal
27%

Carbohydrates
4 g
1%

Cholesterol
136 mg
45%

Fat
39.7 g
61%

Fiber
0.5 g
2%

Protein
36.4 g
73%

Sodium
772 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Melt-in-Your-Mouth Broiled Salmon

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 531
Calories from Fat: 357

% Daily Value *
Total Fat 39.7g 61 %
Saturated Fat 17.6g 88 %
Cholesterol 136mg 45 %
Sodium 772mg 31 %
Potassium 727mg 20 %
Total Carbohydrates 4g 1 %
Dietary Fiber 0.5g 2 %
Protein 36.4g 73 %
** Sugars 1.2g
** Vitamin A 20 %
Vitamin C 13 %
Calcium 12 %
Iron 21 %
** Thiamin 16 %
** Niacin 131 %
** Vitamin B6 50 %
** Magnesium 19 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.