Recipe by Christine
"Fresh salmon needs very little preparation. These salmon fillets are cooked in good, sweet butter and minced garlic, and then sprinkled with a little lemon juice. If you'd like a little more kick and a fancy presentation, caramelize onions and serve them atop the cooked salmon."
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2 (4 ounce) fillets
My husband loved it. I've been looking for seafood recipes. I cooked it at 325 deg for about 30 minutes - I had a pound-and-a half of the fillet - I thoroughly sprinkled both sides with lemon pepper and brushed about a teaspoon of melted unsalted butter. I wrapped the pan with foil and sprayed non-stick oil before placing the salmon. I baked covered with foil for 10 minutes, then removed the foil cover for the rest of the cooking time or until the fish is well done. I forgot the lemon juice right before serving with brown rice but it didn't make a difference... my husband loved it!!
Quick and easy to make, this recipe is a great one to pull out when you are tired, the company is hungry, and the salmon isn't going to have time to marinate. The lemon pepper gives it some flavor, but can't make up for the fact that there isn't enough taste or the "wow-ness" to the dish. There needs to be one more...something, whether it is adding a little white wine or something. Definitely not a dish for in-laws or formal company.
This is very good and similar to another way I like to cook salmon. The only thing I added was that I sprinkled a little dill on the fillet. Very good! Because I also used a thick fillet with the scales still on, I just made sure that I first cooked the "top" side and then flipped over to the scale side. It had to cook a little longer than I thought, and the scale side made quite a mess in the pan and started to burn just a little. The meal itself though was wonderful. When I usually make this I bake in the oven on about 325. I have to say the oven is easier and not as messy, but I liked the extra little crunch (for lack of a better word) that the top of the fillet had from cooking on the stove top.
This was delicious. The true flavor of the salmon came through. I have found many recipes over-power this fish, and this one doesn't. Will be making again. Thanks for the post.
The flavor was really good with the salmon, but somehow this cooking method seems like it would be better with salmon steaks than with fillets. For one thing, unless one de-scales the fish, cooking it skin-side-down would release the scales and they would get on the meat when you turn it. I didn't turn mine, but covered it during cooking so it would cook through without flipping. Am I missing something?
Delicious! Fresh salmon fillets are so beautiful and this is the perfect way to cook them! The lemon pepper, garlic and fresh lemon along with the butter (I prefer salted) are perfect to enhance the salmon's own flavor without overpowering it and making the dish about the sauce instead of the fish!
This is a quick and easy recipe. We did marinate in a white wine though. It was quite tasty!!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Garlic Salmon
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 215
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