"Fresh salmon with butter and herbs melts in your mouth; it's truly the best. Serve it with wild rice pilaf and fresh string beans." — Deb Swanson
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4 (6 ounce)
ground black pepper
1 1/2 teaspoons
chopped fresh dill
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!!
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!
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.
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!
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.
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.
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! :)
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Melt-in-Your-Mouth Broiled Salmon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 357
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