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!!
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!!
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.
This is a quick and easy recipe. We did marinate in a white wine though. It was quite tasty!!
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 incredibly easy and delicious. I make this whenever salmon is on sale. I pair this with steamed green beans and baked potatoes. I don't like lemon pepper seasoning but what I do is that I melt the butter and garlic over medium heat, then I squeeze half a lemon in (sometimes a whole one - depends on how strong a lemon flavor I want) and mix the butter, garlic, and lemon juice together. Then I put in the salmon fillets. The heat is on either medium or medium low (depends on the thickness). Once it looks like it's cooked half way through, I flip it. One time I accidentally over cooked the salmon on one side and I was sure it would taste gross but it was surprisingly good because the butter had formed a crust and locked in a lot of the flavor on that side. Lucky me! Once it's done cooking, I plate and serve. No need to sprinkle with lemon juice because it already cooked in lemon juice. Enjoy!
great stuff! I added some capers just to give it a little twist
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.
