I made this for my husband and I prepared it the night before. I used the butter generously, minced garlic, and lemon slices. I put in a dish with instructions to cook on 450 for 10-20 minutes. He loved it! this was a great quick recipe that I will keep. Read More
At this temperature, the butter and water will spatter and pop ALL over the inside of your oven. At the 8 minute mark it was popping butter into the roof of my oven causing it to start smoking. I had to rush to get it out of the oven as the smoke started pouring out into the kitchen and set off my smoke alarm and terrified my dogs. My Pyrex dish was on the bottom oven rack and I have a huge cleanup job to do. I was able to salvage the almot by pan frying to finish it. DO NOT follow the baking instructions as is. WARNING. Read More
I made this for my husband and I prepared it the night before. I used the butter generously, minced garlic, and lemon slices. I put in a dish with instructions to cook on 450 for 10-20 minutes. He loved it! this was a great quick recipe that I will keep. Read More
At this temperature, the butter and water will spatter and pop ALL over the inside of your oven. At the 8 minute mark it was popping butter into the roof of my oven causing it to start smoking. I had to rush to get it out of the oven as the smoke started pouring out into the kitchen and set off my smoke alarm and terrified my dogs. My Pyrex dish was on the bottom oven rack and I have a huge cleanup job to do. I was able to salvage the almot by pan frying to finish it. DO NOT follow the baking instructions as is. WARNING. Read More
Oh man, okay I won't press done expecting it to make a space. I used olive oil instead of butter, and added dried dill seasoning which added a mild but tasty flavor. Served on a cold mixed green salad with purple olives, cherry tomatoes, grilled red beets, hearts of Palm, artichoke, shredded carrots, kidney beans and white quinoa. We also used a miso-ginger vinaigrette. Such a delicious salad will definitely be making this with the salmon for years to come! Read More
Basically this is a poached salmon---yummy as a main dish, but I bet it's even better cooled on a salad. I used all the ingredients but in smaller proportions. I skinned the bottom of my salmon so that the butter/garlic on the bottom of the dish could seep into the salmon from that side. I thought that the amount of water/lemon juice may have been a little too much because I didn't even use all of that. I will try it again without even using the water but just the butter, garlic, and lemon juice. I was afraid of the high heat with my dish, so I did only cook it at 425 but a little longer. I kept thinking of capers with this, but then that's a whole different dish! This was very good, so thanks, Jim M! Read More
Best home salmon recipe I have used. The cooking time is great the salmon is moist. The seasoning causes great mixture of taste and excellent to put on the rice. I shall do this again. Read More
It's a 10! The one thing I did differently after reading the reviews was to make aluminum foil packets. Cover your baking pan with foil first, then make a long foil page of foil - both north & south AND east & west pieces - you'll be glad. I put some melted butter on the foil, then the fish. I wouldn't use the water next time, or just a little...but I am a lemon girl so I'd use more. Plus some dried dill. It was divine! I had mine with salad on the same plate and it made a great togetherness. Yum~ Read More
Great flavor. I followed instructions and it turned out delicious. I served it with wild rice, green beans and avocado slices on the side. Definitely a keeper. Read More
*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.
I made this for my husband and I prepared it the night before. I used the butter generously, minced garlic, and lemon slices. I put in a dish with instructions to cook on 450 for 10-20 minutes. He loved it! this was a great quick recipe that I will keep.
At this temperature, the butter and water will spatter and pop ALL over the inside of your oven. At the 8 minute mark it was popping butter into the roof of my oven causing it to start smoking. I had to rush to get it out of the oven as the smoke started pouring out into the kitchen and set off my smoke alarm and terrified my dogs. My Pyrex dish was on the bottom oven rack and I have a huge cleanup job to do. I was able to salvage the almot by pan frying to finish it. DO NOT follow the baking instructions as is. WARNING.
Oh man, okay I won't press done expecting it to make a space. I used olive oil instead of butter, and added dried dill seasoning which added a mild but tasty flavor. Served on a cold mixed green salad with purple olives, cherry tomatoes, grilled red beets, hearts of Palm, artichoke, shredded carrots, kidney beans and white quinoa. We also used a miso-ginger vinaigrette. Such a delicious salad will definitely be making this with the salmon for years to come!
Basically this is a poached salmon---yummy as a main dish, but I bet it's even better cooled on a salad. I used all the ingredients but in smaller proportions. I skinned the bottom of my salmon so that the butter/garlic on the bottom of the dish could seep into the salmon from that side. I thought that the amount of water/lemon juice may have been a little too much because I didn't even use all of that. I will try it again without even using the water but just the butter, garlic, and lemon juice. I was afraid of the high heat with my dish, so I did only cook it at 425 but a little longer. I kept thinking of capers with this, but then that's a whole different dish! This was very good, so thanks, Jim M!
Best home salmon recipe I have used. The cooking time is great the salmon is moist. The seasoning causes great mixture of taste and excellent to put on the rice. I shall do this again.
It's a 10! The one thing I did differently after reading the reviews was to make aluminum foil packets. Cover your baking pan with foil first, then make a long foil page of foil - both north & south AND east & west pieces - you'll be glad. I put some melted butter on the foil, then the fish. I wouldn't use the water next time, or just a little...but I am a lemon girl so I'd use more. Plus some dried dill. It was divine! I had mine with salad on the same plate and it made a great togetherness. Yum~
Great flavor. I followed instructions and it turned out delicious. I served it with wild rice, green beans and avocado slices on the side. Definitely a keeper.
