Tasted like a meal from a restaurant! I used much less butter than it called for. 3tbsp butter was plenty. I will definitely be using this recipe again.
Oh my goodness! This salmon is so deliciously awesome! My salmon was not quite a pound so I cut the butter in half but kept the rest of the seasonings the same. It made for extremely flavorful fish while still allowing for the salmon to be the star. The cook time was perfect too, I was a little nervous about such a high temp but my fish was absolutely perfectly cooked. Definitely my new favorite way to make salmon. Thank you so much for sharing this amazing recipe!
You have a winner here - I usually do not prepare any type of fish/seafood due to allergies so I'm pretty naive when it comes to picking out a good recipe. Here I made a wise choice. My husband and son enjoyed this dish and the flavors. The one thing I would change when making it again though is to reduce the butter amount - that was really too much butter for a lb. of salmon. It was finished in 20 minutes and was very moist. Thanks for posting a great recipe!
Very good and easy and the cooking time was perfect! Thanks for sharing! updated: we loved this salmon, used mustard with horseradish in it -- yumm! A definite keeper!
We loved the spices in this salmon. I enjoyed the ease of preparation and cooking. The salmon was nice and moist. I wouldn't change a thing, well OK one thing and that was the amount of butter, I cut it in half. Thanks for posting. :)
We tried this for dinner tonight and it worked out perfectly! I omitted the salt and followed Annacia's suggestion of substituting 1/4 cup canola oil for the butter. I did use the optional paprika and parsley. The preparation was quick and easy - dinner was done in no time. Additionally, the presentation was beautiful and my husband and I both loved the tanginess from the combination of ingredients. This recipe surprised my husband - he didn't think he'd like baked salmon as much as he did. Thanks for posting! We'll be adding this one in to our rotation.
What a wonderfully flavored way to do salmon, WOW. I did make an attempt to trim the 15.2 g of sat fat; in place of that 1/2 cup of butter I used 1/4 cup of canola oil and a small drizzle of butter extract. Even DH, who is extremely "flavor challenged" loved this. This is going into my All Time Fave's cookbook. Simply wonderful :D.
I didn't use all the butter and it still turned out very moist with a nice mild flavor.
A keeper, per my husband!