Prep 5 mins
Cook 20 mins
This recipe came out of a local newspaper column 'Hometown Recipes' & had been submitted by Frankie Roland of Coffeyville KS. Since I'm always looking for quick & easy when it comes to salmon filets....
- 453.59 g salmon fillet
- 14.79 ml cider vinegar
- 14.79 ml Worcestershire sauce
- 14.79 ml lemon juice
- 4.92 ml salt
- 4.92 ml prepared mustard
- 0.59 ml black pepper
- 118.29 ml unsalted butter, melted
- 1.23 ml paprika (optional)
- 2.46 ml dried parsley (optional)
- Preheat oven to 450 degrees F.
- Arrange filets in a shallow baking dish.
- Mix together the remaining ingredients, & pour half of this mixture over the fish.
- Bake 20 minutes, basting with the remaining sauce.
- When done, sprinkle with paprika & chopped parsley, if desired.
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!