This is so easy and the salmon bakes out soooo moist! You can use white salt instead of the seasoned salt but add in about 1/4 teaspoon paprika to the mixture. This recipe can be doubled.
- Rinse the salmon steaks and pat dry.
- In a small bowl whisk together the lemon juice, melted butter, Worcestershire sauce, seasoned salt and black pepper to taste; pour into a shallow glass 8-inch baking dish.
- Add in salmon steaks; turn to coat.
- Cover and chill for 30 minutes.
- Heat oven to 400 degrees F.
- Bake for 10 minutes; remove from oven and spoon the sauce over the steaks.
- Return to oven and continue to bake for another 10 minutes longer or until the fish flakes and is opaque.
- Remove the fish to plates and drizzle with sauce if desired.
- Sprinkle with fresh chopped parsley.
For us this has been the Best recipes for Salmon in a long, long time. It is moist and soooo tasty. I had 7 people over to our house for Christmas eve dinner. they all were interested in fixing this dish themselves.It is important to remember to stick to the baking time.
I had gotten tired of eating Salmon because somehow it always got too dry. Not with this recipe
And Salmon is so good for us..
Wow, Kitten, I think this is one of my favorite recipes from your file! I used 4 smaller fillets and I also opted to use Tony Chachere's Creole Seasoning (since I rarely make anything without it) in place of the seasoned salt. I also added some minced garlic. I must admit that I was kind of intimidated by how it looked before I put it in the fridge and after the butter started to solidify but I powered through and I'm glad I did! My husband is anti-citrus flavored meat and he ate two fillets. I think the only thing I would change next time is that I will cook it for only 20 minutes (10 then flip for 10) because I prefer my salmon cooked to around medium. But the taste cannot be beat! If you haven't opened a restaurant already, Kitten, you need to do it now! Thanks for posting! (On a side note, I served this over a bed of artisan blend lettuces, fresh Mediterranean veggies and crumbled feta cheese with a drizzle of Balsamic vinaigrette).
Yum! And, I took a few short cuts. I used one salmon fillet and I put it into the sauce immediately. I cooked it 5 minutes at 400 degrees in my convection oven and then turned it over, spooned the sauce around and cooked it 6 minutes more. Perfect. Thanks for the recipe.