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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..

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kelplady_12467613 December 25, 2012

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).

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PSU Lioness May 24, 2012

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.

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CaliforniaJan February 24, 2011

I love Fish in good resturants but never have liked it cooking at home. This is just wonderfull Finally salmon will become a once a week treat, thank you so much

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Chef susan from Sandpoint,Idaho December 11, 2008

We had these for dinner last night with Baby Spinach, Pear and Walnut Salad and Potato Wedges With Lemon Chilli Sour Cream. DS ate his and commented several times how good they were. I loved it too! I used I Can't Believe It's Not Butter in place of the butter to cut the calories, and I didn't use the seasoning salt and sprinkled with Tony Chachere's Creole seasoning before baking instead. We will be using this recipe often. Thank you for sharing it with us Kitten! Linda

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Linda's Busy Kitchen October 15, 2008

Very tasty and so easy! This is a keeper. Very moist and flaky. Thanks for posting!

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SJones September 07, 2007

WONDERFUL and EASY! I used 3 salmon fillets and all else the same. VERY NICE LEMON FLAVOR. Made for 1-2-3 hit wonders.

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Engrossed August 06, 2007

Was very good. We used Mrs Dash Table Blend instead of the seasoning salt. Doubled the fish, but not the seasoning. Quite delicious. Thank you

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stuckinarut May 09, 2007

This turned out very moist, and tasty. I used Mrs. Dash instead of salt. I also used filets, so cut the baking time by about 5 minutes. Pretty easy and tasted "fancy".

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Mikekey March 24, 2007
Easy and Delicious Baked Salmon Steaks (Low Carb)