By Sharon123 on July 26, 2003
Photo by Leggy Peggy
Photo by Leggy Peggy
"This is English cookery at its best! Recipe given by James Beard."
Serving Size: 1 (161 g)
Servings Per Recipe: 4
"Absolutely beautiful recipe for salmon steaks. I made half a batch -- cutting back on the butter and using the juice of a lemon and basil in place of parsley, because that was what I had on hand. Capers, which I love so much, are a perfect addition. Served with roasted tomatoes, and steamed kipfler potatoes and broccoli. Thanks so much for posting."
"Delicious! I used salmon fillet but followed as directed, using a bit less butter. thanks for sharing !"
"I am not going to rate this as I did make some significant changes! I cut the recipe in half as it was just DH and myself. I only used 3 T butter...left out the parsley (because DH hates it) and used 2 T capers. As I had 2 small salmon fillets, these turned out a little over cooked...probably around the 12 to 15 minute mark would have been better. Just using 3 T butter...I found this very rich, so I couldn't imagine using more butter. This is a recipe I wouldn't mind playing around with...maybe adding some wine and a bit of garlic!!"
"This recipe makes the moistest salmon we've had in a LONG time! It was very, very simple -- something I always appreciate when serving fish. I did add a little white wine to the sauce even though I had plenty of liquid -- I like that little added hint of freshness the wine offers. I served another of Sharon's recipes with the salmon -- "Recipe #155116". Made for the cookathon at Kittencalskitchen in memory of Sharon 123's dear husband."
"Wonderful! I made this for a dinner party and it was so delicious, moist and super easy! So few ingredients but such wonderful flavor. I used fillets not steaks, the one extra we cooked got split up since everyone wanted more! So yummy."
"Yum! Made this last night for dinner and I did cut the recipe in half being just DH and I but left the sauce the same amount to put over the salmon and some garlic rice. Loved the flavor of the lemon and capers together. I also added a splash of white wine. Served along with the rice and a green salad and it made a FABULOUS MEAL. Thank you. Made for Think Pink Oct'09 Breast Awareness Month."
"This is so good. I did use Tilapia instead of Salmon, but the flavor is what impressed me on this recipe. Loved the Butter lemon sauce. Will make this one again. Thanks."
"WOW! Easy, fast and delicious! My DH loved it. I served it with baked french fries and a green salad with raspberry vinaigrette. I did not use all the butter as some other chefs mentioned.Thank you so much for this recipe"
"A great, light meal. I also decreased the butter, but it turned out so nicely with the lemon, butter, and capers. My family loved it. Served with herbed whole grain rice and organic salad greens. Thanks!"
"Absolutely LOVED it! The I made a thinner fillet so I only baked it for 10 mins. and it came out perfect. I loved the flavors of the capers and lemon along with the butter. Made a great sauce for the fish. I made one piece of fish, so I cut the recipe in quarters the best way I could. I could have eaten another piece :) Thanks Sharon for another terrific recipe! Made for Zaar Stars Tag Game"
"This is soooo good!! It was easy to make. I baked it at 400 because I didn't want it to bake too fast. The capers and lemon juice went really well with the salmon. I didn't let my salmon cook all the way through because it gets too dry. The salmon was nice and moist and full of flavor. I had it with my Recipe #240456. It made for a great meal. I will definitely be making this again. Thanks for a great recipe Sharon."
"This was really good! Didn't change much, except I stuck a pat of butter on each steak and then continued to baste during the cook time. Thanks!"
"This is wonderful and is now one of my favorite salmon recipes. I reduce the amount of sauce to make it lower in fat, but I still use all of the capers because they are so wonderful with salmon. I've also made this with dill instead of parsley which is also quite good. Thanks Sharon!"
"Terrific! I made it with salmon fillets rather than steaks, but it didn't seem to matter; the salmon was wonderfully tender. Loved the flavor of the capers with the lemon. I put in too much parsley, though -- next time I won't use more than a tablespoon. Lovely recipe!"
"great recipe...will make it at least once a month. Husband loved it. Very easy to make and great flavor. Judy"
" good stuff.dee"
"Simple, tasty. Will make again! Thank you for sharing this recipe! LA"
"Very, very good! I have fixed this in the oven as directed and have also cooked the salmon on my Hamilton Beach grill after coating the salmon first with the butter-lemon mixture, then adding the capers to the sauce to pour on the salmon. Great both ways. "
"Thank you for an easy and delicious salmon meal. This will be served again at our house!"
"This was so tasty-rich,tender and buttery. The flavor is so very good and this was a snap to prepare. Beautiful to look at as well and perfect for company. For health reasons, I reduced the butter by half and this was no problem."