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Lemon Garlic Salmon

Lemon Garlic Salmon

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Christine

Christine

Fresh salmon needs very little preparation. These salmon fillets are cooked in good, sweet butter and minced garlic, and then sprinkled with a little lemon juice. If you'd like a little more kick and a fancy presentation, caramelize onions and serve them atop the cooked salmon.

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Nutrition

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  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Season salmon fillets on both sides with lemon pepper.
  2. In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
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Reviews

CAMIZ
82

CAMIZ

1/28/2005

My husband loved it. I've been looking for seafood recipes. I cooked it at 325 deg for about 30 minutes - I had a pound-and-a half of the fillet - I thoroughly sprinkled both sides with lemon pepper and brushed about a teaspoon of melted unsalted butter. I wrapped the pan with foil and sprayed non-stick oil before placing the salmon. I baked covered with foil for 10 minutes, then removed the foil cover for the rest of the cooking time or until the fish is well done. I forgot the lemon juice right before serving with brown rice but it didn't make a difference... my husband loved it!!

Carol
48

Carol

1/13/2004

This is very good and similar to another way I like to cook salmon. The only thing I added was that I sprinkled a little dill on the fillet. Very good! Because I also used a thick fillet with the scales still on, I just made sure that I first cooked the "top" side and then flipped over to the scale side. It had to cook a little longer than I thought, and the scale side made quite a mess in the pan and started to burn just a little. The meal itself though was wonderful. When I usually make this I bake in the oven on about 325. I have to say the oven is easier and not as messy, but I liked the extra little crunch (for lack of a better word) that the top of the fillet had from cooking on the stove top.

Momof2
41

Momof2

6/5/2005

This was delicious. The true flavor of the salmon came through. I have found many recipes over-power this fish, and this one doesn't. Will be making again. Thanks for the post.

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