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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (156g) Recipe makes 4 servings |
||
| Calories 340 | ||
| Calories from Fat 242 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.0g | 41% | |
| Saturated Fat 15.2g | 76% | |
| Monounsaturated Fat 7.1g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 120mg | 40% | |
| Sodium 716mg | 29% | |
| Potassium 418mg | 11% | |
| Total Carbohydrate 1.3g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.6g | ||
| Protein 23.0g | 45% | |
Baked Seasoned Salmon
By: Sydney Mike
Jan 28, 2007
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....
SERVES 4
Ingredients
- 1 lb salmon fillet
- 1 tablespoon cider vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon prepared mustard
- 1/8 teaspoon black pepper
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon paprika (optional)
- 1/2 teaspoon dried parsley (optional)
Directions
1
Preheat oven to 450 degrees F.2
Arrange filets in a shallow baking dish.3
Mix together the remaining ingredients, & pour half of this mixture over the fish.4
Bake 20 minutes, basting with the remaining sauce.5
When done, sprinkle with paprika & chopped parsley, if desired.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Preparation > Time to Make > < 30 mins
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Kittynoises
On Nov 3, 2009
I only give this 4 stars because it's not the healthiest of fish recipes. But good lord is it delicious. I am kind of in love with this recipe.
From: Shawn H
On Aug 24, 2009
Great take on salmon! Thanks. Followed the directions exactly. Used Hellmann's Dijon Mustard.
From: little_wing
On Apr 5, 2007
Very easy salmon recipe. Fish came out very moist and cooked perfectly. I think it would be even better on the grill. I used yellow mustard, but think next time I will use Dijon. Thanks for posting!
From: Peter J
On Feb 28, 2009
This was wonderful, normally I hesitate to bake salmon because it can end up dry but this recipe and method was great. Really nice blend of flavor that complemented the salmon perfectly. I used the full quantity of butter as posted, while normally I might consider it a bit excessive I felt it assisted the cooking and most remained in the dish after cooking so it's not as bad as it sounds from a health pont of view.
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