1.5-2lb piece of salmon
1/2+ tsp hot pepper flakes
1/2 tsp parsley
1/2 tsp course ground black pepper
1/2 tsp garlic powder
1/4 tsp salt

2 lemons
1 bottle of white cooking WINE
1 stick butter
GOOD BREAD for sopping up the juice :rockon:

I like to use a nice tail piece for this dish because it is more uniform in thickness and will cook more evenly

mix all dry ingredients together

preheat oven to 375

place fish in large baking dish, fill half way up the fish with white cooking WINE. Add one lemons worth of juice strained through a strainer as not to get any seeds around the fish. Slice the remaining lemon into slices and place around the fish. Take about a half of stick of butter and slice into pats and place around salmon. take all of your dry ingredients and coat the top of the fish evenly.cut remaining butter into pats and place directly on fish over spices. Place on bottom rack for 25-30 minutes until fish is done or flakes easily whichever comes first. The skin rolls right off with a fork if it doesnt come off when dishing out the plates.

I'm going to try this, tonight in fact, since I went out to the store and got me a salmon fillet...

Ron

I'm going to try this, tonight in fact, since I went out to the store and got me a salmon fillet...

Ron

I wanna know how it comes out. Keep in mind the spices can be more or less to your taste. I love spicy food so I use more hot pepper than anything, those amounts are just basic guidelines. :peace:

I wanna know how it comes out. Keep in mind the spices can be more or less to your taste. I love spicy food so I use more hot pepper than anything, those amounts are just basic guidelines. :peace:

Yeah, I understand what your saying on the pepper.
On that same thought I don't coook with any wine you won't want to drink from a glass. I'm using Yellowtail Chardonnay for the salmon since I had a bottle open from a week or so ago when I did a pasta salad. For pasta salad I use red vinegar, olive oil and an inexpensive white dry table wine. Beats the heck out of white wine vinegar and only costs a couple of bucks more. Plus, you can have a swig or two of the wine while your cooking... :peace:
I'm definitely a beer guy but I like a white dry wine with food once in a while, especially with seafood.

I love cooking and trying out new recipes and whatnot.

I'll let you know how it turns out but I'm sure it'll be really good.

Ron

Yeah, I understand what your saying on the pepper.
On that same thought I don't coook with any wine you won't want to drink from a glass. I'm using Yellowtail Chardonnay for the salmon since I had a bottle open from a week or so ago when I did a pasta salad. For pasta salad I use red vinegar, olive oil and an inexpensive white dry table wine. Beats the heck out of white wine vinegar and only costs a couple of bucks more. Plus, you can have a swig or two of the wine while your cooking... :peace:
I'm definitely a beer guy but I like a white dry wine with food once in a while, especially with seafood.

I love cooking and trying out new recipes and whatnot.

I'll let you know how it turns out but I'm sure it'll be really good.

Ron

Alot of people make the mistake between white cooking wine and white wine vivegar. Im glad to see your not one of them

Alot of people make the mistake between white cooking wine and white wine vivegar. Im glad to see your not one of them

Yep... But: "Been there, done that"...
I tend to learn from my mistakes... :laugh:

Salmon was very good. I needed to get some real lemons instead of using just lemon juice though... Was very good so I cannot complain without making myself look stupid for not following your recipe.

Very good recipe and I recommend it.

Ron

Yep... But: "Been there, done that"...
I tend to learn from my mistakes... :laugh:

Salmon was very good. I needed to get some real lemons instead of using just lemon juice though... Was very good so I cannot complain without making myself look stupid for not following your recipe.

Very good recipe and I recommend it.

Ron

Sir I am very glad you enjoyed it.