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.