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Salt and Pepper Salmon Recipe

Salt and Pepper Salmon

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Average Rating:

Total Reviews: 92

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  • on September 05, 2012

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    num num num.........silky salmon, crunchy skin, creamy mashed, tangy lemon, squishy peas add a burst of sweetness. what could be bad?

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  • on July 20, 2012

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    I love this recipe. I have made it to rave reviews at least five times and even my meat and potatoes loving boyfriend and my picky 5 year old clean theirs plates. Fantastic.

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  • on October 08, 2011

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    Salmon was moist and skin was crisp, the dill sauce was superb with it! I didn't have creme fresh, so, like another reviewer suggested, part mayo and part sour cream.

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  • on August 01, 2011

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    Made this without the butter, just used oil, and it was wonderful.

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  • on January 11, 2011

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    I made everything from this episode for a dinner party I hosted. Everything from the lemon and peas potatoes, crispy and irresistable salmon, to the robust dill sauce was purfect!

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  • on October 04, 2010

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    I made this to go along with the Dill sauce (part of this episode. The two worked together nicely, although next time I will not cook the salmon quite as long. The skin was definately crispy, very nice. Unfortunately, one of the filets did stick a bit to the pan but was mostly intact. If you do make this be sure to have good ventilation and I recommend using a splash screen over the pan to reduce "oil spray".

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  • on September 07, 2010

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    This was a no brainer. The skin crisped up very nicely and the salmon was tasty. I used Emeril's essence instead of just salt and pepper, along with the sauce from Ina Garten's Grilled Salmon Sandwiches recipe. Boo-ya! Done and Done. Can you say yum?!

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  • on August 27, 2010

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    My family loved the salmon and I love that it was so easy.

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  • on August 26, 2010

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    The salmon was divine! We topped it with the creme fraiche and it truly made the dish!

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  • on August 26, 2010

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    The Creme Fraiche is a separate recipe for this program. It is used to dress the Salmon (an uptown alternative to Tartar Sauce.

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