It was delicious, thank you.

This turned out perfect! I cooked it a few extra mins extra on broiler setting at the end, to make it a little more done, but it was really juicy and flavorful inside. I did not have Dill, so I used Doctor's Secret, a zero sodium blend, and smoked sea salt crystals, to top off the lemon butter. Also, the fish was very cold to start with so the melted butter sort of cooled to a glaze before I put the 6 oz filets in the oven, which was no concern- they turned out dee-lish-isss!

Just about to try this recipe! Excited!

To make it truly a 5 star recipe; add a drop of white zinfandel to the recipe... It is outstanding!!

This is always how I cook my fresh salmon. A great recipe just as it is! I wouldn't change a thing! My husband says he don't like dill but he loves this! Serving with fresh spinach salad.

Balsamic vinegar, lime juice, honey, and garlic salt... It's amazing!

I tried this recipe for my Father's Day dinner. It was so juicy and flavorful. My wife LOVED it. We were suppose to eat one steak today and the other tomorrow, but she ate her other half today. Hope she doesn't touch my other half. Delicious!

I wrapped mine in paper when baking it to trap all the juices. I do like flavors so I added mushrooms and bacon on top whilst cooking whilst resting on a bed of spinach.

I out of lemon juice too, but I added half an orange, salt, pepper and I am going to take a risk with the rosemary.

Replace butter with EVOO for less cals. Everything else perfect.

This was an excellent and very simple recipe for a salmon fillet. I normally poach my salmon but this is simpler and tastes just as good.I did, however, make a change in the baking time. The fillet was about 3/4-inch thick and I do like my salmon well baked(not over cooked) so I added approximately 5 minutes.

it"s great and so simple.

Excellent! I did this tonight with some lovely pink salmon we caught yesterday. It was perfect. :)

It's baking right now, hope it's tasty!!!

I baked salmon last night, using this as a guideline. I didn't have lemon juice, but I tried something else: I basted the fillets in olive oil, then sprinkled them with dill weed and fresh rosemary. It was excellent!