Forgot to purchase milk in cans? not a problem This milk-based pumpkin pie has the same rich, creamy flavor as one made with evaporated milk. This recipe makes two pies, which is a good thing because it will undoubtedly become a Christmas staple. Serve warm, at room temperature, with vanilla ice cream or whipped cream.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- cooking spray
- 1 clove garlic, chopped
- 2 tablespoons olive oil
- ½ cup butter
- ¼ cup white wine
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 ½ teaspoons dried fines herbes
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 4 (6 ounce) salmon fillets
- ¼ cup chopped fresh dill
Instructions
- Preheat the oven broiler; set an oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil; spray with nonstick cooking spray.
- Place garlic and olive oil in a small microwave-safe bowl. Cook on high in the microwave for 1 1/2 minutes. Melt butter in a saucepan over low heat; stir in garlic mixture. Remove from heat; stir in white wine, Worcestershire sauce, lemon juice, fines herbes, black pepper, and garlic salt.
- Place salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over fillets; sprinkle evenly with fresh dill.
- Broil in the preheated oven for 3 minutes. Turn fillets so that a side faces up and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn fillets so the opposite side faces up and baste with remaining butter sauce; broil until fillets flake easily with a fork, about 3 more minutes.
Nutrition Facts
| Calories | 531 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 18 g |
| Sodium | 772 mg |
| Sugars | 1 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Love this but I will reduce the next as I had so much left over.
We were cooking for two, so we started by cutting the recipe quantities in half. Even then, I couldn’t see how the two salmon fillets could possibly absorb a quater cup of butter and the olive oil – so we used about half as much butter as called for – and even then there was enough for two more fillets left over. That seems to have reduced the greasiness other reviewers mention. Fresh dill – as called for in the recipe – would have been better, but I made do with what I had. I would do this again, but I’d scale down the amount of the all the ingredients to about half of what’s called for in the recipe – and even less of the butter.
Mmmm this IS melt in your mouth salmon! I made it with what we had in hand (subbed with lemon pepper spice, white wine vinegar diluted with water and no dill). After the required cooking time I re-basted and broiled closer to the broiler for another 2 minutes. Hubby and I agree we’ll definitely make this one again!
I followed the recipe exactly, except for not having any white wine, and it was spectacular. We have a new way to cook salmon here. I wonder what other fish would work with this recipe. Really delicious
This recipe is soooo delicious!!
I gave it 3 stars as the base recipe is good, but needed more flavour. So I added a light layer of liquid honey, used lemon pepper instead of regular pepper, used fresh garlic, and sprinkled some chervil on top before broiling. I basted in white wine, melted butter, and lemon juice. When cooked I lightly drizzled the remaining butter mixture . It was delicious and have got great feedback on it.
YUM! so easy to make and was delicious. My whole family loved it.
I followed the recipe as written, only leaving out the dill that I didn’t have. I did not find it greasy at all. It was cooked perfectly; tender and perfectly moist, with good flavor. I will definitely make it again. Thank you.
Update: I made this again, this time with fines herbs and without garlic salt. Delicious, but next time I will omit the butter – I only used 3 tbsp and it was still greasier that I would prefer.
Added fresh shrimp…AWESOME!!!
I left out the oil and it was fantastic! Will absolutely use this recipe again and again! A bit less cooking time. Love it rare.
I will make it again. I enjoyed it. Only I’d use 1 less Tblsp of lemon juice and a light sprinkle of parmesan cheese over fillets just before serving.
Worst recipe for salmon I ever tried. It melts in your mouth because it’s so greasy. Wasted 4 perfectly good salmon fillets on this. was very disappointed and embarrassed when the people I cooked for didn’t like it lol. Don’t recommend
I made this tonight. Cut down on the butter and olive oil, sprayed Pam on foil just as the recipe said. Set the oven to broil 6” from the element and it caught fire. Salmon survived after I got the fire out and tasted good. Be very careful with this recipe because of the combination of butter, olive oil and Pam.
Used the mixture to baste (not pour over) a broiled sockeye salmon filet and it was wonderful! Ours didn’t turn out oily at all as some reviewers mentioned. Basting with the prepared sauce imparted a lovely light flavor that brought out the richness of the salmon.
Was delicious! Good thing because I about had a heart attack when I saw the sauce that had spilled on the side was on fire! The flames got frighteningly large as I raced to pull the pan out of the oven and put it out. But the salmon was pretty tasty. (Will probably not do it this way again though.)
I’ve made this 4 times and we love it. The only difference in the recipe for me was i can’t find “fines” seasoning but it’s still great without it.
I’m rating the recipe as it is written. I found this “melt in your mouth broiled salmon” to be overcooked, too greasy, and the flavor honestly wasn’t amazing. The recipe didn’t start all that promisingly. My impulse was to ignore the instructions to cook the garlic in the microwave with the olive oil for 1.5 minutes: why not just Cook the garlic gently in the olive oil on the stovetop before adding the butter? But I went ahead and followed the recipe to use the microwave for 1.5 minutes and ended up with a smoking, stinking, burned sludge of blackened garlic oil. Not an auspicious beginning. I love butter and use quite a lot in day-to-day, but the quantity used in this recipe was way too much. The fillets were swimming in the sauce by the time the recipe was done, and I wound up throwing 75% or more of it out. The wine-butter-garlic sauce wasn’t very tasty: I didn’t feel that it enhanced the natural flavor and butteriness of the salmon at all. Cooking the fillets for the listed amount of time resulted in overcooked, chalky dry salmon. I’ve never seen instructions to cook salmon fillets on-end and will not be doing that again: there was no point and it just resulted in extra work. Overall, this recipe was a disappointment and I will not be making it again.
I would only change the time I broiled the filets for a couple more minutes each side. Mine were pretty thick. Even at that, they were delish!
Turned out great – will try again next week!
I did have to make some changes for this to work for us. Since we can’t have dairy, I used butter-flavored coconut oil instead of butter, and I had to use dry dill instead of fresh. My husband declared this the best salmon he has ever eaten. I will definitely be making it again.