I made springer twice last week.

The first time, I just salt and peppered it, topped it with fresh dill and lemon slices, and baked it in the oven at 325 for about 20 minutes.

There were no leftovers.

The next night, I salt and peppered it, basted it with butter and brown sugar, and baked it at 325 until it was just about ready, basted it once more, and finished it under the broiler.

Again, there were no leftovers.

The consensus was that the batch done with with butter and brown sugar glaze was the superior batch of the two. I was in agreement with those findings.
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She was standin' alone over by the juke box, like she'd something to sell.
I said "baby, what's the goin' price?" She told me to go to hell.

Bon Scott - Shot Down in Flames