This was delicious. For anyone who likes a little crust on their fish, I added some bread crumbs and mixed them with parsley and garlic powder during preparation to create a light crust over the salmon fillets. Then I poured the butter sauce on top as normal. It turned out so flavorful and really filled up the room with a great smell as well.

Reviewed On: Apr. 20, 2009

This was a BIG HIT when I made it for brunch with my girlfriends. I baked it 35 minutes at 400 degrees in a pie crust like other reviewers, and it turned out perfect! I found it was very flexible too. I used turkey bacon and a little less of it, a lot more mushrooms, and chihuahua cheese instead of cheddar. I think that using the evaporated milk was the key to having it set right because it was perfectly firm in the center, but not at all burnt or overcooked on the edges. Thanks!

Reviewed On: Apr. 4, 2009

The great thing about this recipe is how flexible it is. It tastes great as is, but even better with other spices like dry basil, parsley, or even Italian bread crumbs. I like to experiment with these, but will revert to the original later.

Reviewed On: Feb. 28, 2009