Mustard doesn't seem to do well as a baking accoutrement. I took everyone's advice and cut down on the sauce tremendously, especially the mustard. The sauce was tasty in the mixing bowl but was way too baked-on after baking. It was like crenallated topping...not a true sauce just some cooked-on glop. I am sorry i wasted 2 nice fillets for this. I will stickto baking with olive oil/spices/white wine or grilling with a honey-mustard sauce. I hate to give negative reviews but also hate the thought of someone else wasting salmon which is not cheap.

Reviewed On: Oct. 30, 2009