The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Photo by Dianne
Reviewed: Aug. 5, 2009
Like another reviewer said, it's like a gourmet fish stick! Very nice flavor. I used red onion and 1 clove fresh garlic. The amount of topping was just right for 4 - 4 oz. salmon filets. I did not mix the bread crumbs into the mayo mixture, instead I sprinkled it on top. The texture was excellent. I baked it at 400 for 20 minutes, skipping the broiling, and the bread crumbs browned very nicely. I served it with rice pilaf, but this salmon would really go well with homeade mac-n-cheese. That is what I will do next time!
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Photo by Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA
Living In: St. Cloud, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 29, 2009
This was ok. I liked the flavor a lot, but for 2 large salmon fillets this was just too much topping, and I even through a lot away. The result was essentially a thin layer of soggy bread on the top of the salmon (even with about 7 minutes of broiling). I think next time I will try spreading the wet ingredients on the fish and then just sprinkling on the bread crumbs to see how that would turn out. Great flavor, but the texture was wrong for me.
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 22, 2009
This was so good. My husband and myself loved it. I gave it 4 stars because the breadcrumbs were dry with the current recipe - as some of the other reviewers mentioned - but i did not take the suggestion of adding more mayo - instead i remedied this by melting some butter to moisten the bread crumbs. Served the salmon with some brown rice and cooked spinach - a delicious meal. My husband suggested to moisten the bread crumbs by adding an egg - kind of like what you would do with a tuna or salmon burger - i will try that next time.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 21, 2009
My husband and I both liked this recipe. I did add a third spoon of mayo and the breading was not dry at all. I also used minced garlic rather than dried. I enjoyed the flavor from the onion in the breading.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 16, 2009
I usually do a ginger/teriyaki glaze with salmon, but that gets predictable. This recipe provides a nice change-up with pleasing taste and texture. I have found I can get my honey to eat healthy if I find a way to work in bread crumbs; with this recipe he gets omega 3 fatty acids with the crunch he likes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 12, 2009
This recipe was just perfect! So good - I will definitely use again and again. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 7, 2009
Awesome and easy recipe!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 12, 2009
Great quick meal and it really made the salmon have a different and unique taste. However, the cook time that they put did not work for me, I needed to have it in the oven an extra 5 min. since the breading was still a little raw-looking. All together this was great.
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Cooking Level: Intermediate

Home Town: Boardman, Ohio, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 2, 2009
I omitted the onion and dried garlic. I added garlic powder an onion powder. I cooked it for 20 minutes and broiled for 5-10.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 22, 2009
I enjoyed the flavors in this dish much more than I thought I would. I was running a bit short on time, so rather than sauteing the onion and garlic I subbed onion and garlic powder. I also only had plain bread crumbs so I simply added a bit extra pepper, dried parsley flakes, and a little bit of cayenne pepper. I did add a couple tablespoons of lemon juice too. Hubby wished this had been spicier, but I thought it was fine just as it was. I'll make this again, it's a good, quick meal.
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Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 11, 2009
this was easy and tasty...i really liked it...i followed the recipe as is without modifications...i would serve this to company...i will definately make it again and perhaps use different fish or even try it on pork chops or chicken breasts...i liked the crust that much...thanks for the recipe...
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 9, 2009
This was too dry for my liking.
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Cooking Level: Intermediate

Home Town: Diamond, Ohio, USA
Living In: Cary, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 26, 2009
Tasted good, turned out great. I added the extra mayo like suggested, made it not as crunchy as I'd like. Next time I'll follow recipie to the tee:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 19, 2008
This is the best salmon my wife and I ever ate! And she knows her salmon. Quick and Great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 26, 2008
This is one of the best salmon recipes I have ever used. I did add more mayo to make it not so dry. I also prepare the topping the night before so I can just add it to the salmon and cook right before. My husband is a hunter and he will only eat his salmon prepared this way.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 12, 2008
Good flavor, but super overpowering to the salmon. I ended up scraping off half of the topping and just eating the salmon "naked".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 10, 2008
This was a fabulous recipe. After reading the other comments I decided to make the topping more moist by using 2 tsp of Dijon mustard rather than dry mustard. Great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 31, 2008
The recipe was pretty good, but kind of dry, definatly needs more mayo or other liquid like lemon to make it more pasty, i added some spicy cayenne pepper just cause i like things spicy-- i will try again with a few adjustments and maybe baking a bit longer!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 11, 2008
A nice alternative when it come salmon. I did end up using fresh garlic and real dijon mustard just because that's what I had on hand.
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Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 23, 2008
Once you master this recipe, you'll want it all the time. I found the topping to be too dry as well, but adding extra lemon juice until it was a nice consistency did the trick, plus the extra lemon flavor compliments the salmon beautifully.
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