Reviewed: Apr. 25, 2006

Very tasty. I used dijon mustard instead of mustard powder and it worked well. I will definately use the stuffing again but I may try catfish or halibut next time.

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sylvaere

Cooking Level: Intermediate

Living In: Swansea, Massachusetts, USA

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Reviewed: Apr. 15, 2006

Very good....I used mustard instead of powder and plain bread crumbs and used basil and parsley for flavour. Great taste! Everybody loved it!!!!

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Patricia S

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Reviewed: Apr. 15, 2006

I had thicker fillets so it took a lot longer to cook and the topping was dried out on the top. I am not sure this fits with salmon either. I would try this again but use a whitefish and use the topping as stuffing.

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VIRTUALESLIE

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 8, 2006

i don't know about this one.i'm pretty good with the seafoods, but this just wasn't right.

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jamie jak

Cooking Level: Expert

Home Town: Nanaimo, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 4, 2006

THIS WAS A VERY TASTY WAY TO SERVE SALMON AND VERY EASY TO DO. I DIDN'T HAVE SEASONED BREAD CRUMBS ON HAND SO I USED PLAIN BREAD CRUMBS AND IT WAS VERY GOOD. THE TOPPING HAS SOME SEASONING IN IT ALREADY WITH THE ONIONS & MINCED GARLIC. I WILL DEFINITELY HAVE IT AGAIN. THANKS.

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PEGGY6026NO

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Reviewed: Feb. 3, 2006

I very much liked this recipe but like the other reviewed mentioned it is very overpowering. I made it with some savoy cabbage and it was yum!

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bon_a_petite808

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Reviewed: Jan. 22, 2006

I thought I would enjoy this recipe because I love salmon, but I thought the flavors of the crust were just too overpowering. I did use crushed herb seasoned stuffing cubes vs. the breadcrumbs, although I don't think that would have a lot to do with it. The majority seems to like it so it could just be my personal tastes. Thanks anyway.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jan. 20, 2006

The topping was very, very good; I will use it on other fish also. However, I obviously didn't pay attention to others' reviews about baking it about 25-30 minutes! Was frustrated 'cause everything else was getting cold by the time the fish was done! My own fault so it gets 4 * anyway!

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Dolaine

Home Town: Sleepy Hollow, Illinois, USA

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Reviewed: Jan. 2, 2006

I loved this, as did the roommate I fed it to. He raved about how amazing it was. Used mustard, rather than powder, and just plain breadcrumbs with some seasonings added, but other than that stuck to the recipe. Awesome. Doesn't overwhelm the flavor of the salmon... it went very well with rice and veggies. Wouldn't change anything.

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BROKENCOWGIRL

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Dec. 31, 2005

This is now one of my favorite recipes. If you are not crazy about the taste of salmon, using a stuffing mixture as the bread crumbs really masks the salmon flavor (though my family loves the recipe just the way it is).

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BC Gal

Cooking Level: Expert

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Reviewed: Dec. 22, 2005

I love salmon and I love onions and this recipe combines them both in the most delicious way. Simple, clean and absolutely delectable!! It made a great gourmet style dinner.

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Sameen

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Reviewed: Dec. 1, 2005

I really love this recipe for an easy way to cook salmon. The crust on top of the salmon is very delicious, and it adds a little something special to the meal.

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Kelly

Cooking Level: Intermediate

Home Town: Glen Ellyn, Illinois, USA

Living In: Caseyville, Illinois, USA

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Reviewed: Nov. 18, 2005

Great taste; we enjoyed it, however, had to bake it an extra 20 minutes because the center was still on the raw side. I used dried minced onions, 1/2 teaspoon minced garlic (from a jar) and light mayonnaise and they worked just fine. Would make again.

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SWEETIEPEE99

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2005

I found this to be a mediocre recipe, so I gave it a 3. It had an okay-taste, but I didn't find it particularly complimentary to salmon. There are many other salmon recipes here I would make before considering this one again.

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REBECCA70111

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Reviewed: Oct. 22, 2005

This dish was very simple to make and my husband LOVES it! I make a double batch so that he can take the left overs for lunch. I get the sweetest voicemails on those days!!!

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Tricia Painter

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Reviewed: Oct. 16, 2005

I prepared this for a group of 10 last night using 6 pounds of Chinook Salmon filets. I also used Japanese Panko crumbs and chopped fresh garlic (I doubled up on that over the dried product). It took approx. 30 minutes to bake at 350 degrees because my filets were about 1 3/4 inches thick. I then browned it under the broiler for about 5 minutes. It stayed lovely & moist. It got rave reviews. My company left with the leftovers and called this morning to report that they had a little of that as soon as they arrived home.

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