Reviewed: Dec. 30, 2003

This was great! Definitely will make it again.

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JUSTSILVER

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Reviewed: Dec. 7, 2003

Delicious!! I followed the directions of others and used fresh garlic and regular mustard.

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AM49

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Reviewed: Nov. 20, 2003

Had to increase mayo and mustard (I used prepared rather than powder) in order to create a paste. Tasty, although a bit mayonnaise-y for me. Broiling it for five minutes resulted in a charred "crust"--I don't know if I just had it too close to the flame, but next time I'll cut the time short too. I'll have to try to figure out how to cut down on the amount of mayo I have to put in to make it more like a spreadable paste.

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IVOIRIENNE

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Reviewed: Nov. 11, 2003

I followed the recipe without any thing extra. It was good, but next time I will add some dill for more flavor. I liked the texture it gave to the dish. I will make this again.

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STEVIEBOWYER

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2003

This was excellent. I had realized that i was out of breadcrumbs so I used Mild Cheddar Saltines crushed finely, and actual mustard instead of powder. It was really great and my husband raved! Thanks LonBinder for sharing!

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DGPANDA

Cooking Level: Intermediate

Home Town: Spring Hill, Kansas, USA

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Reviewed: Oct. 30, 2003

This is one of my favorite salmon recipes. I used low carb herb bread and added sage and thyme. I also used minced fresh garlic rather than dried. The result was terrific. It did take closer to 30 min. to bake.

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Toje

Cooking Level: Expert

Home Town: Fillmore, Utah, USA

Living In: Providence, Utah, USA

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Reviewed: Oct. 29, 2003

Excellent. Very tasty. Thank you very much for this wonderful recipe. It was fast and simple to make. I made this two weeks ago and was rather apprehensive as to how it would turn out since it didn't look particularly appealing when the crumbs had browned sufficiently. But I was pleasantly surprised by how good it tasted though the lemon juice (2 tbsp) was a bit overpowering. Although I used 4 tbsp of mayonnaise, the mixture of bread crumbs was rather dry but very crunchy. I used plain bread crumbs since I didn't have herb seasonsed ones, 2 cloves of fresh garlic and a small onion. There weren't any leftovers. I made it again for tonight's dinner. This time I used 6 tbsp of mayonnaise, 1 tbsp of lemon juice and 1 tsp of dried dill to the bread crumbs and the result was excellent. The taste was just right and yes, no left overs. But I've discovered that on both ocassions, it took 30 minutes for the fish to cook at 350 degrees F.

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Seb

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Reviewed: Oct. 23, 2003

I cooked this for my friends and they just loved it. It was different than any way I have ever baked salmon. We gave it two thumbs up!!!

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MARI1981

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Reviewed: Oct. 23, 2003

Loved it. Mods I made are as follows: Used shallots instead of onion (didn't have one), sauteed fresh garlic instead of dried. Cooked it a tad longer in oven. When I first pulled it out of the oven, I was skeptical, but after a couple of minutes in the broiler, it was wonderful! Will definitely make again. Also served it with lemon wedges on the side. Yum.

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HLACKERM

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Oct. 22, 2003

I used a fresh Wild Alaska Salmon fillet. The topping has outstanding flavor from the dry mustard. I added about 1tsp of Herbs de Provence to packaged Italian bread crumbs which worked very well also. My family raved about this new salmon recipe.

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greta

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Reviewed: Oct. 21, 2003

Why would anyone ever use dried garlic??

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NABARDA

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Reviewed: Oct. 10, 2003

EXCELLENT! Family loved it and will definitely make again! Made a few adjustments: used 4 cloves fresh garlic; 3 tbsp mayonnaise; 2 tbsp lemon juice; baked about 25 minutes before broiling.

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Kate

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Reviewed: Oct. 2, 2003

Great idea with minimal prep time. I thought however, that the fish could have baked a little longer.

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KHUMBA

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Reviewed: Sep. 17, 2003

Not bad, if you are going too add lemon juice, don't add too much, I did and it overpowered the fish. If I make this again I will not make that mistake again.

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ROSIE99901

Cooking Level: Expert

Living In: Ketchikan, Alaska, USA

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Reviewed: Jul. 1, 2003

this dish was excellent! i didn't have any mustard powder and so i used what i had...jalepino mustard! it turned out great! loved the salmon..will make this again.

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BEAUTY29

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Reviewed: Jun. 5, 2003

My family liked the salmon, but found the breadcrumb crust too dry and overpowering. They actually removed it. I follower your recipe exactly and it had such great reviews that I was disappointed when it did not make a hit with my family. To be fair, I will try it again with a few changes. I will, however, use the same ingredents listed in your recipe. If you don't mind, I would like to review your recipe again. Sincerely, Iret

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Tutu

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Reviewed: May 9, 2003

WOW! Fantastic recipe! I found the bread crumb mixture was too dry with the 2T of mayo so I added a little more as well as 2 tablespoons of lemon juice as it added just the right flavour to the fish. I also had to bake it for 10 minutes longer than specified. Delicious will definately be my main salmon recipe!

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Nadia

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Reviewed: Apr. 20, 2003

I love salmon that has a crispy topping, and the onions and bread crumbs were a great flavor! I used a squirt of dijon mustard because I did not have ground mustard.

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RACHELWEEDEN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Apr. 19, 2003

DELICIOUS!!!

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HRH

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Reviewed: Apr. 1, 2003

This is one of the best salmon recipes I've tried. All it needed was a wedge of lemon on the plate for a few squirts to give it just the right kick. Loved the broiled crunchy topping. Delicious!

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