Reviewed: Mar. 25, 2013

My family LOVED this. I had made my children something else because they had friends over and they didn't think they wanted salmon until they saw it. I used panko crumbs instead of the bread crumbs and used veganaise instead of mayo. I served it with whole grain jasmine rice and steamed asparagus-can't wait to make it again.

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Reviewer:

gigi

Reviewed: Mar. 3, 2013

This was easy and delicious. Followed the recipe exactly and the fish was tender and crunchy. Served it with a pesto quinoa with cranberries and almonds.

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Reviewer:

LesK

Cooking Level: Expert

Home Town: Truro, Nova Scotia, Canada

Living In: Oakville, Ontario, Canada

Reviewed: Jan. 2, 2013

SUBSTITUTED 4 TBSP OF JOHNNY'S GARLIC SPREAD SEASONING FOR THE GARLIC. ALSO SAUTEED MUSHROOMS WITH THE ONIONS. DELICIOUS!

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Reviewer:

Sassy Gourmet

Reviewed: Jan. 29, 2012

This salmon turned out splendidly! I followed the recipe except that I used minced garlic and brown mustard in place of the powders. I added some Panko bread crumbs to the seasoned crumbs for bigger crunch. The mix seemed a bit dry and so I added a bit more mayo (lowfat) until it was the desired consistency. I squeezed some fresh lemon over the filets prior to putting the breading on. I baked them for 15 minutes but my family was too hungry to wait for me to pop the salmon under the broiler and so I skipped that step this time. The crust was still nice and crunchy even without being broiled. The garlic and spices and the lemon all worked together well. Just a really nice change from my usual broiled salmon. My family liked it and we will have it made this way often. Thanks for sharing this tasty recipe.

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Reviewer:

Leese

Cooking Level: Intermediate

Reviewed: Jan. 11, 2012

This is mild-flavored and delicate. Although I usually prefer more crisp fish, this is a nice option. I did end up adding more salt than I started out with. Served with brown rice and sliced tomatoes sprinkled with Italian seasoning mix.

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Reviewer:

Gwenbishop

Reviewed: Aug. 14, 2011

Excellent salmon recipe! I followed the recipe as is and it came out wonderfully! My husband said that this recipe's a keeper.

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Reviewer:

Christine W.

Cooking Level: Expert

Home Town: Ballwin, Missouri, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Mar. 7, 2011

This was excellent! I did add in the minced garlic as we love garlic. I also didn't have any lemon juice on hand so I substituted apple cider vinegar. Turned out wonderful. I only baked it, no broiling, it didn't really need it.

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Reviewer:

MOMMYSQUARED

Cooking Level: Expert

Home Town: Berkey, Ohio, USA

Reviewed: Mar. 3, 2011

I halved the recipe and used Miracle Whip instead of mayonnaise. I increased the amount of Miracle Whip by about 1/2 tablespoon and used jarred minced refrigerated garlic instead of dried garlic but otherwised followed the original recipe. I thought the flavor was quite tasty, but the fish was a little over-cooked. I'm going to try it again and reduce the baking time by 3 or 4 minutes. It's so easy to over-cook fish! Thanks for an interesting way to cook salmon.

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Reviewer:

perkonasporty

Reviewed: Feb. 12, 2011

This was really excellent! I made it for 4 servings not 2 so i doubled everything, but used 1 Tablespoon of lemon juice, and I think that was plenty. I also used 4 cloves of garlic as others suggested, and found that i needed to almost triple the mayo. As far as the cook time thought I thought it was good. I baked it for 15 min before the broiling and it was really just about over cooked. I would not bake it for more than 10-12 minutes. thanks for the recipe it was delicious!

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Reviewer:

Bethany

Reviewed: Dec. 21, 2010

Made this exactly as the original recipe and the entire family LOVED it! My salmon was a bit thicker than an inch on the end, so I added 4 minutes cooking time. The topping turned out perfectly under the broiler for 4 minutes.

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