Reviewed: Oct. 2, 2010

I made this for my son who caught his first King Salmon off the Coast of Astoria this summer. I followed the recipe as it reads, with the addition of a little cayenne, we like a little heat. Super recipe will make again

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Reviewer:

jeff

Cooking Level: Intermediate

Reviewed: Mar. 17, 2010

I cook Salmon often.....always looking for new and different recipes. Wasnt crazy about this recipe. I didnt find that the topping gave the fish any extra flavor.

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Reviewer:

anna

Reviewed: Feb. 28, 2010

The topping was dry and did not add flavor to the salmon. My family removed the crust and enjoyed the salmon!

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Reviewer:

Gaynell M.

Cooking Level: Intermediate

Living In: San Ramon, California, USA

Reviewed: Feb. 5, 2010

This is an excellent recipe for salmon! I used a whole side of salmon. The recipe was enough to cover it but not thickly. I had to use a lot more than 2 tbsp of mayo. Probably more like 4 tbsp's. I will definitly make this again!

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Reviewer:

lisan

Reviewed: Dec. 19, 2009

I have cooked this several times for dinner parties and it is always a huge hit!

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Reviewer:

erinnific81

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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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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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Reviewer:

Holly033

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

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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Reviewer:

SFB

Cooking Level: Intermediate

Living In: New York, New York, USA

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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Reviewer:

Taytay

Cooking Level: Beginning

Living In: Decatur, Indiana, USA

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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