The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 9, 2009
I used Cornflake crumbs instead of bread crumbs and added some cayenne pepper to the topping. Delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 30, 2009
I made this with salmon and catfish. They were both delish. I added cayenne to the sauce before brushing over the fish for an extra kick. I think I might try this on shrimp and scallops, too. Thanks for the fantastic recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 30, 2009
I love this recipe. It tasted great and it was very fast and easy to make. My whole family loved it!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 22, 2009
this was highly decent. my husband is not a big fan of sauces on fish, but i LOVE sauces on everything, so this was a good compromise. it wasnt super saucey at all. i think next time i'll actually coat the fish a little thicker for more flavor. this time, i had a bunch of sauce left over for dipping and that was great. i left out the nuts. all in all, very tasty. serve with some fresh green beans and baby red potatoes. mmmmm.
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Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA
Living In: Groton, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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Reviewed: Jun. 22, 2009
Ok so I didn't have salmon. I used Tilapia instead but it still tasted wonderful. Also, I used 1 Tblsp of honey and Honey Dijon Mustard. ***UPDATE*** I finally made this again with salmon and it was delicious. Tilapia 4 stars. Salmon 5 stars.
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Living In: Kingwood, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 17, 2009
This was the best salmon I ever made. I used Italian bread crumbs since I already had them and they worked great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 17, 2009
Delicious! I used panko instead of breadcrumbs, but I'm sure with breadcrumbs it's just as good. Also used some lemon juice before coating w/panko.
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Cooking Level: Expert

Home Town: Glendora, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 12, 2009
I've made this several times and it's delicious. All I had were almonds instead of pecans so I crushed them up and they worked really well. I found it comes out best if you spread the sauce generously over the fish before you bake it. You may want to double the amount of sauce if you want extra for side dishes such as rice and veggies.
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Cooking Level: Intermediate

Home Town: Conshohocken, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 11, 2009
Even though I am not a fish eater, this was the best tasting fish recipe! Every single time I make this, everybody in my family is drooling for more! Make sure you use country Dijon mustard only. If you use any other type, the recipe will come out tasting weird. I also take the skin off the fish so it won't be a hassle to take off later. Definitely a keeper!
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Cooking Level: Intermediate

Living In: Conyers, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 10, 2009
Best Salmon I have ever made! My husband loved it & he's usually not a big fan of any fish. Super easy, quick & all the ingredients I normally have on hand.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 8, 2009
I've been making this for about 5 years now, and we never tire of it. It's our favorite way to cook salmon. I follow the recipe as written except I use a whole fillet instead of individual 4 oz pieces. Last night I tried it substituting boneless, skinless chicken breasts for the salmon. It was very good, but we all agreed that we prefer the salmon. (I pounded the chicken breasts to about 1/3 in. and cooked them at 350 for 40 mins.)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 1, 2009
This was very easy to make. I didn't use the pecans because my son is allergic. I also did tilapia using the same ingredients and they were both very good. I think next time I'll try cutting the butter in half to save calories but very tasty!
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E

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
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Reviewed: Jun. 1, 2009
This was easy to make. I didn't like it, but my kids & husband really liked it. I guess it's not for everyone.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: May 25, 2009
This was good. It was easy to make and made a great dinner. I liked the flavor that the Dijon mustard gave it.
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jen

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 18, 2009
This is really great. I followed the recipe exactly. The only suggestion I would make is to marinate the salmon in the dijon mixture for a couple of hours prior to baking. The soak up way more of the flavor this way.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 18, 2009
This was AMAZING!!! My boyfriend and I loved it! I am not a very big mustard eater but this was so good. I used a large 1lb salmon filet and did not cut it up when cooking. Without any dijon on hand I used 2 tbsp whole grain mustard from central market and 1 tbsp honey mustard. Everything else I kept the same. I spread this on thick then sprinkled the bread crumbs over the salmon leaving out the nuts. Baked for 10 mins then broiled for additional 3 mins to get the crust crispy. Excellent! Served with long grain wild rice.
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: May 18, 2009
I thought this was very good, but not EXCELLENT. I used panko bread crumbs- may have been better with some kind of flavored bread crumbs. I omitted the pecans as hubby doesn't like nuts. Very quick and easy. Would make this again,especially when it isn't grilling weather.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 15, 2009
We probably eat this every couple of weeks. It is awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 8, 2009
Absolutely delicious. Cooked it exactly according to recipe- cannot fault anything about it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 6, 2009
I think this is a great recipe. I didn't have the pecans, but it turned out to be wonderful with out them. My boyfriend loved this one! Thanks for the post!
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Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

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