Reviewed: Nov. 9, 2009

I made this for dinner tonight and it was excellent! I didn't change a thing except I used panko bread crumbs and I coated the fillets all around with the wet and dry ingredients. I also ground the pecans for a couple of seconds in the blender for finer crumbs but the flavor still came through. It would make quite an impressive dish for guests. I served it with baked potatoes, green salad and French bread.

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YellowBird

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

This is awesome! I used panko bread crumbs because I like the light texture they add. Also I used unsalted butter. Perfect. Thank you for sharing. This is my new go to recipe for salmon, especially if I am going to have guests over.

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bridgett

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Westminster, Colorado, USA

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Reviewed: Nov. 6, 2009

This was really good! I liked that it was very quick and easy to make...only bad thing was I didn't have any fresh lemons on hand. This would've been even better with some lemon squeezed on top. I was surprised that even my picky husband enjoyed it. Will definitely be making this again!

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snugglz3114

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Reviewed: Nov. 5, 2009

I have made this recipe several times, it is now my favorite way to prepare salmon. If you don't have pecans on hand it is still very delicious. And last time I was out of breadcrumbs so substituted crackermeal - yum, yum!! My husband really liked it too. Thanks!

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ASH_PDX

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

This recipe was really good. I used salmon filets without any skin so I completely coated the filets with the dijon mix and crumb topping. I actually didn't have enough crumb topping to cover all the filets completely, so I will double the crumb topping next time. I used crushed garlic croutons instead of bread crumbs since that's all I had, but it turned out great nevertheless.

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Tanya S.

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 31, 2009

substituted almonds for pecans as I like them better and it was still amazing!!!

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PHOTORUE

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Reviewed: Oct. 31, 2009

This recipe wasn't bad. My hubby wouldn't even try it. My daughter didn't eat any either. I was the only one to eat the fish. I thought it was better than recipes that call for the fish to be baked with lemon juice. If I made it again, I'd try marinating it in the honey mixture. The pecans were a nice addition. I didn't notice the taste of the parsley. I didn't think salt and pepper were necessary, so I didn't use either one. I would attempt this recipe again.

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WannaBeChef

Cooking Level: Expert

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Reviewed: Oct. 29, 2009

This is a really tasty recipe, and it looks more difficult than it is when completed. Very gourmet appearing and taste wiith relatively easy prep. We really enjoyed this A total keeper.

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andee

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2009

This recipe was great. My husband is not a salmon fan and he really liked it. This is a keeper. It goes in my recipe box.

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SandraO

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Reviewed: Oct. 28, 2009

A favorite in our house. My husband hates salmon but he will eat it prepared this way. I finally get to eat salmon again!

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evansmommy22

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Reviewed: Oct. 25, 2009

This was tasty and incredibly easy to prepare! I only had sliced almonds so I used that instead of pecans and it was still good. I also only had dried parsley and that seemed fine. If you use aluminum foil to bake, it's an even easier cleanup!

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DCSALSERA

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Reviewed: Oct. 21, 2009

Definitely one of the best recipes on this website! Absolutely fantastic!

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Lis

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

Yum! I've made this three times now, and this is one of the fam's favorites! Quick to prep, even for a newbie cook like me, and it comes out great without any tweaks. I double the topping bc everyone loves it.

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mandynyc

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Reviewed: Oct. 11, 2009

This was an absolute winner, but I skipped the nuts. It even convinced my anti-salmon boyfriend to like salmon!

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Elli

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 11, 2009

I love salmon. this was a pretty good dish although it had too much of a mustard taste-- i spose i should cut back on the mustard!

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Kristin p

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Oct. 8, 2009

I think this recipe is wonderful! My entire family loved it. The only thing I changed was the amount of topping...this recipe makes way too much. I cut it in half and the salmon was perfect! I don't know how anyone could say this recipe is bland.

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supernanny

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Reviewed: Oct. 7, 2009

This was not very good at all. Nobody in my house would eat this, not even my 1.5 year old, and he is NOT s picky eater. Have to really love dijon to like this. It was all you could taste.

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Des

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Reviewed: Oct. 6, 2009

I only made a few modifications to this recipe. To ensure optimum flavour, I used salted butter and panko breadcrumbs. I usually serve this over a bed of salad containing mixed greens, avocado, pumpkin seeds, cherry tomatoes, feta with a mild dressing like poppy seed or even just olive oil mixed with a bit of lemon juice and some fresh cracked black pepper. It's quite delicious. Thank you for the recipe!

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jaimychua

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Reviewed: Sep. 28, 2009

I tried this recipe based on my aunt's recommendation (who is an excellent cook). I really love this dish. All the flavors compliment eachother really well. The second time I made it I left out the pecans and I actually liked it a little better. Definitely squeeze some lemon on the fish when you serve it!

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Sep. 27, 2009

Best salmon I have ever eaten. I left the pecans kind of bigger, and really slathered on the honey dijon mixture. I let it sit for awhile and when I made it the filets were buttery, creamy, and delicious. I'm not a fan of parsley but I used it anyway, it was alright but I feel as if I would omit it in the future.

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Alana

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Baked Dijon Salmon

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