Reviewed: Nov. 8, 2009

way too much mustard flavor....if you don't love dijon then don't make it!

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lovin' the UK

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

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Reviewed: Nov. 4, 2009

My dh and i liked the mustard flavor of this recipe, but i would suggest going very light with the bread crumbs.

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MonicaC

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Reviewed: Nov. 3, 2009

I used about half as much Dijon and found the flavor to be amazing. As another rater said, the salmon was a bit mushy, so I'll try broiling next time. All in all, very flavorful and delicious, and I'll definitely make this recipe again.

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redheadwalking

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Reviewed: Nov. 2, 2009

Simple, yet incredibly tasty! I tried the suggestion of adding the breadcrumbs to the melted butter instead of drizzling the butter; definitely a great idea!

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Kate

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Reviewed: Oct. 27, 2009

This recipe was so easy! I didn't measure anything, just added whatever looked right. haha. I had to cook mine a bit longer at 400 and then broiled it for a couple minutes to get the top crunchy. The dijon was a little overwhelming at first, but it definitely grows on you. This is actually better the next day (eating leftovers now for lunch!). Might try using honey mustard to see if we like that better.

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danart920

Cooking Level: Intermediate

Home Town: Portland, Tennessee, USA

Living In: Hixson, Tennessee, USA

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Reviewed: Oct. 24, 2009

Super, super easy. If it wasn't, I'd probably be giving it three stars as I liked it, but nothing to write home about. My husband loved it though. Only difference is I added a little honey mustard to the dijon and seasoned my own panko breadcrumbs. I will be making it again just because it was so simple and great for nights where we need something quick.

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ANNYBER

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

This is the most boring tastless recipe I have ever made. It needs something else, maybe honey, chilli and pepper, its just so tasteless. Wouldn;t make it again.

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Kathinoz

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Reviewed: Oct. 17, 2009

My husband is the salmon eater and while he said he liked this recipe, I could tell it was just OK.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Sep. 23, 2009

barely okay; would not make again. served with The Ojai Cook Lemonaise to make it a little more interesting.

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mug4you

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Reviewed: Sep. 16, 2009

I have made this a couple times. This time I made my own bread crumbs in the food processor using sour dough bread, adding some olive oil just to barely make them damp and some fresh parsley. Pulsed it a few time. I seasoned the fillets with some lemon pepper and just a pinch of sea salt on each fillet then applied the dijon. Covered with the bread crumbs just lightly pressing them into the dijon. Butter not required this way either. This definitely was an improvement from past experiences. Try this I think you will like it.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Sep. 16, 2009

I thought this was decent. The flavors of the dijon mustard and the seasoned bread crumbs were competing too much. I would recommend using more dijon or cutting back on the breadcrumbs. Also, extra salt is not needed because of the salt already in the crumbs. My favorite dijon salmon is still "Baked Dijon Salmon" from this site!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Sep. 14, 2009

Very good flavor. I dont usually care for salmon but the mustard and the bread crumbs made a great combo. My boyfriend said the flavors were too strong but he went back for seconds. Either that means he liked it...or was just REALLY hungry!

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CRIos916

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Reviewed: Sep. 13, 2009

This recipe was good, but not what the taste that I was looking for.

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Crumpet

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Reviewed: Sep. 2, 2009

This was pretty good but not what Im looking for in a salmon recipe. The breading was good and the flavors were OK but I felt it was a little overwhelming.

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Reviewed: Sep. 1, 2009

This was absolutely phenomenal! I was a little suspicious at first because I didn't know how the dijon mustard would taste on the salmon, but it turned out amazing! Even my boyfriend, who HATES mustard, loved it! I used prepackaged salmon filets, and let them thaw out. I followed some other peoples' advice and melted the butter in the microwave, then stirred in the bread crumbs. The fish turned out crunchy and delicious. Also, I didn't really measure the breadcrumbs or the mustard. I put more on a couple and less on the rest. More mustard is definitely the key!

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fmulmt

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Reviewed: Aug. 31, 2009

I'm trying to teach myself how to cook fish, and for just starting out this was a good recipe. Very simple, fast and tasty. I would add a bit more dijon than called for and I needed more than 1/4 cup of bread crumbs but other than that it was great!

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lauren

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Reviewed: Aug. 31, 2009

I am a new mom and I needed an easy, delicious way to make salmon- as I just have a few minutes to get something baked before baby wakes from her nap. Awesome recipe and soooo tasty. We already had these ingredients- so it made it even easier. Thanks!!

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Tycarene

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Reviewed: Aug. 16, 2009

My sister and I LOVED this! Even my husband who normally hates fish thought it was okay. I put a little too much dijon on, so next time I will spread it a little thinner. I tried combining the butter and crumbs but then it was thick and I couldn't spread it over the dijon so I just ended up sprinkling the crumbs and dripping butter over it and it turned out perfect. Definitely making again!

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ChristieAnne

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Reviewed: Aug. 15, 2009

So simple and so tasty! I also combined the butter and bread crumbs to make it crispy. All I had was regular bread crumbs so I added some season I had in the cupboard and it still came out tasty! I will be keeping this recipe close by.

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jdoss

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Reviewed: Aug. 12, 2009

Easy and delicious. Using foil on the pan leaves no clean-up as well. The fish lifted right off the skin when I used the spatula to transfer it to a serving dish. Moist and yummy!

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