Reviewed: Feb. 6, 2008

This had really great flavor. I did add a little of garlic and onion to it like another reviewer suggested and my husband loved it. I only gave it 4 stars becuase I personally thought the flavor was a little overpowering of the fish. Otherwise it was great and the coating kept the fish nice and moist.

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miki

Cooking Level: Professional

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Reviewed: Jan. 31, 2008

Very easy to make and nice flavor.

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Lij

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Reviewed: Jan. 30, 2008

The salmon was very tasty..It came out perfect..followed it to a "T"

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JSD123

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Reviewed: Jan. 21, 2008

We eat this all the time. Here is my tip, melt the butter in a sauce pan and then add the breadcrumbs. Stir for about one minute and then put onto the Salmon. This makes the topping crunchy and the butter is more evenly spread.

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REBECCAANNE22

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Naples, Campania, Italy

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Reviewed: Jan. 14, 2008

Not bad but it was hard to get the amount of Dijon mustard right when varying the amount of fish used. It came out nicely the first time, but the next two times I spread a little too much on the fish and it was overpowering.

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jcadam

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Reviewed: Jan. 13, 2008

My family all loved this recipe. I used yellow mustard, (I was out of Dijon,) and then added curry powder, turmeric, and onion and garlic salt. I also grated some parmesan cheese over the top and used freshly ground black pepper. I served with baked fingerling potatoes. It was delicious. Thanks for this recipe!

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honeybelle

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Reviewed: Jan. 5, 2008

This was a very easy and tasty recipe.

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: Jan. 1, 2008

This recipe was just what I was looking for. Fast, easy and good. Thanks!

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DSPAA

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

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Reviewed: Dec. 30, 2007

Excellent way to cook salmon without making a healthy entree unhealthy. I've made it twice - once with Italian breadcrumbs and once with panko crumbs. I thought I would like the panko better because it's crunchier, but I actually think the Italian seasoned crumbs are better suited for it. I didn't use the butter - I sprayed the tops with butter-flavored Pam. Crisped it nicely.

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jennhcb

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Crested Butte, Colorado, USA

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Reviewed: Dec. 19, 2007

This was absolutely delicious. Both my husband And I loved this so much. the layer of bread crumbs really helped to keep it moist inside. It wasn't at all dry like salmon usually is when anyone else cooks it. Fabulous recipe! And it tastes so much more complex than it really is. :)

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Samantha D

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

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Reviewed: Dec. 16, 2007

Very tasty and quick. Be careful not to add too much salt.

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MELISSAT81

Cooking Level: Expert

Living In: Bridgewater, New Jersey, USA

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Reviewed: Dec. 12, 2007

I as well used panko bread crumbs. was so easy and so good.

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ABD297

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Groton, Massachusetts, USA

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Reviewed: Dec. 6, 2007

YUM! This salmon recipe was absolutely delicious. The bread crumbs provided a nice seal for the fish, which kept it nice and moist. It was incredibly fast and easy to make. I added a little extra mustard, for a little zing. I also used panko style bread crumbs just because I like the texture better. I'll definitely be making this again...

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Ashley

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

I unintentionally left out the butter and it still tasted really good. Next time I'll add the butter!

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JEDIANNIE

Cooking Level: Expert

Home Town: Vail, Iowa, USA

Living In: Sunnyvale, California, USA

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Reviewed: Nov. 13, 2007

This was really good. I followed the recipe as written. I may have cooked mine a little too long because it was a little dry though. Will make again. Thanks for the great recipe.

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killianfam

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Ammon, Idaho, USA

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Reviewed: Oct. 28, 2007

I added about 1-2 tbls. of honey to the mustard and let sit on the fish for about 20 minutes. Also for a GREAT crunchy texture I used Panko (japanese) bread crumbs. They can be found at many grocery stores. This got rave reviews for our Salmon Sunday dinner! My son's (age 14) had a friend over for dinner, not a big fish eater. He ate EVERY bite! Will make again.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 28, 2007

Delicious, the crust keeps the moisture in beautifully. I cook it on a bed of onions- yummy.

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TININEUN

Cooking Level: Intermediate

Living In: Worcester, Massachusetts, USA

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Reviewed: Oct. 25, 2007

I made this recipe last night, and it was so delicious! everyone loved it. i will definitely make this again.

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mel

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Reviewed: Oct. 17, 2007

This is an outstanding recipe - very simple and easy to prepare but incredibly flavorful. I made it without any modification and served it with the Roasted Asparagus in Butter Balsamic Sauce (another favorite from this site). It was the perfect quick and delicious weeknight meal.

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