Reviewed: May 26, 2012

This is my 13-year old son's favorite meal! My finicky husband loves it too as well as my four-year old. The only suggestion I would make is to mix the breadcrumbs and butter together and then place on fish. Drizzling the butter won't make a nice coating.

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Reviewer:

Sharon

Reviewed: May 24, 2012

Great recipe as is.

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Reviewer:

Kim

Cooking Level: Intermediate

Reviewed: May 20, 2012

Love this recipe! It has become one of my favorite salmon recipes, and I make it regularly. I typically make my own breadcrumbs, which is super easy, and the other ingredients for this recipes are always on hand. I pair it with broiled asparagus, which is a great combination.

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Stacy S.

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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: May 13, 2012

This is a great recipie!! So simple and yet so delicious. I took another reviewer's advice and mixed the bread crumbs and melted butter together before coating the fish. It sticks much easier and makes a wonderful crisp coating.

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skluson

Reviewed: May 9, 2012

I added a couple of ingredients to make it pop!!! I mixed in a bowl: a little red wine vinegar, a splash of lemon juice, panko Japanese style breadcrumbs, 1/3 melted butter, garlic, black peper, old bay seasoning, mediterranean seafood sauce, spicy brown mustard(out of dijon) and mixed in some olive oil to wet the mixture up. I spread this over the salmon and thenplaced in preheated oven for @ 15 2o0 mins....delicious!!!!!!!

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Reviewer:

nilda

Home Town: Hinesville, Georgia, USA

Reviewed: May 2, 2012

I love the base idea I say run and make it your own! I used chipolete mustard and just a slight drizzle of Extra virgin olive oil instead of butter also I made a dark green salad with tons of yummies hope you all love this great resipe as I did

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stephy87

Home Town: Carbondale, Illinois, USA

Reviewed: May 2, 2012

I personally don't like salmon but bought a small fillet for my husband as a trial since I never made it before. I kept it in the oven a bit longer then stated, so it was a nice golden color with some crispiness. My husband went crazy over it, and so did my kids! Then they convinced me to try it, and I loved it, too! We were all upset that I only bought a small fillet, so today I am making it again, but this time enough for the whole family. This recipe was delish! It did not have that strong fishy salmon flavor, and as the other commenter wrote, the dijon compliments the salmon perfectly. Thanks, CHRISTYJ, for the awesome recipe! :)

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Reviewer:

mama3uae

Cooking Level: Beginning

Reviewed: Apr. 30, 2012

So easy, quick, and delicious. This recipe is one of my go-to recipes for salmon and I've probably made it 25 times.

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Reviewer:

haideta

Reviewed: Apr. 26, 2012

These were quite good! My husband made them on the grill (charcoal), which added an extra flavor to them. The only problem with the grill was that we weren't able to get the top to crisp up. However, the flavor of the recipe was still great! We will be using this again...and I think it would work well with other mild fish like tilapia and swai.

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