Reviewed: Apr. 5, 2009

A very nice & easy recipe! I didn't have salmon so I used fish and it still turn very well. I served the fish with a vegetables salad = brocoli & coliflower florets and sliced carrots with a cream cheese-mustard sauce. Place vegetable on a baking dish, cover them with plastic foil and cooked them for 6-8 minutes in your microwave. In a separate bowl, put 1/2 cup of cream, 1 bar (190 grams) of cream cheese, 3 TBS of mustard, 1/4 cup of milk, salt & pepper to taste and mix these ingredients with a hand mixer or blender. Por the sauce over the vegetables and cover it with grated mozzarrella/manchego or gouda cheese and cook in the microwave for 1 extra minute and serve.

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Perla Torres Govea

Cooking Level: Beginning

Living In: Cancún, Quintana Roo, Mexico

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Reviewed: Apr. 2, 2009

A few too many bread crumbs in ratio to the fish, but tasty. Next time I'll cut the recipe for the coating back even more.

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Jessica N.

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Reviewed: Mar. 2, 2009

This recipe had good flavor, but the crust was a bit too much. I like the flavor of salmon and usually use my own recipe but needed something different. If I were to make it next time, I would cut down on the topping and maybe brush on some light mayo before putting it on (keeps it moist and flavorful).

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Heather

Cooking Level: Expert

Living In: Rainier, Oregon, USA

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Reviewed: Jan. 20, 2009

I made this last night and it was very easy and tasty. I usually do not fiddle with a recipe the first time I make it, however I was out of thyme, so I used dill instead. I also mounded the bread crumb mixture on top of the fillet before baking. Both my kids liked this as well! I used the crumb mixture for some tilapia as well and it was just as good!

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dylandrewsdad

Cooking Level: Expert

Home Town: Teaneck, New Jersey, USA

Living In: Sicklerville, New Jersey, USA

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Reviewed: Nov. 28, 2008

I've been looking for a great salmon recipe lately and so glad to see this one! Like others, I added a bit more lemon juice and herbs. The results were fantastic -- though my wife wasn't a fan of breaded salmon. I've uploaded some before and after photos for everyone. Enjoy!!

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Daniel

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Reviewed: Aug. 20, 2008

This was very good and went over well with guests. I made a modification and used cilantro in place of thyme (couldn't find it) also forgot the garlic, so put it on top. It didn't turn out quite as well as hoped, thus a four star, yet very good.

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cookie momma

Cooking Level: Intermediate

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Reviewed: May 8, 2008

Great recipe I made a few changes. I doubled the herbs and added 1 tsp of tumeric. I used olive oil in replace of the butter and doulbed the amount. Omit the parmesan cheese. And use 5 cloves of garlic.

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Lani76

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Mar. 5, 2008

This was yummy!

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Ashleigh

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Jan. 14, 2008

I didn't think this herb combination really worked with my salmon, but it was fantastic with Tilapia. I made up a bunch of the herb combo and froze it, and I just pull it out of the freezer as needed. Makes a fast, easy, nutritious dinner that way.

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jcadam

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Reviewed: Feb. 16, 2007

This recipe was only okay. I thought the bread crumbs took away from the flavor of the salmon.

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Crevoiserat

Cooking Level: Intermediate

Home Town: Rohnert Park, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Feb. 2, 2007

After my mom tried this recipe, it became our new favorite recipe for fish (or at least salmon)! It is VERY tasty! Usually I need tartar sauce to smother on fish, but this recipe eliminates the need for that by being quite delicious on its own.

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