Reviewed: Mar. 27, 2012

It was tastey. My daughters thought it was good.

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Reviewed: Mar. 24, 2012

This was tasty and my husband made it gourmet by prettily arranging the toppings ;) We didn't measure out the mustard-just made sure to lightly coat-he brushed it on with a basting brush. Also, we used a smaller casserole dish and cooked for 15 minutes and it was too long-next time we'll have to check at 10 and go up from there.

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erinjanice

Reviewed: Mar. 17, 2012

Very, very good recipe and one we will repeat. Made it exactly as written except used leeks instead of red onions. We all enjoyed it, it just wasn't exceptional.

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KateB

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Reviewed: Nov. 27, 2011

This is my new go to salmon recipe. the first time i made it, i felt that the onions were undercooked. i remedied this the next time by prebaking the onions and garlic for 10 minutes before adding it to the top of the fish.

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MOOFARK

Reviewed: Aug. 16, 2011

I didn't like this that well. The amount of mustard overpowered the delicate taste of the salmon. I think if maybe a quarter of the mustard were used, along with some white wine and honey, this would be a pretty good dish. As is, it's not very enjoyable. Thanks anyway.

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MARFYC

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: Jun. 11, 2011

Truthfully Hubby & I were both very disappointed in this recipe.. we both LOVE garlic but just felt like it was very bland & missing something.. I would not make it again.. Each to their own, I guess....

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chill

Home Town: San Diego, California, USA

Reviewed: Apr. 24, 2011

it was ok - needed something more

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Nicole

Reviewed: Apr. 12, 2011

Perfect! Used a shallot in place of red onion (only because that's all I had on-hand). Very nice dish!

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snaultybeans

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Apr. 6, 2011

i used smaller fillets ( about 3 oz) so i halved the baking time, and i didn"t have any tarragon so i put a little parmesean cheese over top of the mustard, garlic, onion etc. served with sauteed spinach over brown rice. it was awesome! super moist and yummy. this has definitely become my go-to salmon recipe!

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alice richards

Reviewed: Mar. 12, 2011

Hold the Dijon! I wanted to give a new flavor to the salmon I had ready to cook and thought this looked amazing. I didn't have tarragon or onions, so I just put Dijon garlic and a little Cajun seasoning for some heat. I was overwhelmed by the dijon but I think it will be better next time with some changes for my taste. I will use less Dijon, cook the onion and garlic first and skip my Cajun idea

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