Reviewed: Oct. 11, 2009

Hubby made this tonight using our freshly caught king salmon. We cut the steaks a little thick so it took a longer to cook, but otherwise followed the recipe. It turned out yummy!

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Suzyq01

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Reviewed: May 16, 2009

Great and SO easy! I usually just bake the salmon in a marinade. This was simple and a new twist!

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Petrina

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Reviewed: Apr. 16, 2009

This was a nice a quick salmon dish. Nothing specatular, but definitely suited to most peoples tastes. I will definitely be making this one again.

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Diane

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

This was VERY tasty! I broiled the fish about 7 inches away from the broiler - any closer and the crumbs will burn - and it turned out awesome. I served with a heaping serving of coleslaw and voila... a great meal! Thanks for the recipe!

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Abigail West Cureton

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Reviewed: Feb. 6, 2009

I made this last nite, and instead of saltines, I used the broken bits you get from tortilla snacks, and ground them up in a blender. Would definately make this again.

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Ursula

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Reviewed: Jan. 31, 2009

I originally saw this recipe in Quick Cooking magazine years ago. It quickly became a staple at our house. It is absolutely delicious! Forgot to add that I don't use saltines for this recipe. Buttery crackers make the dish.

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GodMadeMePretty

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Reviewed: Aug. 3, 2008

Quick and easy...i loved it!

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Joanna M.

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 11, 2008

This was really delicious! I did not spread the crumb mixture on both sides of the salmon. I thought it would make it too soggy on the bottom. I just melted the butter in the microwave and poured it into the pan. Then, I flipped the salmon in the butter to make sure they were covered with butter on both sides. Also, I used Ritz crackers instead of the Saltine crackers. The Ritz crackers have a much better texture in my opinion and much more flavor full. Then, I sprinkled the salmon with the crumb mixture. A few of the crumb mixtures fell into the butter surrounding the salmon. I just didn't even bother to scoop them out. The dish came out wonderfully. The extra crumbs that fell off the salmon into the butter gave the salmon a nice crusty siding. I will make this again!

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Chef Helen

Cooking Level: Intermediate

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Reviewed: May 6, 2008

Just looked up this recipe tonight. Made it in less than an hour, and my boyfriend says it's the best salmon he's ever had. Though, I got salmon that was stuffed with a blue crab mousse, the crumb and herb crust was perfect! Thanks for sharing the recipe!

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PitBoss007

Cooking Level: Expert

Living In: Clearwater, Florida, USA

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Reviewed: Apr. 21, 2008

This recipe is great. It was an easy alternative to grilling and tasted delicious!

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Shana

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Reviewed: Mar. 3, 2008

This was easy to make and delicious. I did not crush my crackers as fine as some might like (see picture), but personally I liked it this way. Also a tip - take the extra crumb mixture from the bowl, spoon it over the steaks and push it into the steaks with your spoon. The more topping the better, in my opinion!

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Cookin' Mama

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 18, 2007

wouldn't change a thing.

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dan0702

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Reviewed: Feb. 23, 2007

I'm a novice fish cooker but an excellent cook otherwise I thought the taste was very good, easy to do recipe and a very good starter one for me. 1/2 the cracker mixture would have been sufficient - wound up tossing most of it. Tasty enought not to overpower the salmon steak but it did not crisp in oven (as picture shows). I might try a different recipe but this was definately worth the try

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WOODSTCK

Cooking Level: Intermediate

Home Town: Bayside, New York, USA

Living In: Whitestone, New York, USA

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Reviewed: Nov. 28, 2006

The wife and my almost 2 year old loved this. Since I am the cook I am a little more critical. My crackers weren't crushed as fine as needed to be and I am personally not a huge fan of Parmesan cheese but this was a good meal I wouuld fix again.

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