Reviewed: Nov. 12, 2009

Ok this was so good, but I did change it a little but not cause I wanted to. Somehow I forgot to get mustard and thought I had some but I didnt. So I cut the mayo in half and use some plain yogurt for health, and used annie goddess dressing in place of mustard and a little lemon. I used fresh herbs and I think I used more than I was suppose to but I did it to taste. I will remake it the right way next time just to see, I hate when people make things on here and completely change everything than rate it. So maybe I will rerate it too, but it was sooo good.

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swtdrms81

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Nov. 6, 2009

This was quick and easy and very good! I found the recipe made more sauce than I really needed but the flavor was great without masking the taste of the salmaon. I would definitely serve this proudly to guests!

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Maryd

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Reviewed: Oct. 30, 2009

Mustard doesn't seem to do well as a baking accoutrement. I took everyone's advice and cut down on the sauce tremendously, especially the mustard. The sauce was tasty in the mixing bowl but was way too baked-on after baking. It was like crenallated topping...not a true sauce just some cooked-on glop. I am sorry i wasted 2 nice fillets for this. I will stickto baking with olive oil/spices/white wine or grilling with a honey-mustard sauce. I hate to give negative reviews but also hate the thought of someone else wasting salmon which is not cheap.

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The French Chef

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Reviewed: Oct. 28, 2009

It was a hit in my apartment! I used a cup of yoghurt and a 1/2 cup mayo which tasted a little healthier and still worked well. I would recommend cutting back on the mustard since it ended up being a whole lot of French's mustard for me. BUT you could do half dijon, half yellow and be great! I also mixed half the amount of dill into the mixture instead of putting it all on top.

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DrKs

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Reviewed: Oct. 26, 2009

I made this recipe for my husband and myself. It was wonderful! My husband said it was definitely a do over!

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jcrn

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Reviewed: Oct. 13, 2009

That recipe was the best salmon I have ever had. My husband doesnt even care for salmon.. but has told me now that he will request this one often!! I eat salmon a great deal in fine dining restaurants and this was tops!!

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Mom2GBAM

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Reviewed: Oct. 9, 2009

Wow! So good!

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Tyanna Gray

Cooking Level: Intermediate

Home Town: Blaine, Washington, USA

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Reviewed: Sep. 29, 2009

Used yogurt instead of mayo. Turned out a bit sour -- I'll try with some mayo, and perhaps less mustard.

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aurelius99

Cooking Level: Beginning

Home Town: Scarborough, Ontario, Canada

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Reviewed: Sep. 24, 2009

I actually have a recipe thats so similar to this where you use about a lb of salmon fillets, 1/3 cup sour cream, 2 tsp. of dill weed, 2 tsp. of yellow mustard, 3 tbs. of mayonnaise, 2 tsp finely minced onion, 2 tbs grated parmesean cheese and 1/2 cup of cheddar cheese. I lay the fillets in a greased baking dish. Then in a separate dish, I combine the sour cream, mustard, onions, mayonnaise, and dill weed. Then I season it with salt and pepper. Next, spread the mixture over the salmon and bake at 450 degrees for 10-12 minutes. When the fillets are just done, I sprinkled a little paprika over top it and added the cheeses. I then broiled it for about a minute. It is delicious :)

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magdalayna's mom

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Reviewed: Sep. 22, 2009

It was alright taste wise, but it a little too thick and creamy for us, would take the mayo down a notch or two next time, and maybe crunch up some crackers on top for a better texture! My 2 yr. old ate salmon though, so it's staying in my recipe box.

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shopmomma79

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 15, 2009

Great recipe! mild and yummy!

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brraja

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Woodinville, Washington, USA

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Reviewed: Sep. 10, 2009

The taste was good (used dijon). But it was so oily that it was hard to get past the greasy taste. I might use the sauce as a dipping sauce next time....not cooked, so that the mayo does not break up under the heat.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Sep. 8, 2009

Very good - definitely will add to my recipe box. I thought the mustard was a bit much so I cut it in half and only used half of the mayo mixture...The whole family loved it!

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kat>in>hawaii

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Reviewed: Sep. 2, 2009

It was OK did not care too much for the mayo part. I do like this recipe as a last minute main dish but next time I will use yogurt or light sour cream.

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sweet2th

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Sep. 1, 2009

Just made this as a last minute meal for myself so I scaled the recipe to 2 and it still came out to be way too much!! I put salt, pepper, and garlic powder on one side, then lightly sprayed some foil and placed the pieces seasoned side down and then topped it with the sauce and dill! I couldn't exactly close them after so I folded the edges of the foil up and placed them on a baking sheet for 40 minutes (I like mine dry) but still came out so juicy and flaked perfectly!! My boyfriend is an extremely picky eater and said he couldn't eat because he was going to the gym but said he'd have bite, finished the whole piece then had some of mine! I love the flavors of this but the sauce should be used sparingly, I thought about using the extra as a dipping sauce but it would be way too much, it would be good with lightly seasoned or blackened salmon though! Great easy recipe, I made the sauce in a measuring cup and used foil...barely any clean up!!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Reviewed: Aug. 30, 2009

I also think there is more topping than is needed for the amount of fish. It ran off the edge of the fish and burned to the pan. Great flavor. Will definitely make this one again!

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sunlovinlady

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Reviewed: Aug. 29, 2009

Yes there is more topping than needed for the amount of fish so that needs to be cut back but the flavor is great as long as you don't slather too much on....great way to have salmon.

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Aug. 25, 2009

We really liked it. My husband at the whole thing with sauce, even though he "doesn't like mustard". I only made half the sauce and didnt use dill because we were out. I think if I made it again I would use a little less mustard. Very good though.

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jennifer

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Reviewed: Aug. 23, 2009

I would NOT recommend this recipe unless you LOVE yellow mustard as it tastes more like that than anything (and that was with using part dijon). Swapped out part of the mayo for yogurt as many suggested, put everything else as the recipe stated. After completely covering the almost 2 lbs of salmon I still had over 1/2 of the topping left, which ended up going down my sink.

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PAMINMI

Cooking Level: Intermediate

Home Town: Palos Hills, Illinois, USA

Living In: Gladstone, Michigan, USA

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Reviewed: Aug. 18, 2009

My family couldn't get enough. To be honest we didn't have all the spices so I used a tablespoon of mrs dash and two teaspoons of the dill and a sprinkle of cayenne it was excellent and ready quick which is hard to beat when you work full time. It was a great way to cook that wild caught Alaskan Salmon.

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Tracy

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Salmon Fillets with Creamy Dill

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