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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Reviewed: Aug. 14, 2009

I've made this twice now. the first time I followed the recipe very closely and it was excellent! Moist with a beautiful combination of flavors, and easy, too. The other night, we wanted it again, but did not have fresh thym or basil, but we did have fresh cilantro/coriander. The coriander mayo mix was delish, but we thought is needed *something*, so a dash or two of Tabsco later, it was perfect. Both versions get a big thumbs up.

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goodeatNZ

Cooking Level: Expert

Home Town: Yuba City, California, USA

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Reviewed: Aug. 10, 2009

This was really good and easy to make.

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Amber Sortor

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Reviewed: Aug. 8, 2009

I've made this the mayo way and the yogurt way, and the mayo way does taste better-- but it's definitely not as healthy. This is a good recipe that is very fast.

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ksm4482

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Aug. 7, 2009

very good thanks!

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chrissy

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Reviewed: Aug. 5, 2009

I halved this recipe and it was still more than enough. I also added in a little more dill, not just putting it on the top of the mixture, but in it as well. I should have cooked the salmon for 12 mins instead of 15, it was a little dry on the edges. It's a definate keeper though! I also didn't use fresh spices, I used dry and it was still pretty darn good.

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sofakingblonde@gmail.com

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Reviewed: Aug. 3, 2009

Good recipe - I'm not the biggest fan of mustard though. Little too sour for my taste. Overall pretty good dish.

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m4sterch3f

Living In: Los Angeles, California, USA

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Reviewed: Jul. 31, 2009

Incredible sauce. A definite keeper. I used another reviewer's suggestion of subbing yogurt for the mayo. Delicious.

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Sam Van Hallgren

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Reviewed: Jul. 23, 2009

Two small adjustments and this recipe recieved RAVE reviews by all!!! Based on other reviews, I used 1/2 c. mayo and 1/2 c. light organic sour cream. Also only had stone ground mustard and used 2-3 TBSP. The herbs are what REALLY made the salmon (fresh Alaskan red, by the way!) really shine! Served with a cucumber/sour cream salad and fresh Minnesota sweet corn -- this meal was to die for!! Thanks for yet another tasty way to enjoy our native salmon!

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AK Cook

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Reviewed: Jul. 18, 2009

Delicious. I use low fat yogurt instead of Mayo. In fact, I have never cooked with mayo. But it is delicious.

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coolmallu

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Reviewed: Jul. 15, 2009

The salmon turned out moist and flaky. As others have said the recipe makes way too much sauce..and I'm a person who likes sauce! Did use 1/2 the mustard called for. Would make again.

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flowerlady464

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Reviewed: Jul. 8, 2009

I liked it and super easy for making my first Salmon ever. The only thing that I would change was adding a thinner layer of dill/mayo sauce. I just thought the fish to mayo ratio was a little off even though I made the recipe exactly. I did use FF mayo and thought it tasted fine.

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ktlm007

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Reviewed: Jun. 30, 2009

in general we liked it, but the prevailing opinion is that it needs some kick. we're thinking horseradish. this, btw, would be REALLY good on a salad (no dressing). i think i'd like to try it with sour cream too, instead of so much mayo.

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