Reviewed: Jun. 25, 2009

I used cucumber dill mayo - mm mm mm! I agree, you can almost half the amount for the sauce and it would be much lighter and not overwhelm the salmon.

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SHELLITO

Cooking Level: Intermediate

Home Town: Fergus Falls, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jun. 24, 2009

this was good but there was way too much sauce. i used light mayo and used as much mayo as mustard. even then i could have reduced the sauce by half. someone suggested leaving the sauce on the side and this is a good idea ... you can control how much you use.

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RobynHG

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Reviewed: Jun. 23, 2009

so good! And easy...just watch the salmon carefully as I didn't need to cook as long as suggested. Also, didn't have thyme and it was still yummy.

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jesscass

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Reviewed: Jun. 16, 2009

Delicious! Some of the best salmon I've ever made. But the mayo really was a bit much... I like the suggestions of substituting at least some of the mayo with plain yogurt. I will definitely try that next time I make salmon.

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Tea Slinky

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Reviewed: Jun. 9, 2009

Another great salmon recipe!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 3, 2009

Very good. I made less sauce for the same portion of salmon and the coverage was good. Served it with some lemon slices, steamed Asparagus seasoned with a little butter and lemon pepper and Basmati rice. Husband and children ate it all and wanted more! If the kids will eat it you know it is good!

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musketeer_m0m

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Reviewed: May 27, 2009

Pretty good but next time I think I'd rather have the sauce be cool and work as a refined tarter for dipping instead of cooking it on top of the fish. Substituted fat free Greek yogurt for the mayo.

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mezo

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Seattle, Washington, USA

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Reviewed: May 22, 2009

This was delicious. Trying to make it healthier I used one cup of fat free yogurt and a half of cup of lite mayo all instead of the 1.5 cups of mayo. I will definitely make this again.

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KLPOLLARD

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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Reviewed: May 18, 2009

Great recipe. I've made this twice so far, and even my non-fish eating husband likes it.

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newcook89

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Reviewed: May 14, 2009

I'm an Alaskan and have LOTS of salmon recipes. This will be one of my favorites from now on!

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Reba

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Reviewed: May 11, 2009

I used 1/2 on the fish and saved the other for dipping. I ran out of regular mustard and subs half with deijon. Good.

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sewhappy

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Reviewed: May 8, 2009

It was very good and my husband loved it. I added a little less mustard and added in dijon, and added in chili pepper for a little spice. I'll be making this again. Thanks for sharing.

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katR

Cooking Level: Intermediate

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Reviewed: May 3, 2009

WOW What a great recipe. I loved it just as is however I also love a bit of spice so I tried it again with 1 teaspoon of my favorite pepper sauce and the flavor just came alive. Rock On.

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Terry

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Reviewed: May 2, 2009

Easy to prepare and absolutely delicious. Followed recipe and wouldn't change a thing.

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DLBH5

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Reviewed: Apr. 30, 2009

Being an Alaskan with a freeezer full of salmon that needs to be eaten before we approach another fishing season, I'm always looking for new ways to cook salmon. This recipe was **OK** but in no way fantastic. I chose to use yogurt instead of mayo (why take a healthy fish and make it unhealthy???) but I found the mustard to be too strong and overwhelming. While my family ate the fish, none were turning cartwheels over it. I cut two fillets into normal (computer-mouse) sized portions and baked for 30 minutes with the skin on. It was fine but a little dry. I would have removed at 25-27 minutes. Hope this helps!

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Mellie

Cooking Level: Beginning

Home Town: Wasilla, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Apr. 26, 2009

After never being a salmon fan, this has totally changed my mind. Like the others reviews, I cut the recipe in half and I switched the mayo to non fat plain yogourt with 1 tbls of lemon juice and 1/8th cup of dijon and leave the rest of the recipe as is and it just gives a very light flavor and it leaves the salmon moist, tender and melts in your mouth. An excellent companion to this dish would be some potatoes, carrots and onions with a little garlic wrapped in tin foil and cooked on a bbq so that tht flavors melt together with a side salad or coleslaw. It really is restaurant quality and would recommend everyone try this recipe!!!

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LAURA BACHNER

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Reviewed: Apr. 23, 2009

This was great. The Salmon was very moist. I was afraid the mustard would be overpowering, but it was not. Used 1/2 lite mayo and 1/2 lite miracle whip. I had a whole salmon fillet and felt like I was frosting a cake. I still had a lot of the mix left over. Thank you for sharing. My family loved it!

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Thogan

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Reviewed: Apr. 20, 2009

A very tasty and quick recipe. This creamy dill thing on top is amazing! I only made 2 servings and had way too much mayo/mustard/etc. mix leftover, but I think maybe next time I'll just put more of it on the salmon. I don't know what to serve with this, though. Pasta, maybe? We stir-fried some vegetables with pesto, but it didn't go well together (the pesto made it sweet).

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Floderten

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Reviewed: Apr. 18, 2009

I gotta admit I had my doubts about this recipe but I tried it anyway because of all the good reviews. I cut the recipe in half as suggested, and it made a perfect amount. When my husband (the picky eater) tried it, all he said was "OH, WOW!" over and over again. He absolutely LOVED it. I loved it, too and will most definitely keep this recipe and use it again! I did not have any of the fresh herbs, so I used dried and adjusted accordingly. I used dijon mustard. YUMMY!!!

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MEESELF

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

I really enjoyed this recipe. I live a very low-carb life so this was great. The only change I made was that I added about 1 tbs of fresh lemon juice to the mayo mix. Also, I only had dry (not fresh) herbs... tasted just fine :)

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