Reviewed: Mar. 18, 2008

Not a bad sauce, although a bit heavy due to the mayo. Works well on white fish too. Wish I had some yogurt around, as some others have suggested. Try adding a splash of dry white wine and a splash of lemon for a slightly fancier taste.

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DannyBoy

Cooking Level: Expert

Home Town: Fulton, New York, USA

Living In: Ashland, Massachusetts, USA

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Reviewed: Mar. 9, 2008

WOW! Yummy. I didn't have all of the listed seasonings so I did my own thing (Montreal steak seasoning & Italian seasoning) and it was still fantastic. I also reduced the mayo based on the advice of other reviewers (2/3 cup light mayo & 1/3 cup spicy brown mustard) BUT I almost wished I hadn't as the sauce was delicious and I like lots of sauce anyway. I also squeezed lemon juice over the fillet and cracked some black pepper over it prior to spreading on the sauce. It should be a good amount of sauce IMHO, like frosting a cake. All in all, it was amazingly tasty and a great deal easier than whipping up some Hollandaise sauce. Thanks for the awesome recipe!

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lab tech mama

Cooking Level: Intermediate

Living In: Stockton, California, USA

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Reviewed: Mar. 5, 2008

This salmon was excellent! Rather than use yogourt, as some have done, I used fat-free mayonnaise, and whole-grain Dijon mustard. I also used only dried herbs, as that was all I had on hand, the result was still great!

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Maria

Cooking Level: Intermediate

Home Town: Steinbach, Manitoba, Canada

Living In: St. Pierre-Jolys, Manitoba, Canada

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Reviewed: Feb. 26, 2008

Excellent recipe - but the sauce could definitely be halved, and next time I'll try it with yogurt as others have suggested for a little lower cal/fat option. Great recipe, though, and I'm excited to try the spread recipe on chicken!

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Chef Baggers

Cooking Level: Intermediate

Home Town: Purcell, Oklahoma, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Feb. 25, 2008

Very good recipe, we love Salmon so it's fun trying new ways of baking it! This one we will make again!! Thanks!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Feb. 23, 2008

I use this recipe every time I make salmon. I cut the recipe in half and I tend to use dijon mustard when I make this, but regular yellow mustard is tasty as well. Delicious!

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amy

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2008

Everyone in my family loves this salmon. I use about 1/3 cup of mayo and 1/3 cup of dijon mustard, which is plenty. Thanks for sharing.

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Jennifer

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Reviewed: Feb. 16, 2008

This recipe was very good. Unfortunately for me, I must not be able to tolerate baked mayo or something because it came back to haunt me later that night! But it was very good tasting!

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LOldis

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Anniston, Alabama, USA

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Reviewed: Feb. 7, 2008

This was an interesting and different dish. I halved the recipe as was suggested by other users. Even though I halfed the recipe there was still quite a bit left over, which was great as a dip for veggies! I also used half dijon, half plain mustard.

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Nickytababy

Cooking Level: Intermediate

Living In: Prince George, British Columbia, Canada

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Reviewed: Feb. 1, 2008

I wasn't sure I would like this because -- holy cow, that's a lot of mayo! But I needed a quick recipe for salmon with dill, and made this to the recipe. It was really good and my super-picky family loved it! I will make it again!

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Rebecca Burch

Cooking Level: Expert

Living In: Charleston, West Virginia, USA

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Reviewed: Jan. 19, 2008

After reading the other reviews, I used mostly yogurt but found I had way too much sauce so I only used half. I wish I had halved the recipe in the first place, instead I ended up throwing out a lot of the sauce. Other then that, this is pretty good, not fantastic but pretty good.

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KAYSZOO

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jan. 13, 2008

Yummy and easy. I used mostly yogurt instead of mayo. I threw in a couple of tbsp of mayo just to make it a little sweeter/creamier. But it was good the way it was. I also used dijon mustard.

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S. Chan

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

This recipe also works well with a substitution of 1c No fat Sour Cream, and either 1/2 c of low fat plain yogourt OR 1/2 c low fat mayo. The sour cream gives it a better tang that doesnt make it come out as sweet as using all yogourt

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NikThomps

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Reviewed: Dec. 9, 2007

Excellent. I also use plain yogurt plus 1/4 cup reduced fat mayo. No compromise on the taste though. Kids love it too.

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Mark

Living In: Evansville, Indiana, USA

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Reviewed: Nov. 8, 2007

don't put to much topping on or it taste funny but when I took some off it was great!! I don't like fish but this was wonderful my family loved it

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Aiden

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Reviewed: Oct. 29, 2007

This was okay. We all ate it, but the kids were not thrilled. They tend to not be picky eaters, either. We'll stick to our usual recioe,

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ANNYBER

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2007

I loved this recipe. I used dijon mustard that was a bit spicy and added some extra mayo to tone it down a bit. I also used extra dill, which was great. My only comment is that it is not good left over because the sauce on top congeals. The good news is that it is so delicious you can eat the whole thing! I will definitely make it again.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Sep. 19, 2007

So easy and so yummy!

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TM

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Reviewed: Aug. 28, 2007

The topping completely hid the taste of the salmon and I only used half of it on the salmon. If I was to make this again, I wouldn't use yellow mustard (honey mustard would likely be better) and I would only make 1/4 of the amt.

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SharkSteak

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Reviewed: Aug. 9, 2007

I made this for a mother's day lunch, and it was a big hit! So easy to make too.

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Angela

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Salmon Fillets with Creamy Dill

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