Reviewed: Apr. 7, 2012

I used full fat Greek yogurt, dijon mustard, and dried herbs. Salmon stayed moist, but took longer than I'm used to cooking salmon because of the sauce insulation. I cook to 130 degree on thermometer.

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Reviewer:

sueb

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Reviewed: Feb. 15, 2012

Pros: -fish comes out cooked very nicely (moist, flaky) -recipe's easy Cons: -recipe makes way too much topping The results of this recipe were okay. My boyfriend thought it tasted great, but I prefer other salmon recipes to this one. Perhaps a matter of taste here.

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melissalv

Cooking Level: Beginning

Reviewed: Dec. 26, 2011

my family liked this, so I'd make it again. It wasn't eye-popping wonderful though.

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drag0nwing

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Cooking Level: Intermediate

Reviewed: Nov. 16, 2011

made this last night and everyone loved it, just next time I will use half the amount of mustard

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razalas

Reviewed: Oct. 18, 2011

if ya going to rate a recipe you should not change it. then you are changing the recipe and should rate your own recipe. come on guys...really lol

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cajunmamma

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Reviewed: Oct. 9, 2011

I don't use all of the mixture on top of the fish. About 1/2. Made if for a dinner party last night and everyone said it was wonderful!

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for the love of CHOCOLAT...

Cooking Level: Expert

Living In: Midland, Texas, USA

Reviewed: Sep. 29, 2011

I made this for a friend and he LOVED it! the recipe makes much more than you need, so depending on how much you bake, divide the recipe.

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abbeyalderson

Reviewed: Sep. 12, 2011

We love salmon in all forms. I am very partial to dill (dried or fresh) and use it a lot on fish and vegetables. Really enjoyed your recipe but like another reviewer stated - it really does not need mayo and yoghurt actually brings out the fresh flavor much better. Thanks for a good addition to our salmon file.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Aug. 11, 2011

Sorry, but I really wasn't too thrilled about this recipe. My son's and their gals liked it though, so I gave it a higher rating. However my husband and I felt like the sauce masked the taste of our salmon too much. In fact my husband said it was like eating salmon with tarter sauce smeared all over it. I also felt the sauce had too much mustard in it and also makes a lot more than you need. I had three pounds of Salmon and had a lot leftover. I am glad I didn't use an expensive wild salmon with this recipe...I think this is the kind of recipe for those that don't really like the taste of fish...since the sauce is about all you taste.

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*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Jun. 11, 2011

Yum. I would say there was too much sauce, but I used the excess on my rice. Next time I won't be using mayo, but the yogurt as everyone's suggestions. Not only is it fatty but I find after you're halfway through, you get a little sick of the mayo taste. I also rubbed minced garlic, salt and pepper on the fish first, and mixed 1 tsp of dill in with the sauce, and then the other tsp on top.

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