Reviewed: Oct. 21, 2009

Just ok, not worth the trip to the store.

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Reviewed: Aug. 26, 2009

Very tasty recipe. It's not the healtiest way to prepare salmon with all of the butter and cream, but it would probably be a nice treat every once in a while. I substituted red onion for the shallot since it was what I had on hand. I also did not have lemon pepper, so I used some lemon zest and black pepper. Next time I will be more careful with the heat after adding the cream and butter because the sauce broke on me. I might also try adding some cornstarch slurry since that is also supposed to help.

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Andrea

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Reviewed: Aug. 16, 2009

One of the kids does not like salmon, so I made this when she was at camp for the rest of us. After the first mouthful, I got a big thumbs up from the 7yr old. The recipe looks complicated, but it goes pretty quickly. Absolutely delicous!

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flame

Cooking Level: Expert

Home Town: Rockingham, North Carolina, USA

Living In: Simi Valley, California, USA

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Reviewed: May 18, 2009

I made this for our 6 month anniversary dinner, even though my husband isn't so into salmon because I had some salmon i needed to use and I wanted to make something light. Let's just say he finished his plate! We both loved it! I baked the salmon and then served it over pasta with the sauce. I followed recipe to a T besides for using garlic and a only a Tbls of butter added at the end. The sauce was VERY oily so I added some more milk and it ended up fine! Thank you so much for this delicious recipe!

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newcook89

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Reviewed: Apr. 9, 2009

This recipe was delicious and very restaurant quality. Used chopped leeks instead and found this to be a nice addition. The flavor was rich and flavorful. The recipe seemed a little confusing but if followed step by step was easy. Definitely one to try.

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ladyjane

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Reviewed: Mar. 5, 2009

I made this but did lots of the changes. Probably only did about 3 Tbsp of butter total and did the shallots in olive oil. Also used whole milk and cornstarch. It was good and the kids liked it.

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MTRATTNER

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Reviewed: Jul. 8, 2008

OMG this was such an amazing sauce. We omitted the lemon pepper, and just used pepper instead because we didn't have any, and it was still very very rich. I put this over whitefish instead of salmon, and I'm glad I did because if it had been salmon, it might have been too rich. Definitely will make again.

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Chamomille

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Jun. 13, 2008

I was able to get some very fresh salmon and decided to give this recipe a try. My salmon turned out great! The sauce alone is fantastic, and combined with the salmon made for a very rich, tasty treat. I would probably save this recipe for special and/or company dinners as it is very rich and I don't even want to guess at the calories! Thanks for an excellent recipe.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 26, 2008

This was my first time cooking any kind of fish! I thought the sauce for it was awesome! I would eat it again but with a different kind of fish. I was not too thrilled with salmon. It has a very strong taste.

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Cindy

Cooking Level: Beginning

Home Town: Selden, New York, USA

Living In: Middle Island, New York, USA

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Reviewed: Feb. 12, 2008

This is a great recipe! The only thing I would change is use less butter (the butter was pooling in the sauce by the time the fish was cooked) and use milk in place of the heavy cream and cornstarch to thicken (to make the recipe a little healthier).

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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: Jan. 8, 2008

This was AWESOME. I revised slightly - I used milk in place of the cream and garlic in place of the shallots - due to not having these ingredients available. I also added about a tablespoon of cornstarch to the sauce to help thicken it. In the last few minutes of making the sauce, I added about 3 T of capers. YUM! I also baked the salmon (375 for 25 min) and then spooned the sauce over top. Delicious!!!

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sunnycook

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2007

It is was great and very easy to prepare recipe. I would recommend using less butter as Salmon is already a fatty fish. I also did not have white wine and cooked it entirely without it, and it came out great. Also I substituted the lemon pepper with regular white pepper because I already felt it had enough of lemon taste and did not want it the sauce to turn bitter.

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NiG

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Reviewed: Oct. 23, 2007

This is simply delicious! I used heavy cream. I doubled the amount of wine and cream and everyone cleaned the plate!

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AliciaR

Cooking Level: Expert

Home Town: Ciudad De México, Distrito Federal, Mexico

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Aug. 17, 2007

This recipe was DELICIOUS! Full of flavor and filling. I substituted about 2 Tbsp of the butter with Olive Oil to saute the onions and fish in. I also used Wild Salmon that was skinless so I seasoned it and sauteed it on both sides. I also used 1% milk in place of the heavy cream to cut down on the fat. The sauce was a little thin but the flavor was great. This was also great served the next day cold on a salad. Thanks for the recipe!

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LEXNBRADY

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Reviewed: Aug. 14, 2007

I made this for an intimate dinner for two. I had to use frozen salmon fillets but it still turned out fantastic! The fresh dill was superb. I also lightened with fat free half and half and light butter. Will definitely make again!

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Tammy W

Cooking Level: Expert

Living In: Petersburg, West Virginia, USA

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Reviewed: Aug. 1, 2007

It was terrific,my husband and I both loved every bite

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Mary-Lou

Cooking Level: Expert

Living In: Dryden, Ontario, Canada

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Reviewed: Jul. 20, 2007

This was sooo yummy! I did change a few things.... I skipped the butter and used Pam to sautee the shallots, I used fat free half and half and milk instead of the cream and a little flour to thicken it up. I also used fresh dill because I had it. I also skipped the thyme and parsley in the sauce just used the dill. Served it with steamed broccoli and cucumber and avodado salad from this site. Very good! Thanks for the post!

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graciesmom

Cooking Level: Expert

Home Town: Hamburg, New York, USA

Living In: Boston, New York, USA

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Reviewed: Jun. 19, 2007

I let the salmon marinade all day, and also made the sauce a little bit ahead of time so that the flavors would have a chance to develop and meld. The only other thing I did differently was to use fresh dill instead of dried. It turned out great. Thanks, Steve B.!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 14, 2007

I thought this recipe was great, but my family was not as impressed. Only they could knock it down from a five star recipe. I still love it and will mnake it again and again!!!!

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Lynn C

Cooking Level: Expert

Home Town: Morganton, North Carolina, USA

Living In: Valdese, North Carolina, USA

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Reviewed: Apr. 12, 2007

I just finished my plate and WOW. It was great! I did use only about half the amount of butter. The taste was very much like the sauce you get with the herb crusted salmon at Cheesecake Factory. I will be making this again and again!

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icecreambears

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Salmon in Lemon-Dill Sauce

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