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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Reviewed: Mar. 9, 2007

This recipe was pretty good and would have been better poured over noodles. I may have not made the sauce correctly but it left something to be desired...too much butter maybe? Some garlic and mushrooms might help.

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checkers

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Reviewed: Feb. 27, 2007

Thought this was good for a change. It was a bit rich and actually covered up the taste of the fish (I used Steelhead) which i don't mind but I think I prefer a more simple preparation for fish. I didn't use all the butter called for maybe a few tablespoons less and everything else I kept the same. The sauce would be good on other things as well since it has really good flavor. Thanks

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Feb. 19, 2007

This was amazing!! A new favorite =)

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hithatsmybike

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 15, 2007

Great!!

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mamorim

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Reviewed: Jan. 25, 2007

I see how this sauce would be fantastic, but dear lord, what's with all the butter?! I started with one small onion and one clove of garlic then proceeded with the sauce as suggested. It was terrific after the milk/cream has thickened, I loved the wine and the vinegar in there for depth of taste and the herbs were lovely. (I doubled the dill and halved the thyme to make it a DILL sauce.) Then there was the 1/4 cup of butter to be added. I was suspicious of it but wanted to make the recipe as written first so I went along with it. At this stage it was still ok. But another 1/4 cup of butter for frying the fish? Then that to be mixed with the rest of the sauce? Very odd. I did end up taking at least half of that butter off the fish before mixing because it just looked wrong, and yet, it came out way to fatty. So sad as what I could taste of the sauce was great. I am a great fan of making rich food but with this I have to wonder if there was a type-o in the recipe. But I have certainly learnt from this. I plan to make this sauce for fish again and again and again - minus all the butter. Thanks for the recipe, I'm sure it will be a fabulous 5 star one next time!

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Jan. 11, 2007

My husband was not fond of this. He said he prefers the traditional way we make salmon, topped with hollandaise sauce....once he likes a food prepared a certain way, it takes a lot to change his opinion, that being said, he's a good critic because when he likes something different, I know its a good recipe! I actually thought this sauce tasted similar to hollandaise, but I was expecting a bit more punch due to the fresh lemon juice and the amount of dill. I also like other reviewers made the sauce separately and after seasoning the salmon, poured the sauce over the salmon and baked it at 400 for 20 min. Don't think I'll make this again, but I look forward to testing out other salmon recipes on this site and see if any of them win my hubby over.

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MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Nov. 28, 2006

Very good!

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kellyr

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Reviewed: Jul. 13, 2006

This is so good! I did like some of the other reviewers and baked the salmon the whole time. I made the sauce separately and served over the salmon. I used the 2 TBS. of butter with the shallots, but then only stirred in another 1/2 TBS. of butter at the end. I think all of the other butter is unnecessary. It tasted great without it! I did use the cream and used 1% milk. I used chicken broth in place of the wine, and didn't add any extra salt. This was pretty easy to put together, and the sauce went well with steamed broccoli and new potatoes. I really, really liked the sauce, and salmon is always yummy!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2006

My very first time cooking (or even eating!) salmon. It was quite good. Hubby is a salmon connoisseur and absolutely LOVED it.

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Wilson Cooks

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Reviewed: May 26, 2006

This was unbelievable. The tast was incrediable. My four year old son and my husband loved it. I will be making this on a regular basis. Thanks for the recipe. A++++++

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MarisLatinTwist

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2006

Very tasty. I used light cream for this recipe-- will likely use milk and a little less butter than what is specified for next time as salmon tends to be an oily fish anyway.

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MrMrs

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Reviewed: Apr. 7, 2006

My generous neighbour went fishing yesterday, and showed up on or doorstep last night with a huge slab of fresh salmon. I found this recipe, and though it looked interesting. Sooo yummy! I served this with oven roated potatoes, and it was just lovley!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Mar. 13, 2006

Great recipe. Nice and easy!

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jfish1282

Cooking Level: Intermediate

Home Town: Upper Darby, Pennsylvania, USA

Living In: West Jordan, Utah, USA

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Reviewed: Mar. 2, 2006

My husband says this is the best salmon recipe I've ever made! And I think I agree! The fish was so tender and cream sauce was delicious. I ran out of milk so I used all cream with made it a very rich sauce but I didn't change anything else. Probably not the healthiest but definately delicious! Will make again.

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KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 13, 2006

My family LOVES this recipe! My mother-in-law had never used wine for cooking so when she wasn't sure the sauce would be good, but when she tried it she absolutely loved it! This has become our family fav for salmon and I cook it almost every time we have company. The only this I do different is use a little less butter and I also bake the salmon with lemon pepper, dill, butter, and a fresh squeeze of lemon juice. We enjoy it served with steamed asparagus or sauted veggies and rice pilaf.

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pnutmnm05

Cooking Level: Intermediate

Home Town: Ellenwood, Georgia, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 15, 2006

My husband and I thought that this was VERY sour and borderline bitter. And I didn't even use all of the 5 tablespoons lemon juice! We were just glad that we didn't have white wine vinegar to add to the sour taste of the sauce. Disappointing.

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SIERRAMUM

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 7, 2006

I made this tonight with some Chum fillets that were in my freezer. I made a few changes to the recipe though. I didn't have a shallot on hand so I minced two garlic cloves instead. I only used 2 tablespoons of butter in total rather than the 10 tablespoons called for. After sauting the garlic I did not add any more butter. I did not use cream. Instead I used 1 cup of 1% milk. I thickened the sauce with 1/2 teaspoon of cornstarch mixed with 1 tablespoon of milk. I also baked the salmon in the oven rather than in a skillet. I lined a baking pan with aluminum foil, placed the salmon in the pan and poured the sauce overtop. I then baked the salmon for 15 minutes at 400F. (A good rule of thumb for baking fish fillets is 10 minutes per inch of thickness at 400F). This was excellent and I would definitely make this again.

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ROBINANNE2

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Reviewed: Jan. 3, 2006

Delicious. This is one of the best salmon recipes I have tried. I used garlic instead of shallot (didn't have any) and it turned out great. I cooked the entire time in the oven and it was so moist and flavorful. I will make sure that this goes in the permanent file. Thanks for the post.

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