Reviewed: Mar. 28, 2009

FANTASTIC! I made this recipe exactly as is and it was DIVINE! Incredibly flavorful and very pretty!

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Molly

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Reviewed: Mar. 22, 2009

I made this recipe as written, except left my salmon on the middle rack during broiling - I was afraid it would get killed. The sauce is fabulous, rich but mild. Yum. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 16, 2009

I always cook salmon, glazed with a sauce, on a cedar plank over the BBQ. I enjoyed this sauce more standalone. I didn't think it added much to the flavour of the salmon. Perhaps it was the cedar plank that overpowered it - but the salmon kind of lost that smoky flavour as well. I had to tweeked it with lemon juice after cooking to perk it up.

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ELAINE62

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Reviewed: Feb. 16, 2009

Very delicate and delicious flavor! I just made the sauce, didn't do the first part to the salmon. I also made one change, instead of horseradish I used dijon mustard. And I used reduced fat mustard and mayo. I spread a spoon or so of the sauce on the fish, then sprinkled a tsp or so of panko breadcrumbs and baked for 20 min at 400. Served with whole wheat couscous with dill and extra dipping sauce. Really really yummy!

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FOODIE19

Cooking Level: Expert

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Reviewed: Feb. 7, 2009

This was excellent! I got many complements from our guests. I did use garlic powder instead of garlic salt. Also, I sauteed the onion rings in a small amount of butter before putting them on the fish and baking it - wow what a difference! I then drizzled the left over "onion butter" while cooking. Also, instead of mayo I used all sour cream in the sauce and extra dill and lemon. Definitely increase the baking time/decrease broiling time but this was great!

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Lizzy

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Reviewed: Feb. 3, 2009

This was very good. My salmon filet was still a little frozen when I through it in the oven so it had to cook a little bit longer than the recipe said. Overall, the flavors were wonderful and the sauce was a nice match.

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mkw101

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

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Reviewed: Feb. 3, 2009

I didn't bake the salmon as the recipe calls for, but i did marinate the salmon and baked it without the foil. The sauce was great, and was a fabulous compliment to the salmon!

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dewy

Cooking Level: Expert

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Reviewed: Jan. 21, 2009

This recipe is great. I find I don't measure the spices and it works out great!

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trukarsgirl

Home Town: Revelstoke, British Columbia, Canada

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Reviewed: Jan. 2, 2009

Superb! We've been eating the Grilled Salmon I recipe from this site for a long time, and I decided to try something different. This is a can't-miss for those who truly love salmon! I followed the directions exactly except that I used some lemon juice instead of the lemon slices (didn't have any lemons). I served the salmon on a bed of fresh greens and grape tomatoes, and used the chilled sauce as a dressing. Fantastic!

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Dec. 8, 2008

Thank You Susan, This was my first time ever cooking Salmon, and everything came out picture perfect! It was like dinning in a five star restaurant!

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llittles

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Reviewed: Oct. 25, 2008

This was a good and easy to make dish. We loved it. Only comment is that you really do not need all the sauce that the recipe calls for - I QUARTERED the sauce measurements and it was MORE than enough for the 1/2 pound of salmon fillet. I also used dry herbs and it was fine. I would make again.

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SFB

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 17, 2008

LOVE IT LOVE IT LOVE IT!! It was fantastic! My husband and I enjoyed it thoroughly. We also used the sauce on red potatoes. I think the sauce would have benefited from an overnight stay in the fridge. But, we'll add this to our common salmon nights!

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DOMESTICDIVA1

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 2, 2008

I just the Dill Sauce with the Spicy Moroccan Salmon from this site and the sauce was s great accompaniment to the salmon. Would use again.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: May 10, 2008

The dill sacue is great! We eat it with the salmon and over the rice. Yumm!

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mlssbarbre

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Reviewed: May 4, 2008

Was good, but the times on the baking I think were short and the times on the broiling too long. Dill sauce was nice and refreshing, didn't have horseradish, nor care for it, but replaced with some cayenne pepper. My husband liked it very much!

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Wendy

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 27, 2008

This was so tasty! I used just a sprinkling of Tastefully Simple's Onion Onion instead of onion salt because I didn't have onion salt. Even without the sauce, the fish was amazing. If you like salmon, you can forgo the extra fat and calories in the sauce.

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mlink57

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 20, 2008

This recipe was great. We did not have a two pound salmon filet, so we made it with two pounds of smaller fillets. Used light mayo and fat free sour cream instead of regular, and it was still delicious. My brother and I do not like salmon, but when my mom made this recipe, we both ate all of it. Will use again.

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Bry93

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2008

LOVED this. I had a beautiful 2 1/2 lb. fresh steelhead trout (which is exactly like salmon, you wouldn't know the difference) - added some dill to the top of the fish in addition to the instructions, loved the presentation of the lemon/onion slices. I also doubled the sauce and added a ton more dill and didn't have horseradish so I did a bit of spicy brown mustard to make up for the "bite", some garlic/parsley powder, dried chives and a ton of pepper. The left over fish will make excellent fish patties and love that sauce to dip them in! Thanks for a great recipe.

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