Reviewed: Nov. 8, 2009

I made the sauce only, I used a soy-brown sugar marinade for the salmon. Yummy!

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RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jun. 6, 2009

My rating is 3 stars though my husband gives it 4 stars but since I'm the cook... after having read the reviews I made some changes... I skipped the sour cream, used a bit of white pepper and lemon pepper, along with the dill to season the fish. Baked it at 350 degrees F for the time specified. It came out moist and nicely seasoned. The sauce, well... I cut the flour down to 1/8 cup (which gave a decent consistency), ended up adding another tablespoon Dijon mustard and 1/4 teaspoon salt to the sauce for more flavor. Maybe a little more wine next time... I'm not sure, it needed a little something more.

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MONA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Wilmington, Delaware, USA

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Reviewed: May 25, 2009

Made as written (because I neglected to read the other reviews) and this was tasteless and too thick. Way too much flour!

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Tedders

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Reviewed: Feb. 11, 2009

Not an attractive dish. Colorless. Pretty tasty, but won't make this again.

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excitablesm

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Reviewed: Aug. 5, 2008

Follow the sauce recipe exactly "except" reduce the flour to 1T, add some garlic, tarragon and seasoned salt to the sauce. That's what was missing for us. Did you guys get into the Chardonnay? Pinot Grigio works better!

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jaxcooks

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 26, 2008

Very bland. Needs something more..

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babehunn

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Apr. 2, 2008

The sour cream sauce you bake the salmon with in the oven tasted bland. The dijon sauce you add is tastey, but a bit too thick. This recipe has potential, but the ingredients need to be adjusted.

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Spicitte

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2008

overall it is a very easy, time-saving way to approach salmon. however, the flour used is too much, i've already reduce it in half, i guess timing is very important as well, so once you pour in the half-half and flour mixture, cook for another 15-20 seconds, that's it.

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jchan28

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Reviewed: Jan. 4, 2008

Delicious. I followed the recipe pretty closely except I didn't have any dill. My husband loved it.

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Jenny

Cooking Level: Expert

Home Town: Shorewood, Wisconsin, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jul. 12, 2007

I'm glad I didn't pour this dreadful sauce over the expensive salmon before tasting it. I didn't make any changes so therefore was faced with this extremely thick tastleless sauce. I had to add more cream, wine, dijon, onion salt, garlic, pepper but nothing helped. Way too much flour. I used sockeye fillets and 30 minutes would have been far too long at that temperature. There are far better salmon recipes on this site. My husband & daughter didn't like it either.

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mama toto

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Feb. 26, 2007

The salmon was fabulous with the sour cream sauce on top. I mixed the dill and pepper, along with some red pepper and a pinch of salt, directly into the sour cream. The fish was moist and flavorful. However, the dijon cream sauce, in my opinion, was horrible. I reduced the flour to two Tbs. so the consistency was good, but it was incredibly bland. I tried adding garlic, salt, dill, lemon juice, onion powder and pepper, but nothing helped. I will definitely make the salmon again...without the sauce.

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MELONDECA

Home Town: Columbus, Ohio, USA

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Reviewed: Feb. 21, 2007

Yummy!!! This is so good! the only thing i did was use half of the flour. Will absolutely make this again1 Thank you!

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Stacy B.

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Reviewed: Jan. 10, 2007

Fair, not anything that we went crazy over. I added 3 shallots and 2x's the dill but overall it was still somewhat bland. I probably will not make again considering the calorie/fat content and the fact that it was just OK.

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Nov. 16, 2006

I did like this recipe, the salmon was flaky and not dry, the sauce went beautifully over the fish. I did a little different with the sauce, I sweated the shallots in 1 tbsp. butter, then wine. Reduced wine/butter/shallot mixture to about 2 tbsp. I added 3 tbsp. flour, made a roux, followed by half & half and a bit of water until the sauce is a bit thin and creamy.

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Andi

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Reviewed: Nov. 7, 2006

I took the advice of other reviewers and used 1 TBSP of flour and it was fabulous! I also used light cream (didn't notice a difference in taste) and some sauteed white onions instead of shallots. This is great recipe I'd use for impressing guests!

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Encantasalsa4

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Reviewed: Oct. 11, 2006

(Based on other reviews)............. I decreased the flour (to only 1 Tablespoon). I substituted the wine with broth and the shallot with some fresh minced onion. Fantastic! And the sauce left over is great for toasted roast beef sandwiches (almost like a flavored mayonnaise) Yummy! Will be making this again, as we are BIG salmon fans.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Aug. 13, 2006

I am not sure if you had problems with it being too thick because of half and half we used plain 2% milk and it was wonderful. Served at party and this salmon was the first to disappear we all loved it.

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mema98

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Reviewed: Dec. 20, 2004

I cooked the salmon differently, (see: salmon in the dishwasher - great method!) But the sauce I tried. Was not impressed. Like the others, I reduced the flour and it was still way too thick. Tried adding more half and half. The flavor was not there, tried more mustard, tarragon, etc. Not a success. I almost hated the thought of putting it on my very precious and costly wild salmon fillets. My husband did like it, but I would look elsewhere for a creamy dijon sauce, sorry!

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MIASMAMA

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2004

I used this recipe for the sauce to top a BBQ'd cedar plank salmon. As many mentioned before the flour was a bit too much so I ended up adding double of everything else. The sauce was still a bit thick. I also added a bit of tarragon as the flavor seemed to lack any significant character (maybe it was the mustard I used). None the less this is a good place to start for what could be a wonderful salmon sauce.

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CWEST03

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2004

FANTASTIC! I used less flour in the sauce & it was perfect. I served what little was left over for brunch with home grown tomatoes and English muffins. This sauce also worked very well with talipia

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JOANN091

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Salmon with Dijon Cream Sauce

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