Reviewed: May 9, 2012

This was very good. I used Dijon mustard (all I had) and red chile rings and it didn't really make a paste-more of a sauce, which was fine. They cooked for about 15 minutes and were spicy (I gave the chile rings to my husband and he loved it) and delicious. The foil in the baking pan was a genius idea-clean-up was so easy! I will definitely make this again.

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Reviewer:

erinjanice

Reviewed: Feb. 1, 2012

Just made this for my husband and adult kids for a birthday dinner and it was a big hit! As another reader suggested, i used red pepper flakes in place of the dried red chile pepper and i used spicy mustard in place of the whole grain. Thanks for the recipe!

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Reviewer:

debg

Reviewed: Dec. 4, 2011

Used some tomato pesto I already had, added the lime juice and mustard, and baked. Delicious.

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Reviewer:

Gwenbishop

Reviewed: Sep. 6, 2011

Oh my goodness! I was always afraid to cook salmon but I did it! My husband said it tasted like something from a restaurant. Whoo hoo!

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Reviewer:

hulagirl28

Cooking Level: Beginning

Reviewed: Aug. 16, 2011

I made this tonight, and it was the best fish recipe I have ever made. I did use cayenne pepper instead of the red (they aren't turned yet) and I used lemon instead of lime juice. Super recipe, I will be making this again for sure!

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Reviewer:

jstme

Reviewed: Jun. 26, 2011

excellent. reduce the cooking time to 15-18 minutes though. remember salmon can be eaten raw, so medium rare is where you want it. i cooked it for 20 minutes and it was medium-well.

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Reviewer:

srunkle

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Stockholm, Stockholms, Sweden

Reviewed: May 25, 2011

Very yummy salmon! We did it on the BBQ, only because if it's nice out, hubby HAS to BBQ! Used red pepper flakes (1/2 tsp is approx equivalent to 1 dried chile pepper). The lime juice and whole grain mustard really came through in flavour...very nice! Served alongside simple grilled zucchini - great meal!

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Apr. 4, 2011

Loved this!!!! i didnt have the mortar pestal either. just mixed it all in a bowl and i used red pepper flakes instead too. So freaking good!!!! Def. making this again! :)

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Reviewer:

beckym

Reviewed: Mar. 23, 2011

This was a great recipe and an awesome new way for me to make salmon. I too did not have a dried chili so I substituted w cayenne pepper/red pepper flakes. I also added a little siracha sauce. I also sprinkled a little bit of panko crumbs on top just to add a bit of a crunch. The two things I did notice was that the sauce recipe definitely needs to be doubled, and that's just for two filets. Also, as per other reviewers I baked on the top shelf for about 15 min and even that was a tad too long (I prefer my salmon on the rarer side) but in the end the fish came out moist and delcious with quite a kick to rave reviews!

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Reviewer:

shon3670

Cooking Level: Expert

Reviewed: Mar. 9, 2011

May I suggest for those like myself who have a hard time deciding from all the wonderful recipes here: I was torn between this and the "earth, sea and fire salmon" recipe. I LOVE the fact that all the ingredients for a full meal are in that one and that the natural taste would definately blend well, but again I was torn... so I combined the two.. the mushrooms were underneath the salmon and then the sauce for the salmon taken from this spicy garlic version!!! mmmmmm. Thanks for a great meal idea :)

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