Reviewed: Jun. 13, 2009

I made this Wasabi Mayo Salmon before I shaw your recipe. I usually use salmon steak to make this and it is still delicious because(in my opnion) the steak cooks more evenly than the fillet. And I used wasabi paste to make the wasabi mayo. I've never tried using potato chips as a crust yet, but I'll give it a shot sometime. =) Thanks for the idea!

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hayzel

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Reviewed: May 12, 2009

I know it totally defeats the purpose of "wasabi" mayo salmon to replace the wasabi...buuuut.. I wanted a spicy new recipe for salmon and only had Sriracha ( another hot chili sauce ) on hand. So I substituted the wasabi with the Sriracha and oh my goodness! It was amazing. I also only used half the mayo because a whole cup seemed a bit much. I also used asain style rice crackers ( again all I had on hand ) instead of chips. It turned out awesome! My daughter was a hugely against this combo but after the first bite she asked when we were having this again. Soon!

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pdxbella

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Mar. 18, 2009

We really liked the recipe. I added a little soy sauce to the wasabi/mayo mix for salt and I used plain kettle cooked chips. It is really quite good. Definately will serve again.

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TJ

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Reviewed: Feb. 24, 2009

I didn't get any flavor out of this.. and it was kinda dry. The chips kinda burned... I won't be making this again...

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calfrogylvr

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Reviewed: Jan. 18, 2009

I've made this serveral times and the ONLY reason I gave this a 4 star is that I don't like the addition of the potato chips. I make this with mayonesa (mayo made with lime instead of lemon, KRAFT makes it...and you can sometimes find it in the international isle in the mexican section)and I used wasabi sauce found near the mustards. It is WONDERFUL and I love to eat it with wild rice and asparagus. Thanks for a great recipe.

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Tamara Grimes Lemasters

Cooking Level: Expert

Home Town: Plant City, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Dec. 10, 2008

This is a REALLY easy recipe and I make it with a few modifications!!! First you lay the slab of salmon in a baking pan, then pour YOSHIDA sauce (found at Costco) or any teriyaki sauce till it fills the bottom of the pan. Then spread the wasabi-mayo over the entire slab of salmon. Then sprinkle the Japanese seaweed/sesame seasoning "Furikake" over it. Then bake! I think this variation will have a more Asian kick to it... and also more flavor cuz of the Teriyaki sauce!

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Angela

Cooking Level: Expert

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Reviewed: Oct. 7, 2008

Really Really Good! My husband and I are tentative about salmon (I've never cooked it!) but diets recommend it, so we tried. We purchased some filets from Sam's Club. I used the Wasabi paste as that was all that was available at our grocery store and layered the mixture pretty thick on the salmon. I also used regular Ruffles chips, crunched up. I cooked it a little longer than called for and then broiled it on high for about 5 minutes to give the chips more crisp. Very tasty! Next time, might try french-fried onions instead of chips for more low carb. Served with herb-roasted potates and asparagus.

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Ashley A

Cooking Level: Intermediate

Home Town: Pleasant Hill, California, USA

Living In: Casa Grande, Arizona, USA

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Reviewed: Aug. 17, 2008

We really liked this. Instead of salmon, I used skinless/boneless chicken breasts. At the suggestion of another review, I marinated the chicken in soy sauce for about 20 minutes. I added some cut red and green peppers to my casserole dish and put the chicken breasts on top of those, added the mayo mixture on top of the chicken (omitted the chips) and cooked at 400 degrees for 30 minutes. It was subtle enough but still full of flavor. Will make this again for a quick and easy dinner!

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Michelle H.

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Aug. 13, 2008

This is awesome! I used 1 tbsp of wasabi paste instead of powder. I might have added more for a bit more spice but the rest of the people eating it would not have like it as much. I used plain kettle chips on top. This will definitly be made again in my house.

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AmberC2

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Apr. 23, 2008

I really enjoyed this recipe! My variation included panko bread crumbs, blue cheese dressing and wasabi paste. The crust was crunchy and tangy with just enough spice from the wasabi. Definitely a favorite!

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Dana

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Reviewed: Apr. 21, 2008

Really good recipe. Simple and flavorful, "restaurant food" is what we call things this pretty and delicious in our house. I use good thick Yukon Gold chips smashed into crumbs, and I've also tried it with Mahi Mahi. Just fantastic.

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ANNESCHEER

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Reviewed: Mar. 12, 2008

I didn't care for this one. I didn't think that the flavors complimented each other very well.

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Jillian

Home Town: Granton, Wisconsin, USA

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Reviewed: Feb. 27, 2008

Wow! This recipe came out delicious. I used about double the wasabi because I like it spicy. I also used tri colored exotic Terra potato chips which made the dish. This was a fantabulous recipe and I will definitely make it again!

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Sandi

Living In: Neptune, New Jersey, USA

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Reviewed: Feb. 17, 2008

This was quite a tasty dish, although I tripled the amount of wasabi and used Tim's wasabi flavored chips. I think any less than that and you would lose the wasabi flavor to the salmon

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Stridar

Home Town: Naches, Washington, USA

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Reviewed: Feb. 16, 2008

Delicious and very easy to make.

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Richard Russell

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

I changed this a bit according to what I had on hand. So, it was more of a starting point recipe. Top salmon with plain mayo and press in crushed Wasabi almonds (Blue Diamond Bold) Wrap in foil, and place on hot grill, covered, approx 20 minutes. Fabulous taste, crunchy, and easy. 4 stars, only because I changed it.

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Paula

Cooking Level: Expert

Living In: Cypress, Texas, USA

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Reviewed: Feb. 7, 2008

Delicious and very easy - had all ingredients on hand. Did not have chips so I used panko instead. Also- used wasabi paste and cut down on the mayo.

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lindsaysoulshine

Home Town: Syracuse, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 27, 2008

if I could give this no stars, I would. Very rarely I come across a recipe that is downright bad and this was it. I was so excited about the culmination of flavors of salmon and wasabi, but this was just OFF. I used wasabi powder, even doubled it, like previous reviews, but it just did not taste good! I took the first bite and did not like it. I had a guest over and she stated the salmon was good, the flavors just did not gel. I couldn't even finish my dinner, it was that bad and disappointing. Save yourself the trouble and skip this one.

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ARCELI6

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jan. 3, 2008

Very yummy!!! I used wasabe paste instead of powder since I couldn't find any, and it was delicious. Quick and easy recipe. I recommend it when you don't have a lot of time to cook.

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