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Baked Salmon Fillets Dijon

Reviewed: Mar. 7, 2014
This is an awesome recipe! The salmon was cooked just perfect, it melted in my mouth. I had larger fillets so I cooked it longer than what was called for in the recipe. Also, once it was almost cooked I put it under the the broiler to get the crust golden brown! I highly recommend using the broiler to get the crust just right since baking doesn't get it perfect! Really makes your salmon jump out and perfect dish to have for guests since it's really simple!
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