This recipe has potential, but I was dissapointed with how it turned out. The top turned out soggy and yet dry at the same time, but the overall flavor was good. I think some of the butter in the sauce should be reserved and drizzled on top of the salmon before baking to crunch it up, which is what I'll try next time. If that doesn't fix the problem then I won't be making this again. UPDATE: I tried drizzling the melted butter on top and it still didn't fix it. Too bad, since the flavors are good, but I can't get past the texture. Goodbye Baked Dijon Salmon.
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This recipe has potential, but I was dissapointed with how it turned out. The top turned out...