Reviewer:

Reviewed: Mar. 11, 2012

I made this for dinner tonight and it was excellent. I didn't have any bread crumbs, so I used cheerios that I processed in my food processor. I will definitely be making this again.

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Reviewer:

lscheffert

Reviewed: Mar. 7, 2012

Fantastic!

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Reviewer:

princsalx

Reviewed: Mar. 6, 2012

I made this for my sister and brother-in-law and we each thought this was fantastic! I used fresh Chilean Salmon and followed the recipe as written. The flavors and crunchiness of the pecans worked together perfectly.

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Reviewer:

hotjdog

Reviewed: Mar. 4, 2012

Delicious! My husband and I enjoyed the dish. You could barely tast the Dijon in it so next time I make it I will try a little more. Great recipe though!

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Reviewer:

CSpence

Cooking Level: Intermediate

Reviewed: Feb. 27, 2012

Delish! I did use sweet hot mustard, and I think that made a difference. Also, the timing was off, my fillets were only 1 inch thick but took 20 min to cook. I love the pecan crunch!

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Reviewer:

melissathebaker

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 21, 2012

Delish!

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Reviewer:

Mku90

Reviewed: Feb. 20, 2012

This recipe is amazing! I used old– fashioned mustard and it came out perfectly. This is my new favorite recipe.

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Reviewer:

thatklutzychick

Reviewed: Feb. 19, 2012

I made this exactly as written, using gluten free breadcrumbs. Delicious! Cooking it as directed gave us a moist, perfectly done salmon filet. Will definitely make this again.

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Reviewer:

LBC

Cooking Level: Expert

Living In: Akron, Ohio, USA

Reviewed: Feb. 18, 2012

I think four stars is a bit generous, but we can't give half-stars, so there you go. I used panko instead of regular bread crumbs and while it was edible, it just wasn't especially yummy.

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