Reviewed: Feb. 22, 2012

Didn't make the salmon...only the sauce. Agree with other posts that the sauce was way too think. 1/4 cup flour for such a small amount of liquid is over the top. If you reduce the flour to about 4 teaspoons and add additional salt you'll be just fine.

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Reviewer:

Mizzark

Reviewed: Mar. 3, 2011

I just made and consumed this! It was quite good and my husband liked it, but it lacked zip and the sauce was thick even though I took the flour down to two tablespoons. To give it a better texture, I added some more wine to the sauce after thickening. Next time, I would increase the dijon to two tablespoons. The sour cream was a nice touch and seemed to flavour the salmon a bit. To add some presentation, you can always add a bit of dill weed after you have distributed the sauce over the salmon pieces (my husband remarked how pretty the fillets looked coming out of the oven, but that gets covered up with sauce. All in all, it was a nice break from the way I usually cook salmon, so this recipe is a keeper.

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Reviewer:

Onlydreamin

Reviewed: Jan. 31, 2011

There is so much missing in this suace - it is very plain.

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Reviewer:

Estee Fraser (Pinchasin)

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

Living In: Leavenworth, Kansas, USA

Reviewed: Jun. 1, 2010

This was a good cream sauce but I thought that it drowned out the salmon flavor too much.

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Reviewer:

J Cotta

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Mechanicsburg, Pennsylvania, USA

Reviewed: May 17, 2010

The sauce was certainly tasty but I'm not even sure that it needed flour. The taste of the flour was definitely noticeable.

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Reviewer:

Llew

Reviewed: Apr. 17, 2010

We loved this recipe!! No changes, no additions, no corrections!! JUST THIS SAME RECIPE. Thank you Troy.

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Reviewer:

PAMELADEE320

Cooking Level: Intermediate

Living In: Red Oak, Iowa, USA

Reviewed: Nov. 8, 2009

I made the sauce only, I used a soy-brown sugar marinade for the salmon. Yummy!

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Reviewer:

RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

Reviewed: Jun. 6, 2009

My rating is 3 stars though my husband gives it 4 stars but since I'm the cook... after having read the reviews I made some changes... I skipped the sour cream, used a bit of white pepper and lemon pepper, along with the dill to season the fish. Baked it at 350 degrees F for the time specified. It came out moist and nicely seasoned. The sauce, well... I cut the flour down to 1/8 cup (which gave a decent consistency), ended up adding another tablespoon Dijon mustard and 1/4 teaspoon salt to the sauce for more flavor. Maybe a little more wine next time... I'm not sure, it needed a little something more.

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