4 Reviews

This was delicious! The crumb topping was full of great flavor, and the baked salmon fillets came out nice and moist and flaky. And, as an added bonus, the spiced mayonnaise really added another level to the fish. I'm ashamed to admit, that I did not let the herb rest in the red wine vinegar for 30 minutes. (My fault, I totally misread) But, it turned out incredible depite that, just full of great, fresh flavors.

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Kozmic Blues October 05, 2003

This was great. I reduced the amount of butter by alot. I used cooking spray in my pan and then butter spray on the fish prior to the bread crumbs. The flavor of the fish was complimented and not covered up. My fish took 30 mins to get to the desired doneness.

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MsSally July 03, 2007

Overall, a very nice recipe. I made a half recipe just for my husband and myself. Even making only half, I found the breadcrumbs were more than I needed to cover a 1 lb. piece of salmon so I have leftovers to use for another dish. I really liked the parsley mayonnaise, although next time I think I will leave out the cilantro as I don't really care the taste of that particular herb. I would use a higher oven temperature next time also. The fillets I get at my supermarket are quite thick and don't cook through in the time and at the temperature indicated.

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Irmgard July 23, 2006

GREAT! A fantastic recipe will use different flavours, textures and will combine them to creat something knew. And this is such a gem. You have seen many salmon recipes, OK. You have seen many fish dishes using a similar crust, OK. And you have seen many recipes using a mayonaisse based sauce, OK. And for sure it is no surprise for you to have lemon with fish. Everything you might have had in a fish dish, but all together in one and in such a great combo - no unless you have tried this recipe. The lemons in the crust are wonderful fresh and you will find a great counterpart in the mayonaisse with the fresh coriander and the delicate sour note of the vinegar. Let stand the herbs with the vinegar for at least 30 minutes to blend in the different flavours of the herbs.I was surprised to find oregano in both crust and sauce, but that is great too. This hint of the same flavour is working well. Four garlic cloves in the topping? Do it, do not hesitate. It is exactly the right amount. The crust need a strong flavour in it to balance the other different tastes, textures and flavours. The recipe looks like there are a lot of ingredients in it. Yes, but it is so easy to prepared and so delicious, that with a recipe like this one I could have salmon every day.

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Thorsten June 06, 2006
Baked Salmon With Lemon-Oregano Crumb Topping