273 Reviews

We left the scales on the bottom of the salmon which helped keep the flavor in. We also used aluminum foil brushed with a little olive oil to prevent sticking. We chose a sweet/spicy mustard that turned out great. I'm not a seafood eater AT ALL, and bought the salmon for my DH and I was brave enough to taste it, and it was not bad at all! It didn't have a fishy taste, but you could really taste the flavor of the spicy mustard. We'd definitely make this again. Thanks!

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Goralka January 06, 2013

Thanks for this delicious recipe! I have made this many times (especially for company) and folks always ask for the recipe. It is truly a family favorite!

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Michelle in KY November 10, 2012

Absolutely delicious exactly as written!

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Mrs. McB October 22, 2012

Delicious and easy! My family really liked the coating. Since we like our food sweet, I added an extra tablespoon of honey and I substituted graham cracker crumbs for the breadcrumbs.

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ShaGun October 02, 2012

This is phenomenal! I also used crushed pistachio nuts and coated both sides of the skinless salmon with the mustard mix and breadcrumb mix. Served over rice with mixed stir fry veggies & a squeeze of lemon. My new favorite salmon dish!!!

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SoCalGirl September 14, 2012

This recipe is not only great, it is easy and would be an ideal dish to serve guests because it looks and tastes as you have been slaving away in the kitchen for hours. I usually don't like cooked salmon as much as the raw stuff (mmm... sushi), but this could convert me to cooked salmon. My DH said it is a must make again and soon rather than later, which is a very high compliment from him.

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Tea Girl August 24, 2012

Very good, but I would reduce the honey a bit next time. It was a little sweet for my taste. Maybe adding some cayenne would balance the flavor.

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JeanT July 09, 2012

Inspired by your "Baklava" name for this, I wrapped this in a few layers of buttered phyllo before baking---worked great, and made for interesting dinner conversation!

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La Dilettante March 23, 2012

This is a really outstanding recipe - easy enough for a weekday but special enough for a dinner party. I substituted olive oil for butter & used less than 1/4 cup for health reasons. I also found that it took much longer to cook than the recipe suggested - about 1/2 hour in my convection oven.

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profken March 22, 2012
Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard)