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This is a good recipe, the only thing I don't like is how there is no suggestion as to the amount of salt and pepper. Mine ended up needing a little more salt than what I guessed it would need. Also, I have individual frozen fillets and cooked them 20 minutes at 400 and that was a little too long. I would suggest that the temp be lowered to 350 in order to keep the salmon from over cooking.
I usually make this recipe with equal parts of mayo & sour cream. 3tblsp of which is enough. I made the mistake of tasting the mixture before baking & I was not to keen to putting it on the fish, however, the cheese must melt to make the magic happen. Awsome recpe. One of my favorites for a long time!!!!