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You are right. This is my favorite way to make salmon, but I omitted the cheese and the final broiling. It just doesn't need it. I use a squeeze of fresh lemon over the fish when done. It came out very moist and flavorful. Great recipe Sue.

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Geema February 04, 2003

Superb! The salmon was delicious--even my ds that doesn't like fish ate every last bit of his piece. One change to the recipe I made was I used ground mustard (1 tsp) instead of prepared mustard, because I was out of wet mustard and the second change I made to the recipe was cooking the fish at 425-degrees so I could cook potatoes in the oven with the fish--ofcourse we also had to cook the fish for close to an hour (our fish was 3-inches thick). Thanks SueJ for posting this keeper recipe.

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ellie_ March 07, 2003

Delicious! The salmon was not "fishy" with this recipe. I will definitely make this again wiht my favorite - orange roughy. The best part of the recipe? I didn't have to handle the fish! Just flopped him in the dish! Thank you, Sue!

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Susan Lee March 03, 2003

Used the highliner 4 in a bag salmon fillets and cooked from frozen, approx 25 minutes. Served with basmati rice, a bag of japanese veg mix and red lobster cheese biscuits (Red Lobster Cheese Biscuits). The biscuit recipe is good but I always have left over garlic butter so this time I used the remaining garlic butter from the biscuit recipe to toss and coat the veg mix theb topped with toasted almonds. Additionally, for broiling I layered 1/2 cup crushed pecans/walnuts, 2 green onions and then the cheese. This was very good! Thank you for posting it.

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Camden Cook July 04, 2010

I have to admit I was skeptical of this recipe, because I prefer to prepare my PNW salmon as simply as possible- maybe some salt, some pepper, and at most a little lemon juice. However, the marinade complemented the salmon flavor perfectly, and it was so easy to prepare! (It also made my house smell fantastic, an added bonus)

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melilia June 07, 2010

These were very good. served with steamed veggies. omitted the cheese and used light mayo and fat free yogurt. will be using this recipe again!

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scott.korfhagen April 23, 2012

This tasted like a cheap cheeseburger. Mayo, sour cream, and cheeses completely overpower the salmon flavor and make the dish very heavy. I would suggest sticking with more traditional dill/garlic/butter route.

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bellatrix1001 December 27, 2011

YUCK! I don't think I did anything wrong either! The sauce, a fancy tartar sauce, overpowered the salmon and the texture didn't help things. I think I'll stick to my tried and true baking in a foil pack with lemon, white wine and onion salt.

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Chef MurphyGirl January 09, 2011

This was excellent!! I made a large portion of salmon so I adjusted the topping accordingly. I added more mustard to make it less tartar sauce-y. LOL I will DEF add this to my collection. Thanks!!

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IvyRachelle August 19, 2010

I really enjoyed this recipe. It was fancy, but easy. I didn't believe the salmon was cooked at the given time, and cooked it longer, shouldn't have!! I added the cheese at the end and thought it added a lot. Excellent!

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Chill April 05, 2003
The Ultimate Salmon Fillets