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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.
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.
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!
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.
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)
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!
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.
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.
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!!
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!