By Paja on February 03, 2003
Photo by Lori Mama
Photo by Lori Mama
"Living on the west coast, we have eaten a great deal of salmon. This is ABSOLUTELY the best way we have found to cook it. It is so moist and the flavor is fantastic! Many reviewers have said that they think the cheese, especially the cheddar is unnecessary, and I have to admit that I omit the cheddar cheese myself. The flavour is a little too strong and it is extra fat that is not needed. I do like the sprinkling of parmesan with the paprika because it looks so nice when it is broiled. Using light mayonnaise and light sour cream or yogurt tastes just as good as the full fat versions and cuts down fat and calories even more. Thanks for all the great reviews!"
Serving Size: 1 (165 g)
Servings Per Recipe: 3
"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 (Recipe #11571). 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!"
"My method now is to ask DH how many stars a new recipe deserves. He gave this a resounding 5! I also skipped the cheese; it seemed like gilding the lily, plus I have that Italian thing where we don't eat fish and cheese together. It was great just as is! I had been cooking salmon and serving a similar sauce on the side, made with sour cream, dill and mustard. This was even better, because it didn't stink up the house when it was cooked! A great recipe, thanks!"
"I usually refrain from eating salmon due to it's fishy taste, but this was excellent! Very easy to make and delicious! I will be making this again."
"I prepared this for low carb and not low fat. It was very good and the sauce is like a sophisticated tartar/dill sauce. It was creamy and very good and easy. A keeper for sure. I omitted the cheddar cheese due to reviews and didnt miss it."
"I found this to be very heavy. I used a full pound of salmon but the sauce was way too much. The flavor was wonderful and very rich. I do agree that it overpowers the taste of the salmon. I will use this again but with much less and no cheese. I added bread crumbs for the broiler and it was crunchy and tasty."
"Best quick meal idea! I omitted the cheese and used nonfat sour cream. Not too overpowering and the fish was super moist!"
"This was the first time cooked salmon. My husband went crazy totally finished every piece.<br/><br/>MUST TRY! Thank you for the fantastic receipe."
"Very much enjoyed this dish. I used fresh dill, as I don't like the dried very much and shallot instead of the regular onion. Keeper for sure. :)"
"The whole family liked this! My kids love tilipia they are not sure about Salmon. They were scared of the sauce but liked it. Did not do either cheese's but enjoyed it w/o. Thanks"
"We are salmon lovers but usually only on the grill with limited amount of seasoning. This is not the norm for us but it is for a very special treat and loved it. This topping also works with haddock or cod........so versatile. We do like the cheddar on top....."
"Great recipe. We love the sauce/topping. I cooked it on a lower temp. because I made roasted white and sweet potatoes, so it took a bit longer. I used both cheeses, but I will omit the cheddar next time (not necessary)."