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Nutrition Facts
Serving Size 1 (220g) Recipe makes 3 servings
Calories 306
Calories from Fat 149		(48%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 96mg		32%
Sodium 309mg		12%
Potassium 562mg		16%
Total Carbohydrate 5.6g		1%
	Dietary Fiber 0.2g	0%
	Sugars 1.2g
Protein 32.7g		65%
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Week of 5/13

QueenChefTC

The Ultimate Salmon Fillets

Recipe #53198 | 30 min | 10 min prep | add private note

⁽¹⁴⁸⁾ RATE IT NOW Print Recipe

By: Paja
Feb 3, 2003

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!

SERVES 3 -4 (change servings and units)

Ingredients

1 lb salmon fillet
1/3 cup sour cream (light is fine) or yogurt
2 teaspoons prepared mustard
2 teaspoons onions, finely minced
2 teaspoons dried dill weed
3 tablespoons mayonnaise (light is fine)
2 tablespoons parmesan cheese, grated
1/2 cup cheddar cheese, grated (optional)
paprika

Directions

1
Preheat oven to 450 degrees.
2
If frozen, partially thaw fillets and cut into serving size pieces.
3
Place in a greased baking dish.
4
Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
5
Season with salt and pepper.
6
Spread mixture over fish.
7
Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
8
When just done, sprinkle with the cheeses and a dash of paprika.
9
Broil 1 minute or until the cheese is bubbly and flecked with brown.
10
Serve with lemon wedges.

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Featured Reviews for This Recipe

From: Chef LovenStamps

On Oct 5, 2009

Wow--I make this over and over again and love it every time. Plus if I'm missing something (like sour cream) it seems to come out just fine anyway. BTW, I've never added the cheddar, based on other reviews, and I usually use Honey Dijon Mustard, because that's what I have on hand.

0 people found this review helpful

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From: Chef #1361559

On Aug 23, 2009

How to destroy two lbs. of fresh salmon fillet - follow this recipe. The salmon turned out over-moist (nearly mushy) and the taste was over-bearing. Horrible.

2 people found this review helpful

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From: Geema

On Feb 4, 2003

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.

26 people found this review helpful

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From: LuvBug412

On Sep 20, 2004

This has GOT to be my new favorite way of making salmon! While my hubbie has never been a big fish eater (would much rather go for steak and taters) this is a 5 star in his book! I left the onions out and used stone ground mustard (more for taste and just to use what I had in the fridge). I didn't use as much cheese as called for, I didn't want to smother the flavor of the sour cream coating. One discovery, that mix of sour cream with the other ingredients makes a MEAN chip (in my case chili cheez-it) dip. If doing in a toaster oven I found that I needed to bake just a bit longer (added 10 min to the unfrozen time). This is a KEEPER!

20 people found this review helpful

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