The Ultimate Salmon Fillets

From: SolightlyUK

On Jun 20, 2009

Yum. V. Rich but YUM. I used a shallot instead of the onion but otherwise I made it exactly as posted except that I also skipped the optional cheddar cheese. So yummy. I served it with a slighly less sweet pineapple-glazed carrots (51629) and lightly buttered steamed green beans and a crisp chardonnay. Would be nice with a pinot as well. I think next time I will try the yogurt version. Thanks very much for sharing this recipe!

From: Meal Murderess

On Jun 8, 2009

Oh, YUM! I used Grey Poupon Dijon mustard, and Deliciously Dill (has extra spices). Didn't have fresh onions so used about 1/4 tsp dried chopped. Went the sour cream route. I, too, skipped the cheeses and the broiling. My husband loved it (and he usually isn't keen on my fish cooking skills). It's a keeper in our house. Thanks so much for posting.

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.

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!