151 Reviews of The Ultimate Salmon Fillets

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!

From: Kathy228

On Mar 3, 2005

I was surprised how good this tasted. Usually I don't like creamy sauce on fish, but I thought I'd take a chance and I'm glad I did. I added only half the mustard (Dijon) which was an "elegant sufficiency" for my taste buds. I served it with steamed rice. I will make this frequently as it's so easy (and I eat so much salmon).

From: Ducky

On Nov 13, 2005

Nice twist to the usual salmon. I liked the cheese "crust" on top. I made this 4 servings and used extra coarse-ground mustard. Next time I would use less mayonnaise.

From: Sudie

On Mar 16, 2003

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!

From: ellie_

On Mar 7, 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.

From: Richard R.

On Jun 17, 2006

One of the best salmon recipes I have ever tried, so tasty, gets the taste buds going into overdrive and so easy to make. A weekly event I think.

From: Chill

On Apr 5, 2003

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!

From: Becky3001

On Mar 11, 2007

The topping seemed to over power the fish a bit.

From: Goertzski

On Sep 4, 2007

The topping with the dill seemed to over power the fish. I may try this again but cut back on the dill. Thanks for posting