Community Pick
The Ultimate Salmon Fillets
"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!"
photo by Ivansocal
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
- 1 lb salmon fillet
- 1⁄3 cup sour cream (light is fine) or 1/3 cup 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
- Preheat oven to 450 degrees.
- If frozen, partially thaw fillets and cut into serving size pieces.
- Place in a greased baking dish.
- Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
- Season with salt and pepper.
- Spread mixture over fish.
- Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
- When just done, sprinkle with the cheeses and a dash of paprika.
- Broil 1 minute or until the cheese is bubbly and flecked with brown.
- Serve with lemon wedges.
Questions & Replies
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Reviews
-
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!
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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.
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Excellent! Family couldn't stop raving about it! Only changes I made were using Dijon mustard & fresh dill & omitted the cheddar cheese & broiling, as many people suggested. Super flavourful & moist. Will be one of our top favourites for sure! Thank you, thank you, thank you!
see 196 more reviews
Tweaks
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Not tweaking per say. Just left out the cheese and final broil! -
Loved this! I didn't have any dill so I used a little bit of chopped fresh cilantro instead. I did add the cheese on top but it really didn't need it. If I add it next time I'll just bake it until it's gooey instead of broiling it into a crust. My husband couldn't stop raving about it all through dinner. Baked and served it on a bed of spinach moistened with a little bit of chicken broth and seasoned with salt, pepper, and onion powder. The spinach really complemented the fish and the fillets were perfectly cooked.
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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!
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This dish was very easy to prepare with ingredients we usually have on hand. I didn't have much mayo so I substituted 2 TBSP of Dijonnaise (which is fat free) + 1 TBSP mayo for the mayo & mustard. I also used lowfat sour cream. I did broil the parmesan. The fish was cooked perfectly & the flavor was spectacular. Will definately make again -
My DH and I loved this recipe - which is saying alot because he usually is not a fan of seafood! I used lowfat plain yogurt instead of sour cream and also left out the onions since I'm not a huge fan of them and everything turned out great! I think you could use the sauce mix on other fish or even chicken as well! Thanks for posting!
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RECIPE SUBMITTED BY
Paja9203
Merville, BC
I love to cook! 'Zaar has been such a wonderful find for me, because I have learned so many things from reading the boards, having my questions answered by such knowledgeable people, and trying so
many new and fabulous recipes.
