Easy Bake Fish
Easy recipe for people who spent so much on the fish they couldn't buy the sauce!
Easy recipe for people who spent so much on the fish they couldn't buy the sauce!
This is REALLY good. I had a little trouble with the cooking time and temperature though. 20 mins at 320degs and the fish was still raw. I upped the temp. to 350 and cooked it for another 20 mins or so and it turned out great. I've made it twice now and the second time I wrapped it in foil and cooked it at 350 and in 25 mins it was done. I also make extra sauce to put on poatoes or rice because it is sooooo good. I didn't use salmon I got a really good deal on basa (a white fish) and it was perfect.Read More
This is REALLY good. I had a little trouble with the cooking time and temperature though. 20 mins at 320degs and the fish was still raw. I upped the temp. to 350 and cooked it for another 20 mins or so and it turned out great. I've made it twice now and the second time I wrapped it in foil and cooked it at 350 and in 25 mins it was done. I also make extra sauce to put on poatoes or rice because it is sooooo good. I didn't use salmon I got a really good deal on basa (a white fish) and it was perfect.
This recipe has got to be one of the BEST I've ever used when preparing salmon! The only variation we use is substituting Dijon mustard with Dijonnaise. We did this because we had no Dijon mustard in the fridge and it turned out SO great! I can't brag enough about how insanely delicious this meal is! We serve it with salad and Lipton Sweet and Sour noodles. I have to agree with the earlier post regarding using fillets instead of steaks. We buy the fillets at Sam's/Costco and cut them into small portions and that works just fine for us. Just make sure you lightly coat the dish with Pam to keep the scales from sticking.
I used Tilapia fish with this sause. I added 1 tsp of horseradish ,and sprinkled bread crumbs on fish. Then baked in a 425 degree oven on a foil lined baking sheet for 12 mintues. We enjoyed it.
Well. I can't believe this one hasn't been reviewed yet! This is a wonderful recipe and I used halibut (SO plentiful on the West Coast) and it was fabulous. Accordingly, I wouldn't change a thing and will be making this again--often. Thank you, Patricia!
The salmon fish steaks were sooo good. I prepared the salmon in the dish w/ the souce on top 1 hour before baking to marinate them. I will be making this recipe again.
This was very yummy. I reduced honey to 2 Tbsp and sweetness was just right. Next time I will definately let the salmon marinate for couple hours so that it gets more taste from marinate. Cant wait to try it on grill too. Thanks
Absolutely fantastic! So simple, yet so delicious. The salmon came out moist. I added some fresh dill to the top of the salmon prior to baking. Thanks, Patricia!
This was great! I used lemon pepper instead of just regular pepper. Used this recipe on mahi mahi and hubby thought it was fantastic.
Tasted way too sweet. Not sure about that low oven temperture. Upped mine to 350 half way through, didn't look like anything was happening.
This was a 2 thumbs up. It will go into my 2 thumbs up notebook. The Love of my life loved it, so that's good enough for me. Elly
This is basically how I usually bake salmon. The only difference is that I add a little thyme, and I bake it at 400 for 15-20 minutes. Placing foil or parchment paper in the pan makes the cleanup easier too. Great recipe~
Thank you to Mommy lov. A recipe that is followed and rated helps us know if it is a good one. When everyone changes the recipe which one do you then know to follow. Rating means you RATE what the recipe calls for not what you changed it to be??? Keep it simple and RATE the recipe OR make up your own recipe and add it to the menues!! Thanks again!
I made this recipe as stated. Wonderful. Thanks!
For those of you who've had trouble with cooking times......buy an oven thermometer...oven temperatures can vary from the true temperature by 50-75 degrees....in my electric oven I have to set the temperature to 400 in order to get the temperature to 350.....and the oven will beep indicating that it is up to temperature even though it's only up to around 200 degrees......so I've found that having an oven thermometer to be very helpful.
This was excellent. I used 1 lb of salmon cut into 4 pieces. My fiance loved it. 350°F at 30 minutes worked for me, plus 4 minutes under a 500°F broiler to finish off the top. This cooks from the bottom up, so either flip it, or broil it to finish cooking the top. I poured all the sauce in the pan and then poured the remains over the rice we were eating.
We love salmon, fresh, wild caught, and eat it at least once a week. I've fixed salmon like this from time to time. It always is good. Because we don't like dijon mustard, and use either yellow mustard or hawaiian mustard. Fish needs to be cooked according to the size of the fish. The tail end will be much thinner than a center cut slice will be and will cook much faster. The tail end is also more flavorful. Check your fish often. It can become overcooked and dry very quickly. It should be moist when it's done and flake easily. Delicious recipe. Thanks for sharing. Oh, a little bit of breadcrumbs, or hazel nuts or other finely ground nuts is good sprinkled on the top.
I have been making this recipe for years, however, I always put a top layer of crushed pecans pressed into the honey/mustard (I use a little less mustard that this recipe calls for). Then bake as indicated. Excellent!
This is great! I was out of dijon so I used spicy brown mustard. I also soubled the sauce to have some to go over the rice. I'm very glad I did. My husband gobbled down 2 pieces, I was wishing I had made more so I could have 2nds myself. My grandson's fiancee who loves fish and is very picky even made more sauce on the side because she liked it so much.
Delicious! Very nice flavour and loved the honey! One small note of advice,lightly grease the pan first!! I was scrubbing away for a good 30 minutes :-).
This was a very layered flavor, but I don't have much of a sweet tooth so I would cut down the honey next time. I made it with cod, cajun mustard and followed other advice and cooked it in foil for 25min at 350.
Used whitefish and wished I hadn't. This didn't work for me at all. I took about 3 bites and couldn't eat it. But probably would have been better with salmon or a similar fish.
I'm giving this a 4 only because it's the first and only fish recipe I've tried thus far (I usually eat chicken). I think it's delicious and so does my cat.
I am just starting out teaching myself to cook and this was VERY easy and VERY good! My girlfriend and her friend LOVED it. I will definitely be making this again and again.
We liked this recipe! A nice change from our usual salmon with lemon & dill. I used 6 oz. fillets and baked them at 350 for about 20 minutes. Definitely grease the pan!
Definitely needs more cooking time than what's listed here. Flavor was nice though.
Wow! This is the best recipe I have ever used! The meat was a little dry, so I mixed chocolate syrup with some butter, and it was a great topping*! This is great for children! * Best if served ice cold! Mmm!
I thought this was delicious, and very sweet and tender. I did bake it at 350 for 25 minutes to get it fall off the fork tender. Next time I might cook the sauce separately, since it was carmelized and almost hard by the time the salmon was done.
This was a very delicious recipe. I followed the recipe except that I put French's french fried onions on the filets before putting them in the oven. Give it a try.
I'm giving this 5 stars because after trying at least 10 other recipes for salmon, this is the first one that my boyfriend and I would be willing to have again. If you do not like sweet honey mustard sauce, you will definitely not like this recipe. It's on the sweet side (but not overly so), so if you want something more mustard-y, you'll need to add a little more mustard. I doubled the sauce because I wanted the salmon to literally cook in the sauce, not just have a glazed top. I ended up baking it at 400 degrees for 10-15 minutes just because I was using the oven for something else, but I think it would have been better cooked longer at a lower temperature like the recipe calls for. I also think it would be better marinated for a few hours in the sauce. Thanks for the tasty recipe!
I made this pretty much as stated, taking in to account others who said to "marinate" it for an hour or two. (I did 2-3 hours) and it came out perfect. I upped the oven temperature to 425 and it was done in 20 minutes. Will definitely make again (and again). I thought the ratio of honey to mustard was perfect. (I may have used slightly more lemon juice as I didn't really measure and I love lemon)....
The rating of 3 is only for my personal note, as the sauce had that sweet and sour flavor which I am not a fan of, however it did taste better than I expected, but I'm going to stick to garlic and citrus flavors for my fish sauces. This recipe is very easy and I'm sure is a 5 star for people that like the sweet flavor on their fish.
I baked the salmon fillets at 350 degrees for 20 minutes and they turned out flaky. I only used 2 TBSP honey so the dish wouldn't be too sweet.
This was great. I used halibut instead of salmon which worked well. One reason I gave 4 stars though was because the cooking time was off. I needed to bake for an additional 10 minutes and increase the temperature to 350.
It was okay -- I think I prefer this type of topping as a glaze rather than a sauce. Definitely drop the honey to 2 Tbsp unless you want it extremely sweet.
I used this with cod and it was really good. It was as it says...easy!
Super easy and super good. I just used 1.5 lbs of salmon filet - perfect.
followed the directions precisely, using tilapia. it tasted like honey mustard and lemon-pepper mixed... maybe good on chicken, but not on fish. won't make again.
I have made this for years, but I add bread crumbs and chopped pecans during the cooking. Also bake uncovered at 400 for about 15 minutes using salmon fillets. I just eyeball the honey/ Dijon amount, but keep it at a one to one ratio. Delish........
A simple, yet well-flavored recipe. The flavors complement each other and prevents the fish from overpowering the dish. I served the fish on a bed of spinach fettuccine. I made this dish for my parents and they could not stop raving about the taste (including my mother who is not a big salmon fan). Prep and cooking times are very accurate.
Don't use that much honey. It was a little sweet. But we will make it again.
Very good! Added this recipe over a year ago and a recent "healthy eating" stage has kicked in, so I used it and will use it again.
Just two of us, and I am only fish eater. Easy to do while preparing "another" meal for hubby!
Very tasty! I used a mustard that had horseradish in it and the fish still tasted super. We use this again!
IT WAS OK I TOLD WAS UNDER SEASONED
This was definitely easy to make but I wasn't too keen on the flavor. I'm not sure what about it is causing all the rave reviews. As per other reviewers I marinated the fish in the sauce for an hour before cooking. I baked mine (trout) at 400 for about 15-20 minutes (was cooking french fries at the same time so needed a hotter oven) and it came out flaky and moist, but the flavor just didn't do anything for me.
This was a big hit with my husband and I loved it too. Have made it twice already! I used a nice fresh piece of salmon but it would be great on any fish. Quick, easy, and very gourmet. Don't overcook it. Fish should just flake but still be moist and tender. Enjoy
Excellent. I used a tiny bit less honey,and the first time I didn't have Salmon and thought I would just try it over my catfish. I have cooked it several times now with Salmon and other fishes. It is great on all I have put it on.
I've used this recipe for yrs. I use sugar-free maple syrup instead of the honey and also use lite soy sauce and ginger powder. DELICIOUS!!!
We loved this recipe, one of the best Salmon recipes I have tried! The only thing I do differently is marinate the Salmon for a couple of hours in the sauce. That way the flavor goes all the way through. It is wonderful though!
I have made this a few times using salmon and it is delicious. Its easy and my family really likes it!
The recipe was easy to follow. I used sockeye salmon and baked it at 350 degrees. It came out great. I will definitely use it again.
Sauce is way too sweet. Tried it with hake, which is not as heavy as salmon, but I still think you can do with half the honey, maybe a touch more lemon. Kids enjoyed it, though.
Loved this! Even my husband who doesn't like fish loved this recipe. Next time I will do it with Salmon filet, the steak has too many bones for me.
We bought poor quality fish but this recipe did not help much for it either. It's a bit too pungent and not complimentary to the fish.
Very nice, eazy and i added garlic past on top and even people who wont eat fish will like it and that is often impossible
This was very easy to make and family enjoyed it very much. I am not very fond of fish, but the sauce on this recipe help hide the fishy flavor, will definitely make again.
I really enjoyed this. It's quick, easy and taste wonderful. Only change- I didn't use dijon mustard I used Boar's head pepperhouse gourmaise. Simply divine!
Living in Alaska, we always have a chest freezer full of fish mostly salmon. Its nice to try a different way to cook it and this recipe was a keeper!! My three kiddos gave me a thumbs up!!
Really delicious! I want to try wrapping the fish in foil next time so see if that cuts down on the cooking time. I followed the recipe exactly, except that I used 4 tilapia fillets. The recipe as stated made a little extra sauce. Served with garlic mashed potatoes and broccoli! I definitely will make this again.
This was delicious!!!!! Definitely a keeper! Made it for company and they all raved about it! The sauce would be good on ANYTHING!!!!
Whole family loved this, keeper keeper keeper.Easy peasy.
this recipe is really good. I used normal mustard, not dijon, added way more pepper, and a little more honey too. Turns out very sweet and spicy (due to extra pepper)...will definately make again sometime...
I have used this recipe and absolutely love it, so does my husband. Its an awesome way to cook salmon which is what I use in it. Its easy and quick and foolproof.
good and easy....I bake at 350 for 30 minutes...could be my oven though
This recipe was great! Instead of separate parts of honey and dijon mustard, I used 3 tbsp of a ready-made honey dijon mustard (French's) and added pureed garlic and onion. My family loved it! Best of all, it was so easy to follow. Thanks for the recipe.
This was really good. I added soy sauce and some garlic to the sauce and it was very good.
My boyfriend loved it, I not so much! I don't like salmon at all so don't take my dislike seriously. Had to use English mustard as we don't have dijon so I only used a teaspoon. Aded chili powder to add a little more flavor and alot more pepper. Will cook again. Thank you for posting this recipe.
Quick, easy, healthy recipe, I love that there's no marinating!
I took other reviewers advice and upped the temperature to 350. The salmon was done in about 25 minutes. The flavor was delicious! I added extra sauce on top of brown rice. Loved it!
First, the honey mustard sauce was great! But, I don't think it paired with the fish we used which was some type of frozen ocean fish. The fish seemed to taste a lot fishier than when I've made it differently in the past. I would definitely pair the sauce with some chicken or pork, though!
This was so good. I used 4.5 oz. salmon steaks and cooked it for 40 minutes and it was perfect. My two and 4 year olds who refuse any fish ate it and the two year old asked for more even! What a great way to work more fish into our diet.
add crushed nuts on top for extra crunch. Make it peanuts for Patrick
I made this tonight, and it was delish! I didn't have time to deal with preheating the oven, so I just pan-seared it on the stove. Hubby loved it too, so I'll be making this again!
VERY GOOD. I REALLY LIKED THE SAUCE. I ADDED A LITTLE MORE LEMON JUICE. ALSO I THINK IF YOU COOK IT AT 325, YOU WILL NEED TO GIVE IT 25-30 MIN. TO BE SURE IT IS COOKED. I MIGHT DO IT AT 350 NEXT TIME.
I made this using cod filets. I baked them at 425F for twenty minutes.It was really good. Making it with salmon for my hubby to take to work tomorrow. This was easy to make after being at work all day. I served it with baked sweet potatoes, and a fresh tossed salad.
go so well with salmon, suggest to use whole grain mustard.
for a "trying a new thing" this was an excellent. My husband and I are trying to eat more fish. We were fighting over who was going to get the last piece. It is really good on the grill wrapped in foil too.
We really like this recipe and have made it several times. My husband is a big fan of grilling and was skeptical, but we both love this baked salmon.
I'll make this again but will use less honey. I also marinated the fish in the sauce then poured it over the fish before baking. Quick and easy.
My whole family absolutely LOVED this salmon. Sooo good. Prepared exactly as recipe says to do.
Hubby rated the taste a 4, I think 5 + 5 more for speed and ease! For three fillets of tilapia I added a bit of breadcrumbs and some dill is needed. 350 for 10 minutes, baste again and flip for 10 minutes on other side = yum!
I first made this fish about a year ago and it was the first time I tried to bake any fish. It is really easy and quite tasty with rice pilaf and mini-carrots! We always cook it for a fast healthy dish.
We were going to grill our salmon, but that fell through at the last minute. Found this very simple recipe and decided to give it a try. Had a nice balance of sweet and savory. I will keep it in my rotation. Thanks
Quick and easy. Excellent for the whole family including a very picky 3 year old daughter of mine:) Will keep making it.
I was looking for a new way to cook tilapia and thought this recipe was worth a try. The flavor was very pleasing and I'm looking forward to trying the recipe as written with salmon.
liked the sauce, my mistake was using frozen salmon filets. Will use fresh next time.
This was awesome! I don't really like salmon very much, but I could have kept on eating!
This was easy and I love honey mustard. Just so-so for me and will save my fish for other favorite recipes. I added bread crumbs so perhaps it was the way I prepared this recipe.
Very very good. I wish we ate fish more often. I did also try this with chicken and it worked just as well.
Very quick and easy and full of flavor. It's a keeper.
I made this delicious dish today. I usually do not look at too many recipes for fish as I have a standard way of doing mine, which is very simple. I thought why not, looks good. WOW! It turned out to be the perfect dish. I did add ½ teaspoon of dill seed. I will make it again for sure and pay more attention to other recipes for fish. Thanks for keeping me humble. LOL
I've used this recipe for years! A variation that I use for a kick is instead of dijon I use Chipotle Mustard, and marinade the salmon or halibut for about an hour, and grill or bake it.
My mixture was too runny to really stay on the fish. So the flavor was pretty mild. The edge pieces that sat in the sauce were better. Out of four of us only one thought it was really good.
My husband gives this 3 1/2 stars and I give it 4. It was super easy to make and great tasting.
Great recipe and really easy to do.
I used a fillet instead of the steak With skin side down so it would not dry out. Watched carefully and it came out GREAT!!
AWESOME recipe! this was so quick & easy, everyone loved it. we eat a LOT of fish, especially salmon so this was a great new (and super convenient) way to prepare it. the second time around, i also added bread crumbs on top when i baked it and that was a nice, simple touch to a simple dish. i would also recommend putting a dash of garlic salt in with the sauce just to give it a tad more flavor.
I used only 2 tbls of honey and salted my fish (Orange Roughy) with a little sea salt. It was delicious. I have never had much success when preparing fish, but this one was great! My husband loved it.
This was wonderful!! I have two pickey eaters and they loved it. This is definitely staying in my recipe box!