A family recipe for how Alaskans make a delicious salmon dish. Use king, red, or silver salmon. Serve with wild rice!
I don't know how long this recipe has been available at this site, but I don't think I'd ever seen a recipe without rates or reviews before and I want to encourage you to try this dish. It has a yummy, rich topping, definitely not for the person that wants a plain piece of salmon. I recommend making half of the mayonnaise/mustard topping. There is NO way you need as much as the recipe calls for, and that would greatly reduce the fat and calorie count. With that one change I think you'll find this is a delicious way to enjoy your salmon.
Read MoreThe recipe is okay, except that it's a bit oily. The dill sauce keeps the salmon from rendering it's fat pockets, so in the end it's oilier then it should be. It's better to broil/bake the fish with a little salt and pepper, and to use the dill sauce as a dressing on the side of the fish when you plate it. Also I changed the recipe and used 2 parts yogurt and 1 part mayo, with dijon AND brown mustard, with a little Italian herbs and dill.
Read MoreI don't know how long this recipe has been available at this site, but I don't think I'd ever seen a recipe without rates or reviews before and I want to encourage you to try this dish. It has a yummy, rich topping, definitely not for the person that wants a plain piece of salmon. I recommend making half of the mayonnaise/mustard topping. There is NO way you need as much as the recipe calls for, and that would greatly reduce the fat and calorie count. With that one change I think you'll find this is a delicious way to enjoy your salmon.
WOW WOW WOW WOW! The creamy dill sauce is absolutely out of this world, yummy! Instead of all mayo, I used 1 cup lowfat plain yogurt and 1/2 cup mayo (to keep it lighter and healthier!), and I only had dijon mustard on hand - so I used that instead of regular mustard. Didn't have thyme, so I used more fresh basil. Also, I find it necessary to season salmon with fresh, crushed garlic and salt/pepper..rubbed in with extra virgin olive oil. Topped each filet with the sauce and baked on olive-oil sprayed foil-lined baking sheet for 15-20 minutes. Thank you so much for this excellent recipe! In my binder, permanently! :-)
My Husband ACTUALLY ATE SALMON! Very excellent, Only 4 stars becasue why put all that fatty mayo on your healthy fish? I substituted most of the mayo for plain unsweetened yogurt. TERRIFIC. This sauce was so good I will probably use it for any time I want sauce for fish. I just used the dried herbs because that was all I had, no problems, fresh would be even bettr I'm sure. I have to admit I also put a tiny bit of brown sugar in the sauce-maybe a Tablespoon. I squeezed lemon on my fish and sprinkled it with salt and pepper before spreading on the sauce too. Really Loved it!
I read the reviews and made a few changes per what people said. Instead of mayo, I used plain lowfat yogurt and dijon mustard. Did not have fresh basil but used dried thyme, basil, oregano and dill to make the sauce. Sprinkled the salmon fillet with salt, fresh ground pepper and garlic powder and spread the dill mixture on top. It was so good! I am glad we had extra sauce because I made roasted red potatoes and broccoli. My 8 year old step-son couldn't stop eating it and he loved dipping the broccoli in the extra sauce. Since it was yogurt and no mayo I figured he could enjoy a little extra and it got lots of green vegetable into him!
The recipe is okay, except that it's a bit oily. The dill sauce keeps the salmon from rendering it's fat pockets, so in the end it's oilier then it should be. It's better to broil/bake the fish with a little salt and pepper, and to use the dill sauce as a dressing on the side of the fish when you plate it. Also I changed the recipe and used 2 parts yogurt and 1 part mayo, with dijon AND brown mustard, with a little Italian herbs and dill.
The major change I made was substituting low-fat yogurt for all the mayonnaise - it was phenomenal! The yogurt gave it a nice tangy flavor, and it wasn't greasy at all. I also felt better knowing it was a little healthier. The fiance loved this dish (kept going back for more sauce for dipping!), so it's a keeper!
oh my!! We have never been fish eaters but recently we decided to try this recipe and i am glad we did. i have made this several times and the only thing i did differnet was i rolled the fish in the mixture so it was on both sides.
I was just making one portion so I made the topping with about a T of lite mayonnaise, roughly the same amount of Dijon mustard, a pinch of the dried herbs, and a very small of fresh basil (Husband isn't a big fan). I followed the '20 mins per inch thickness' baking rule, and it turned out perfectly. Husband said a little less topping would have been better. But anyway, thanks!
Hubby liked much more than I did. I am not a big mayo fan when it comes to fish. I thought that it completely overpowered the taste of the salmon...and would much rather taste my expensive fish. I will make again...for hubby, but reduce the amount of mayo. Thanks for the post.
My older sister doesn't eat fish and she tried a bite of this dish and took a bunch home with her. My mother was also thrilled. It was a hit in my family! Thanks for the recipe!
if ya going to rate a recipe you should not change it. then you are changing the recipe and should rate your own recipe. come on guys...really lol
I've made this twice now. the first time I followed the recipe very closely and it was excellent! Moist with a beautiful combination of flavors, and easy, too. The other night, we wanted it again, but did not have fresh thym or basil, but we did have fresh cilantro/coriander. The coriander mayo mix was delish, but we thought is needed *something*, so a dash or two of Tabsco later, it was perfect. Both versions get a big thumbs up.
Not a big fan of this recipe. The recipe makes way too much of the sauce. I threw more than half of it out after covering my fillets. To me the mustard taste was a bit strong, I was scraping the sauce off in order to eat it. I think I will stick to lighter salmon recipes that compliment the salmon rather than overpower it.
I actually have a recipe thats so similar to this where you use about a lb of salmon fillets, 1/3 cup sour cream, 2 tsp. of dill weed, 2 tsp. of yellow mustard, 3 tbs. of mayonnaise, 2 tsp finely minced onion, 2 tbs grated parmesean cheese and 1/2 cup of cheddar cheese. I lay the fillets in a greased baking dish. Then in a separate dish, I combine the sour cream, mustard, onions, mayonnaise, and dill weed. Then I season it with salt and pepper. Next, spread the mixture over the salmon and bake at 450 degrees for 10-12 minutes. When the fillets are just done, I sprinkled a little paprika over top it and added the cheeses. I then broiled it for about a minute. It is delicious :)
I wasn't sure I would like this because -- holy cow, that's a lot of mayo! But I needed a quick recipe for salmon with dill, and made this to the recipe. It was really good and my super-picky family loved it! I will make it again!
We love salmon in all forms. I am very partial to dill (dried or fresh) and use it a lot on fish and vegetables. Really enjoyed your recipe but like another reviewer stated - it really does not need mayo and yoghurt actually brings out the fresh flavor much better. Thanks for a good addition to our salmon file.
Love, Love, Love this recipe!! I slather the sauce over the fillets and they turn out perfectly. I usually use a little lore mustard than called for, and a little less mayo. I also use Italian Seasoning in place of the other herbs, and it lends a wonderful flavor to the dish. Very nice compliment to the dill. My bf gives this rave reviews!
Yum. I would say there was too much sauce, but I used the excess on my rice. Next time I won't be using mayo, but the yogurt as everyone's suggestions. Not only is it fatty but I find after you're halfway through, you get a little sick of the mayo taste. I also rubbed minced garlic, salt and pepper on the fish first, and mixed 1 tsp of dill in with the sauce, and then the other tsp on top.
I used low fat yogurt instead of mayo, cut the mustard to 1/3 cup, fresh herbs, and added some salt , pepper, garlic and onion powder to the sauce. It was fabulous. The only suggestion is I don't see how the cook time can be 30-40 mins. My filets were thick and cooked perfectly in 20 mins at 375. Will def make this again!
Sorry, but I really wasn't too thrilled about this recipe. My son's and their gals liked it though, so I gave it a higher rating. However my husband and I felt like the sauce masked the taste of our salmon too much. In fact my husband said it was like eating salmon with tarter sauce smeared all over it. I also felt the sauce had too much mustard in it and also makes a lot more than you need. I had three pounds of Salmon and had a lot leftover. I am glad I didn't use an expensive wild salmon with this recipe...I think this is the kind of recipe for those that don't really like the taste of fish...since the sauce is about all you taste.
my family liked this, so I'd make it again. It wasn't eye-popping wonderful though.
This was excellent! Everyone loved it and my husband siad this is a keeper. I added lemon zest and garlic. we did have a lot of sauce but we ate it on the side and with our baked pototes. It was fine.
Mustard doesn't seem to do well as a baking accoutrement. I took everyone's advice and cut down on the sauce tremendously, especially the mustard. The sauce was tasty in the mixing bowl but was way too baked-on after baking. It was like crenallated topping...not a true sauce just some cooked-on glop. I am sorry i wasted 2 nice fillets for this. I will stickto baking with olive oil/spices/white wine or grilling with a honey-mustard sauce. I hate to give negative reviews but also hate the thought of someone else wasting salmon which is not cheap.
This was a good salmon recipe. Everyone liked it, although the recipe made WAY too much sauce (I had almost 3 pounds of salmon). I added 1/2 cup of sour cream (you can add more/less depending on how much sauce is left) to the extra sauce to make dip - just make sure that the sauce hasn't come in contact with the fish.
We're also not huge fans of salmon in my house, but are trying to eat more of it for the health benefits... this was a really easy & delicious recipe!! I only made 2 pieces of fish, so I made about 1/3 of the sauce. And I broiled it instead of baking. I had to move my rack down to the 2nd position b/c the sauce started to burn, but it worked out great. A definate keeper!
This gets 4 stars for flavor. WOW!!! I tweaked this tasty recipe (and hopefully reduced fat and calories) by following the advice of other reviewers. I reduced the amount of sauce by 2/3. I squeezed the juice of 1/4 lemon over a 1 lb sockeye salmon filet; then mixed 1/4 cup mayo, 1/4 cup plain nonfat Greek yogurt, 1/8 cup dijon mustard with fresh lemon thyme, oregano, and basil. Also used fresh dill and added freshly grated pepper. Baked at 375 for 18-20 min. Spooned the fish and sauce over a bed of brown rice. Delicious! Will definitely make again!
This is a great recipe that really keeps the salmon moist during cooking. The flavor is great. I thought the mayo might make it too heavy but it was just right. I agree with other users- way too much sauce- you can definitely half it.
Even my husband liked this recipe a lot, & he doesn't like salmon as much as I do. It was quick & easy to make, too - nicely moist.
wonderful. delicous and easy. made the sauce ahead and put aside then baked when ready. Love the sauce used over rice.
This is the best salmon recipe I have found yet. I used frozen salmon fillets and I only used about 1/2 the mayo, however it does absorb into the fish somewhat during cooking. My husband actually asked for more sauce so he could pour it over his veggies.4 stars instead of 5 because the sauce isn't very healthy.
Delicious! We loved it! The only change for us was cutting the recipe down for two people. Definitely will make again.
Very tasty and easy to make! For the dill, you only need to sprinkle it on the top so there is a thin, even layer over the fillet. I had a thinner fillet too, so it only took 30 minutes to bake.
Excellent. I halved the sauce and used all dried herbs. Other than that, I followed the recipe exactly. Turned out great when company came over for supper.
Not a bad sauce, although a bit heavy due to the mayo. Works well on white fish too. Wish I had some yogurt around, as some others have suggested. Try adding a splash of dry white wine and a splash of lemon for a slightly fancier taste.
I made this for a friend and he LOVED it! the recipe makes much more than you need, so depending on how much you bake, divide the recipe.
This was okay. The mayo mixture made way too much. If you are going to try this, cut back on the mayo and use dijon mustard. That's what I would do if I were to make it again, which I won't. There are too many other delicious salmon recipes out there. This isn't one of them.
This is an excellent sauce for salmon- I always use half mayo and half sour cream per the other reviews. My mom even likes this and she doesn't care for salmon.
Very tasty. I cut the total mayo/mustard to 1 T mayo, 1 T nonfat plain yogurt, 1 T dijon mustard and 1 T spicy brown mustard based on other reviews. It was plenty of sauce for my 3/4 lb salmon fillet
I don't use all of the mixture on top of the fish. About 1/2. Made if for a dinner party last night and everyone said it was wonderful!
In case it hasn't been mentioned, the original amount of the Dill is scaled wrong for the amount of fish. It is enough for well over 2lbs of fish. I scaled it down to 2 servings, from 4, and used 2 lbs. of Salmon and still had a lot leftover. It's a fantastic sauce and I don't change a thing, but something went haywire with the sauce. I should have noticed it when I saw it calling for that amount of mayo for so little Salmon. Enjoy...excellent recipe
made this last night and everyone loved it, just next time I will use half the amount of mustard
This was a great, easy way to cook salmon. Very easy and tasty. One thing that I will do next time though is use a little less mustard as I found that a little to much
Very good sauce and I did cut the sauce recipe in half. It gives it a deviled tasted so if you are trying to get your family to eat more fish do try this one.
This was a tasty dish that was easy to prepare. I used nonfat yougurt intead of mayonnaise and it still came out fine. Be careful not to let the mustard overpower the rest of the cream sauce.
Very tasty! I paired it with the toasted sesame seed asparagus recipe, as a sidedish. My wife loved it. I agree that there is a need to reduce the amount of sauce.
This was absolutely wonderful!!! Salmon has a strong taste but if you want to "mild it down", this is the recipe. I had a nice chunk but it was only .86 ounces, about 1 1/2" tapering down to 1/16". I scaled the whole recipe down to "one serving" to get the quantity of ingredients right (even though the amount of salmon was just right for two). I used dried herbs for everything but the same quantity and added pepper, the same quantity. I added 1 t. garlic powder and then didn't measure, just sprinkled the dill over it to finish. I did go to the 40 minutes for baking. It was PERFECT from end to end! It was moist and flaky. Soooo easy yet could be part of an elegant meal. Thanks for a terrific recipe!
This was good, I made exactly as directed. I can see why others are using plain yogurt. It was very, very rich and I didn't even use all of the sauce. I can also see why so many who are "iffy" on fish might love this, it's a great recipe if you want to mask the flavor a little. My husband said he didn't think it was subtle enough and I have to agree, it hid more than enhanced. Overall though, it was good. Just not one of my favorites.
I served this at a dinner party and it was a huge hit. A couple of tiny additions: I rubbed the salmon with olive oil, salt and pepper, then coated with the sauce and refridgerated until just before serving. Also, based on other comments, I made the sauce and divided it in half straight away. I put half in the small bowl and refridgerated until supper. The extra sauce (not heated) was passed with the salmon - and it was packed with flavor after sitting in the fridge for a couple of hours. Next time I divide it 1/3 -- 2/3, and kept the 2/3 for passing. There was not a drop of sauce left at the end of dinner. This is a great make ahead meal. Allows you time to visit with your guests, and then pop it in the over for 12 minutes before dinner, serve it hot and fresh.
My family loved this. I did follow the advice of others and reduced the amount of sauce. I will put some yogurt in it next time. It came out so moist and delicious and actually tasted like a salmon dish we order at our favorite steakhouse.
it looks like a lot of sauce but it bakes into the fish to give it tons of favor. good quick and easy recipe.
I also used less mustard (about 1.5 tsp), and we all loved it. I will absolutely make it again. Thank you!
My family did not enjoy the flavor of the dijon. It overpowered the salmon. It tasted a little better the next day, but I will not make this recipe again.
I altered it just a bit, I mixed honey mustard and yellow mustard. My husband said "this was the best Salmon I have ever eaten". I agree that it was really tasty. My kids even liked it.
This was the worst recipe I have ever made in my life! It was horrible!!! My boyfriend would not even swallow the first bite and he and I both love Salmon. Sorry, but if I make this again it will be for someone that has made me mad. :-)
The taste was decent but the appearance was unpleasing. The yellow, thick sauce did not compliment the pinkish salmon.
**** I made the recipe as written and it was a HUGE hit. Since then, I've joined weight watchers, and I now make a WW friendly version, simply substituting fat free mayo for the regular mayo JUST as delicious and no sacrificing of flavour, if you're in the mood for really rich fish dish for company. I served it with boiled new red potatoes and steamed julliened carrot, parsnip and red & yellow pepper strips with a little of the extra sauce. Delightful!
While the herbs used in this recipe complement the salmon perfectly, I felt like the cream sauce absolutely RUINED a perfectly good salmon. I am from NewEngland, and we tend to be a bit picky about our seafood (if not borderline snobbish, hah!) 1st -- I followed many other reviewers in substituting plain nonfat yogurt instead of all that mayo. I think the mustard absolutely KILLS the essence that a creamy dill sauce SHOULD be going for. But as I first stated, the combination of herbs were fantastic! I will use these herbs again to bake my salmon, but will leave out this particular cream sauce. I have made other cream sauces which consisted of just heavy cream (or 1/2 + 1/2), butter, and herbs, cooked in a skillet and then drizzled on the salmon before plating... and think I will stick to that.
I served this for dinner last week. I'm not always a big salmon fan, but I am now! I have to take exception to some of the reviews that said the sauce was oily or greasy. You must not substitute low or nonfat mayonaise, as they are made with chemical ingredients that were not made to be heated. Julia Child (Bless her) had it right when she said that there was no substitute for butter. This will be a regular in my house. The extra sauce was great with roasted asparagus. I did add a bit of lemon zest to the sauce and was heavy with fresh ground pepper, but a super way to enjoy salmon which is a moderately priced fish.
Delicious! I followed the advice of another user and sprinkled w/salt and pepper and squeezed lemon juice on the salmon before I put the sauce over them. I left out the brown suger though. But this is a delicious sauce. And I will definitely make this one again and again!
Fantastic! My husband (who dislikes mustard), my kids and my guests were wild over this. Makes far too much dressing however, cut the amounts.
I did change this recipe but I give it 4 stars for inspiration. I adjusted the sauce by blending 1/4 cup of olive oil, 1 clove of garlic, 3 tbs mayo, 2 tsp mustard, and fresh herbs (all listed in recipe) with the juice of 1/2 lemon and salt to taste. I followed the rest of the recipe as given. The fish was cooked perfectly! The family ate every bite.
This is a very tasty dish. My husband loves it, but I can't get past all the mayo grease that's surrounding my beautiful salmon. (I uploaded a photo.) Maybe I don't know the definition of creamy sauce, but this doesn't have it. Sure it's like that before you put it in the oven, but before it's all over, you end up with a clear greasy substance. The dill saves the day as far as taste goes. I'm giving it three stars because my husband did love it, but you're not going to get creamy, and definitely not healthy. I also cut the mayo recipe down. Still a bit much.
It was very good and my husband loved it. I added a little less mustard and added in dijon, and added in chili pepper for a little spice. I'll be making this again. Thanks for sharing.
I really just eyeballed everything, but my whole family really enjoyed this. Will definitely make this again.
This was SO moist and delicious! The only thing I did differently was exchange dijon for the regular mustard. My boyfriend said we could've halved the mustard but it was still absolutely delicious and we ate every bite, one of the best Salmon recipies I've ever tried. I cooked it in the oven in a hard annodized fish pan with raised ridges and the fish slid right off the skin (which came up easily on it's own for cleanup - I'd sprayed the pan with Pam) after about 30 minutes. Excellent dish - gotta love those Alaskans!
This was delicious but very rich. I also did 1/2 mayo & 1/2 plain yogurt and I would make about 1/2 of the sauce mixture next time.
Everyone in my family loves this salmon. I use about 1/3 cup of mayo and 1/3 cup of dijon mustard, which is plenty. Thanks for sharing.
We loved this so much we shared with both sets of in-laws. Rave reviews from all!
I really liked this recipe, but my husband did not. And he eats practically anything. I think it just had a little too much dill. And it made entirely too much sauce. I will try it again with less dill and sauce.
I really liked the dill flavor in this dish. Easy to make and it does not take to long to make it. Well done.
I do like mustard on fish (call me crazy). I used 1/4 c light sour cream, 1/4 lowfat plain yogurt, 1/4 mayo, and a little less than 1/4 mustard. Then, I cut all of the herbs in half, you could reduce the thyme even a bit more. All of this was on the advice of other reviewers. I did still have leftover sauce. I think I will toss some shrimp in the leftover sauce and bake, and serve over pasta.
I used half dijon and half regular mustard and it was very good. Tasted like a much more difficult dish.
I gotta admit I had my doubts about this recipe but I tried it anyway because of all the good reviews. I cut the recipe in half as suggested, and it made a perfect amount. When my husband (the picky eater) tried it, all he said was "OH, WOW!" over and over again. He absolutely LOVED it. I loved it, too and will most definitely keep this recipe and use it again! I did not have any of the fresh herbs, so I used dried and adjusted accordingly. I used dijon mustard. YUMMY!!!
This recipe was good. My boyfriend liked it more than I did. It made a lot of sauce! Probably would not make it again.
it was ok and cliff didnt like it really at all. lol. i will not be making it again. but i can see why people would like it, just not us..
This recipe was delicious and very easy to prepare. Even making the "prepared mustard" (which I didn't have) was easy. I liked it so much I wanted everyone I know to try it! I did follow the advice of previous reviews and only prepared half of the sauce and it was just right. Enjoy!
This was good. I followed others' suggestions and used half the amt. of mayo/mustard for the sauce and I still had a bunch leftover. I think I'm going to be using it to make tuna salad. The flavor is good, and even my 4 yo & 6 yo devoured this, but I think I prefer dry seasonings on my salmon & use the sauce on the side. It was just too rich/mayo-tasting for me.
While I think a least *some* of my distaste for this dish was brought about by having less than 100% fresh cuts of salmon, I found the dill sauce a bit overpowering as mixed per the recipe.
This was so delicious!!! You'd pay 30 bucks for something this special in a nice restaurant. OMG GOOD!!!
everyone LOVED it! I only used 3/4 cup of mayo but it was plenty.. will go into my repertoire..
After reading the other reviews, I used mostly yogurt but found I had way too much sauce so I only used half. I wish I had halved the recipe in the first place, instead I ended up throwing out a lot of the sauce. Other then that, this is pretty good, not fantastic but pretty good.
Great recipe! Even my two-year old, who wont eat meat - LOVED this! Although you only need 1/3 of the mustard & mayonnaise like others have suggested. I had to throw away quite a bit. Definately will make again!
Pros: -fish comes out cooked very nicely (moist, flaky) -recipe's easy Cons: -recipe makes way too much topping The results of this recipe were okay. My boyfriend thought it tasted great, but I prefer other salmon recipes to this one. Perhaps a matter of taste here.
OMG! This is soooo good. Really takes away from the fishy taste. This is our new regular recipe for salmon. I just added a half of a lemon (juice) in and 1/4 t of garlic powder. I used all dried herbs but used more than what it called for if it was supposed to be fresh herbs. TIP: Place fish in aluminum foil and create a pocket with enough air to circulate and it comes out wonderfully!!! COOK AT 425, FOR 15 MINUTES. TRUST ME...
I got mixed reviews from my family. My hubby and daughter hated it but I liked it (not crazy for em' though but good enough). Okay, the reason why our overall rating was average is because my hubby it was way too much mayo/mustard and oozed out. He also did not care for the dill. I guess he is used to a firmer texture where the sauce stayed in placed when sliced and did not compare to the other favorite staples that consisted a white sauce base. I'm going to make some tweaks on this recipe and will update in the future.
i thought it was good fish dip if i was eating fish sticks from a fast food resturant i wont eat that again
This is a delicious recipe. I agree with others at the sauce makes too much. But the flovor is great! I will make again!
I really enjoyed this recipe. I live a very low-carb life so this was great. The only change I made was that I added about 1 tbs of fresh lemon juice to the mayo mix. Also, I only had dry (not fresh) herbs... tasted just fine :)
I serve salmon at least twice a month and am always looking for new ways to cook it. This recipe is on the top of my list.
Apart from the hilarious overestimation of the amount of sauce to make which others have mentioned (for which i believe 1/10th of the amount would suffice), I feel like this is a recipe to mask the flavor of salmon, not enhance it... 4 of us ate this meal and comments included "it tastes like good salmon and then this mayonnaise crusty stuff loosely floating on top.." I wanted to write this while I still have the taste in my mouth... I believe it would have been better to eat the salmon cooked bare...
I did not like this one. It tasted like mustard. Maybe if there was a LOT less mustard this would be okay. But I will not try it again.
Great recipe... very moist, excellent sauce. This is going into our dinner rotation. quick, easy. Next time I am going to half mayo with yogurt for healthier version other reviewers suggested.
