Salmon Fillets with Creamy Dill

Love the simplicity of this recipe. My boys really enjoy it and ask for it. I do find that as written, I end up with too much sauce. Not a bad thing... the sauce keeps well in the fridge.

Loved it, came out great, my only comment for me is next time a little less Mayo.

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.

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.

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.

Super Delicious! You have to try this recipe! To make it healthy, I used non-fat plain yogurt instead of mayo. I also used dijon mustard instead of prepared. Just a sprinkling of salt and pepper on the salmon and that sums up the changes I made! The sauce is amazing! I ended up only preparing half of the sauce, as other reviewers suggested. It still makes plenty. This is definitely being added to my rotation. Thank you for this recipe!