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Recipe: Alternative Baked Salmon

A simple and tasty salmon entree. Mayo and onions deliver a sweet and creamy flavor which is perfect with the crunch of the bread crumbs. I sometimes add nutmeg--totally optional. Tastes great with rice pilaf.

Alternative Baked Salmon Ingredients

  • 1 tablespoon olive oil

  • 1 small yellow onion, chopped

  • teaspoon dried minced garlic

  • salt and pepper to taste

  • cup herb seasoned bread crumbs

  • 2 tablespoons mayonnaise, or as needed

  • 1 teaspoon mustard powder

  • 2 salmon fillets (about 1 inch thick)

How to Make Alternative Baked Salmon

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.

  2. Heat oil in a skillet over medium-high heat. Saute onion with dried garlic, salt and pepper until tender. Transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. If necessary, add more mayonnaise to achieve a paste-like consistency.

  3. Place salmon fillets onto the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.

  4. Bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top.

Alternative Baked Salmon Nutritions

  • Calories: 440.6 calories

  • Carbohydrate: 28.2 g

  • Cholesterol: 60.5 mg

  • Fat: 24.9 g

  • Fiber: 2.3 g

  • Protein: 25.1 g

  • SaturatedFat: 4.3 g

  • ServingSize:

  • Sodium: 688.6 mg

  • Sugar: 4.2 g

  • TransFat:

  • UnsaturatedFat:

Alternative Baked Salmon Reviews

  • Excellent. Very tasty. Thank you very much for this wonderful recipe. It was fast and simple to make. I made this two weeks ago and was rather apprehensive as to how it would turn out since it didnt look particularly appealing when the crumbs had browned sufficiently. But I was pleasantly surprised by how good it tasted though the lemon juice (2 tbsp) was a bit overpowering. Although I used 4 tbsp of mayonnaise, the mixture of bread crumbs was rather dry but very crunchy. I used plain bread crumbs since I didnt have herb seasonsed ones, 2 cloves of fresh garlic and a small onion. There werent any leftovers. I made it again for tonights dinner. This time I used 6 tbsp of mayonnaise, 1 tbsp of lemon juice and 1 tsp of dried dill to the bread crumbs and the result was excellent. The taste was just right and yes, no left overs. But Ive discovered that on both ocassions, it took 30 minutes for the fish to cook at 350 degrees F.

  • EXCELLENT Family loved it and will definitely make again Made a few adjustments: used 4 cloves fresh garlic; 3 tbsp mayonnaise; 2 tbsp lemon juice; baked about 25 minutes before broiling.

  • WOW Fantastic recipe I found the bread crumb mixture was too dry with the 2T of mayo so I added a little more as well as 2 tablespoons of lemon juice as it added just the right flavour to the fish. I also had to bake it for 10 minutes longer than specified. Delicious will definately be my main salmon recipe

  • My bf liked this recipe a lot, but I thought the breadcrumb crust was too dry. Its possible that I didnt use enough mayonnaise. Although I didnt care too much for the breadcrumbs, I did like the flavor of the mayonnaise and onions. It tastes very similar to the sauce of seafood dynamite served in Japanese restaurants.

  • Very good recipe. I liked it because I had all the ingrediants on hand- used low-fat sour cream instead of the mayo, used fresh garlic instead of dried, added a touchof cayenne for a bit of heat and a pinch of dried parsley flakes for a punch. Wonderful.

  • Like a big fancy fishstick omigod this was tasty. We ate it with steamed broccoli and egg noodles. We seasoned the noodles and broccoli with parmesan cheese, and I had lemon pepper on my broccoli. yum.

  • Not bad, if you are going too add lemon juice, dont add too much, I did and it overpowered the fish. If I make this again I will not make that mistake again.

  • This is one of the best salmon recipes Ive tried. All it needed was a wedge of lemon on the plate for a few squirts to give it just the right kick. Loved the broiled crunchy topping.Delicious

  • My family liked the salmon, but found the breadcrumb crust too dry and overpowering. They actually removed it. I follower your recipe exactly and it had such great reviews that I was disappointed when it did not make a hit with my family. To be fair, I will try it again with a few changes. I will, however, use the same ingredents listed in your recipe. If you dont mind, I would like to review your recipe again. Sincerely, Iret

  • Keeping in mind I was looking for a solution for preparing Yellowtail, I selected this recipe as I thought the ingredients would work. I didnt have the exact ingredients and substituted mustard seeds, ground in a mortar, and only 1/2 tsp. The result was excellent. I would note, though, if using other fish, to adjust the time according to the type of fish and the thickness. Generally, 10-12 minutes of oven time 350 degress for 1 inch of fish is sufficient (total cooking time, including the browning). After taking out the fish, let it stand 2 minutes. The fish will continue to cook itself, which is why you dont want to wait until its cooked all the way through in the oven. If you do, tender fish such as Salmon, Yellowtail, Halibut, will become dryed out. Keep it moist and even fish-haters will eat it.

  • Made this exactly as the original recipe and the entire family LOVED it My salmon was a bit thicker than an inch on the end, so I added 4 minutes cooking time. The topping turned out perfectly under the broiler for 4 minutes.

  • I made this for my son who caught his first King Salmon off the Coast of Astoria this summer. I followed the recipe as it reads, with the addition of a little cayenne, we like a little heat. Super recipe will make again

  • I prepared this for a group of 10 last night using 6 pounds of Chinook Salmon filets. I also used Japanese Panko crumbs and chopped fresh garlic (I doubled up on that over the dried product). It took approx. 30 minutes to bake at 350 degrees because my filets were about 1 3/4 inches thick. I then browned it under the broiler for about 5 minutes. It stayed lovely & moist. It got rave reviews. My company left with the leftovers and called this morning to report that they had a little of that as soon as they arrived home.

  • This was Excellent My fish guy at the grocery makes something vety similar to this, and my son loves it. Now I can make it at home at a fraction of the cost. I did make some changes--4 T. bottled garlic (we LOVE garlic), 4 T. mayo, and 2T. lemon juice went into the stuffing, along with a few shakes of Tobasco sauce. (I agree with another reviewer---why wold anyone use dried garlic in the first place?) Next Im going to try it on catfish fillets.

  • This dish was excellent i didnt have any mustard powder and so i used what i had...jalepino mustard it turned out great loved the salmon..will make this again.

  • This is the perfect blend of flavor for this fish. You dont want to mask the Salmon flavor, but enhance it. I grew up in Alaska (home of the Salmon) and Id watched my mother make this (or something similar) but could never find a recipe that tasted like she made it. Well Ive finally found it. This was my favorite as a child and everytime I make this recipe my guest rave it. Hint: my son prefers it this way: Extra mayo, leave off the onions and mustard powder, add lemon juice. Just a kid-friendly version.

  • I dont know about this one.im pretty good with the seafoods, but this just wasnt right.

  • This was really excellent I made it for 4 servings not 2 so i doubled everything, but used 1 Tablespoon of lemon juice, and I think that was plenty. I also used 4 cloves of garlic as others suggested, and found that i needed to almost triple the mayo. As far as the cook time thought I thought it was good. I baked it for 15 min before the broiling and it was really just about over cooked. I would not bake it for more than 10-12 minutes. thanks for the recipe it was delicious

  • I cook Salmon often.....always looking for new and different recipes. Wasnt crazy about this recipe. I didnt find that the topping gave the fish any extra flavor.

  • I have cooked this several times for dinner parties and it is always a huge hit

  • This was easy and tasty...i really liked it...i followed the recipe as is without modifications...i would serve this to company...i will definately make it again and perhaps use different fish or even try it on pork chops or chicken breasts...i liked the crust that much...thanks for the recipe...

  • THIS WAS A VERY TASTY WAY TO SERVE SALMON AND VERY EASY TO DO. I DIDNT HAVE SEASONED BREAD CRUMBS ON HAND SO I USED PLAIN BREAD CRUMBS AND IT WAS VERY GOOD. THE TOPPING HAS SOME SEASONING IN IT ALREADY WITH THE ONIONS & MINCED GARLIC. I WILL DEFINITELY HAVE IT AGAIN.THANKS.

  • Like another reviewer said, its like a gourmet fish stick Very nice flavor. I used red onion and 1 clove fresh garlic. The amount of topping was just right for 4 - 4 oz. salmon filets. I did not mix the bread crumbs into the mayo mixture, instead I sprinkled it on top. The texture was excellent. I baked it at 400 for 20 minutes, skipping the broiling, and the bread crumbs browned very nicely. I served it with rice pilaf, but this salmon would really go well with homeade mac-n-cheese. That is what I will do next time

  • Why would anyone ever use dried garlic??

  • The topping was dry and did not add flavor to the salmon. My family removed the crust and enjoyed the salmon

  • This salmon turned out splendidly I followed the recipe except that I used minced garlic and brown mustard in place of the powders. I added some Panko bread crumbs to the seasoned crumbs for bigger crunch. The mix seemed a bit dry and so I added a bit more mayo (lowfat) until it was the desired consistency. I squeezed some fresh lemon over the filets prior to putting the breading on. I baked them for 15 minutes but my family was too hungry to wait for me to pop the salmon under the broiler and so I skipped that step this time. The crust was still nice and crunchy even without being broiled. The garlic and spices and the lemon all worked together well. Just a really nice change from my usual broiled salmon. My family liked it and we will have it made this way often. Thanks for sharing this tasty recipe.

  • This was excellent I did add in the minced garlic as we love garlic. I also didnt have any lemon juice on hand so I substituted apple cider vinegar. Turned out wonderful. I only baked it, no broiling, it didnt really need it.

  • This is now one of my favorite recipes. If you are not crazy about the taste of salmon, using a stuffing mixture as the bread crumbs really masks the salmon flavor (though my family loves the recipe just the way it is).

  • I halved the recipe and used Miracle Whip instead of mayonnaise. I increased the amount of Miracle Whip by about 1/2 tablespoon and used jarred minced refrigerated garlic instead of dried garlic but otherwised followed the original recipe. I thought the flavor was quite tasty, but the fish was a little over-cooked. Im going to try it again and reduce the baking time by 3 or 4 minutes. Its so easy to over-cook fish Thanks for an interesting way to cook salmon.

  • I cooked this for my friends and they just loved it. It was different than any way I have ever baked salmon. We gave it two thumbs up

  • This is an excellent recipe for salmon I used a whole side of salmon. The recipe was enough to cover it but not thickly. I had to use a lot more than 2 tbsp of mayo. Probably more like 4 tbsps. I will definitly make this again

  • Yes, it came out a little greasy, but we loved it. We added some parmesan cheese and substituted onion powder for the onion.

  • DELICIOUS

  • This recipe was just perfect So good - I will definitely use again and again. Thank you

  • I didnt follow the recipe exactly because I forgot to print it out, but the only change I made was using brown mustard instead of powder. It turned out great

  • My husband went fishing for salmon this past couple of months and we dont know what other recipe there is for salmon aside from the basic salt, pepper, lemon baked salmon. when i saw and tried this recipe, i tell you-its amazingly flavorful, tasty and i will definitely serve this to guests for dinner or potluck at church. concerened about calories? try using light mayonaise. dont use salt anymore but try using regular bottled mustard instead.

  • The topping was very, very good; I will use it on other fish also. However, I obviously didnt pay attention to others reviews about baking it about 25-30 minutes Was frustrated cause everything else was getting cold by the time the fish was done My own fault so it gets 4 * anyway

  • This is mild-flavored and delicate. Although I usually prefer more crisp fish, this is a nice option. I did end up adding more salt than I started out with. Served with brown rice and sliced tomatoes sprinkled with Italian seasoning mix.

  • Excellent even my picky husband loved it

  • This is one of my favorite salmon recipes. I used low carb herb bread and added sage and thyme. I also used minced fresh garlic rather than dried. The result was terrific. It did take closer to 30 min. to bake.

  • Great idea with minimal prep time. I thought however, that the fish could have baked a little longer.

  • This was absolutley fabulous I served it with lemon slices on the side. My boyfriend raved about this recipe. Its a, "must try"

  • Excellent salmon recipe I followed the recipe as is and it came out wonderfully My husband said that this recipes a keeper.

  • This is the best salmon my wife and I ever ate And she knows her salmon. Quick and Great

  • Very good The only thing I would change would be to use less bread crumbs - they over-whelmed the other flavors. My salmon steaks were pretty thick, so I baked them for about 20 mins. Great recipe. Thanks

  • This was excellent. I had realized that i was out of breadcrumbs so I used Mild Cheddar Saltines crushed finely, and actual mustard instead of powder. It was really great and my husband raved Thanks LonBinder for sharing

  • I had thicker fillets so it took a lot longer to cook and the topping was dried out on the top. I am not sure this fits with salmon either. I would try this again but use a whitefish and use the topping as stuffing.

  • Excellent This is now our favorite salmon recipe Note: I didnt have bread crubms so I used fresh made and same with the dried garlic, I used fresh so I doubled both breadcubms and garlic. Thank you darling husband, myself and even my 3 year old loved it Next time Ill make more so well have leftovers

  • I love salmon and I love onions and this recipe combines them both in the most delicious way. Simple, clean and absolutely delectable It made a great gourmet style dinner.

  • This was ok. I liked the flavor a lot, but for 2 large salmon fillets this was just too much topping, and I even through a lot away. The result was essentially a thin layer of soggy bread on the top of the salmon (even with about 7 minutes of broiling). I think next time I will try spreading the wet ingredients on the fish and then just sprinkling on the bread crumbs to see how that would turn out. Great flavor, but the texture was wrong for me.

  • Once you master this recipe, youll want it all the time. I found the topping to be too dry as well, but adding extra lemon juice until it was a nice consistency did the trick, plus the extra lemon flavor compliments the salmon beautifully.

  • I used a fresh Wild Alaska Salmon fillet. The topping has outstanding flavor from the dry mustard. I added about 1tsp of Herbs de Provence to packaged Italian bread crumbs which worked very well also. My family raved about this new salmon recipe.

  • Very tasty. I used dijon mustard instead of mustard powder and it worked well. I will definately use the stuffing again but I may try catfish or halibut next time.

  • Great taste; we enjoyed it, however, had to bake it an extra 20 minutes because the center was still on the raw side. I used dried minced onions, 1/2 teaspoon minced garlic (from a jar) and light mayonnaise and they worked just fine. Would make again.

  • Awesome and easy recipe

  • Soft and delicious.One of our best salmon meals, and i make salmon alot.I made alot more than then recipe called for, so i ended up having to bake for longer, and skipped the broiling altogether. A definite keeper

  • This is fantastic I substituted a few ingredients as I used red onion, fresh garlic, and creole seasoning (instead of mustard seasoning). My husband LOVED it

  • I found this amazingly easy and flavorful. The second time I made it I added some more mustard powder, and was less concerned about adding more mayonnaise to make the consistency "paste-like." Just as long as you can press it onto the fish, the topping tastes great, so there is no need for those extra mayonnaise calories.

  • This was a fabulous recipe. After reading the other comments I decided to make the topping more moist by using 2 tsp of Dijon mustard rather than dry mustard. Great

  • This was really yummy, just what I need to get my husband to eat more salmon.

  • What a hit wonderful recipe.. Just cleaned dinner dishes and hubby still talking about it

  • I loved this, as did the roommate I fed it to. He raved about how amazing it was. Used mustard, rather than powder, and just plain breadcrumbs with some seasonings added, but other than that stuck to the recipe. Awesome. Doesnt overwhelm the flavor of the salmon... it went very well with rice and veggies. Wouldnt change anything.

  • We enjoyed this recipe. The only thing I did differently is that I had to cook it about 15 minutes longer (I might have had a bigger cut.) And our 6 year old ate it, too.

  • I usually do a ginger/teriyaki glaze with salmon, but that gets predictable. This recipe provides a nice change-up with pleasing taste and texture. I have found I can get my honey to eat healthy if I find a way to work in bread crumbs; with this recipe he gets omega 3 fatty acids with the crunch he likes.

  • I really liked this. I used 3 tablespoons of light mayo and added a little lemon juice. I thought there was only so much You could do with salmon, but boy was I wrong

  • I omitted the onion and dried garlic. I added garlic powder an onion powder. I cooked it for 20 minutes and broiled for 5-10.

  • My family LOVED this. I had made my children something else because they had friends over and they didnt think they wanted salmon until they saw it. I used panko crumbs instead of the bread crumbs and used veganaise instead of mayo. I served it with whole grain jasmine rice and steamed asparagus-cant wait to make it again.

  • We loved this recipe. I used fresh garlic in stead. Even my two year old son ate every bit I did not think that the flavors were too strong at all, it is a very nice alternative to everyday salmon

  • My husband and I both liked this recipe. I did add a third spoon of mayo and the breading was not dry at all. I also used minced garlic rather than dried. I enjoyed the flavor from the onion in the breading.

  • The flavor of this baked salmon reminds me of the one served at a few of the well known casino buffets in Las Vegas; plus it has a yummy crunch to it. A must try if you love fish.

  • Very good....I used mustard instead of powder and plain bread crumbs and used basil and parsley for flavour. Great taste Everybody loved it

  • I gave this four stars because it is not to healthy (with the mayo and all).But it had a great taste and was very easy. My whole family loved this and there are 8 of us I did add a little hot sauce, as well as yellow mustard ( I didnt have any dried). I would make this again (might try to make it a bit more healthy though) I will let you all know how it turns out.

  • The topping was very tasty, but dont use it on anything thicker than an inch (like the recipe says). The salmon filet I had was about two inches thick and the topping to fish ratio didnt work very well. Might try again with a thinner filet.

  • This was so good. My husband and myself loved it. I gave it 4 stars because the breadcrumbs were dry with the current recipe - as some of the other reviewers mentioned - but i did not take the suggestion of adding more mayo - instead i remedied this by melting some butter to moisten the bread crumbs. Served the salmon with some brown rice and cooked spinach - a delicious meal. My husband suggested to moisten the bread crumbs by adding an egg - kind of like what you would do with a tuna or salmon burger - i will try that next time.

  • I thought I would enjoy this recipe because I love salmon, but I thought the flavors of the crust were just too overpowering. I did use crushed herb seasoned stuffing cubes vs. the breadcrumbs, although I dont think that would have a lot to do with it. The majority seems to like it so it could just be my personal tastes. Thanks anyway.

  • Great quick meal and it really made the salmon have a different and unique taste. However, the cook time that they put did not work for me, I needed to have it in the oven an extra 5 min. since the breading was still a little raw-looking. All together this was great.

  • I followed the recipe without any thing extra. It was good, but next time I will add some dill for more flavor. I liked the texture it gave to the dish. I will make this again.

  • Im sorry I really didnt find this a good alternative for salmon at all. Boyfriend and I ate like two bites. All of the ingredientes were good so I was willing to give it a chance, even though I realized pretty quickly that it even just looked strange...but it was rather terrible. I think I will just stick with regular spices and so forth for next time. I just couldnt get into having a breading on top of salmon. A lot of people seemed to like this recipe though, so maybe it is just not for me Thanks anyways.

  • I very much liked this recipe but like the other reviewed mentioned it is very overpowering. I made it with some savoy cabbage and it was yum

  • Loved it. Mods I made are as follows: Used shallots instead of onion (didnt have one), sauteed fresh garlic instead of dried. Cooked it a tad longer in oven. When I first pulled it out of the oven, I was skeptical, but after a couple of minutes in the broiler, it was wonderful Will definitely make again. Also served it with lemon wedges on the side. Yum.

  • Delicious I followed the directions of others and used fresh garlic and regular mustard.

  • I found this to be a mediocre recipe, so I gave it a 3. It had an okay-taste, but I didnt find it particularly complimentary to salmon. There are many other salmon recipes here I would make before considering this one again.

  • Had to increase mayo and mustard (I used prepared rather than powder) in order to create a paste. Tasty, although a bit mayonnaise-y for me. Broiling it for five minutes resulted in a charred "crust"--I dont know if I just had it too close to the flame, but next time Ill cut the time short too. Ill have to try to figure out how to cut down on the amount of mayo I have to put in to make it more like a spreadable paste.

  • I enjoyed the flavors in this dish much more than I thought I would. I was running a bit short on time, so rather than sauteing the onion and garlic I subbed onion and garlic powder. I also only had plain bread crumbs so I simply added a bit extra pepper, dried parsley flakes, and a little bit of cayenne pepper. I did add a couple tablespoons of lemon juice too. Hubby wished this had been spicier, but I thought it was fine just as it was. Ill make this again, its a good, quick meal.

  • This was easy to make, the ingredients are common, it tastes great, and looks beautiful. Would def do again

  • Sorry, but this didnt do it for me. Followed directions exactly, but it was flavorless.

  • This was delicious. Used precooked vidalia onions in a jar instead of sauteeing, and added a bit of paremesan cheese...5 star.I forsee many variations.

  • I am picky when it comes to salmon, but i thought this was great I really liked the crust and the textures. So did my boyfriend...until he found out that mayo was in it...then he kind of made a face. So for people that dont like mayo, dont tell them - they probably wont know Also, maybe next time ill add a tiny bit of hot sauce or cayenne pepper for some spice. Thanks for the great recipe

  • Very scrumptious. I did cut the bread crumbs in half and substituted 1/4 cup of gluten free crumbs to make it healthier. That was the only change I made and it came out very good. My husband was apprehensive but loved it so much he finished the dish. I did serve it with lemon wedges and added salt. Next time I make it I will swap out the mustard for Old Bay Seasoning just to try a variation. The original was just fine though.

  • Really good I made it with panko bread crumbs and light mayo. Awesome

  • We eat alot of Salmon, but my husband says this is the best he has ever had. He had salmon the night before in a restaurant and he wants to go back there and give them this recipe because theirs was no where near as good as this recipe.

  • My husband doesnt like salmon, but he loves to fish and being in Alaska brings home some great salmon. This recipe makes him want to eat his catch--it was fabulous

  • Im sorry but I wont make this recipe again,the mayo became a oil pan in my baking dish and the topping overpowered the flavor of the salmon

  • SUBSTITUTED 4 TBSP OF JOHNNYS GARLIC SPREAD SEASONING FOR THE GARLIC.ALSO SAUTEED MUSHROOMS WITH THE ONIONS.DELICIOUS

  • My daughter and i gave this a three. the topping tasted exactly like a honey mustard pretzel and was a little overpowering and too thick. the cooking time should be increased by 10 minutes and the broiling did lend a nice crunch.

  • Im still not entirely sure what this is supposed to be an alternative to, but I will say it is very good.

  • Really liked this dish... Super easy to make.. Followed the suggestions from the most helpful review and was awesome.. Had it with Caribbean stewed okra and jasmine rice... Delish

  • I have to say that I just finished this recipe about 6 minutes ago and it came out very taste, I added some more salt to the crust for more flavor but the dish didnt get ruin it just tasted more salty, as to next time that I re create this dish I wont add more salt to the crust lol I think that it would of been jest fine as is

  • A nice alternative when it come salmon. I did end up using fresh garlic and real dijon mustard just because thats what I had on hand.

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