Be prepared to reel in raves when you place this fabulous fish dish on the table, advises Jan Parker of Englewood, Florida. "It's moist and flavorful, topped off with basil, tomato and cheese. My husband requests it on a regular basis all year long."
Fishing for salmon is how we make our livelihood, so we eat it four or more times a week. This recipe is quick, has tasty seasonings and lets the goodness of grilled salmon come through.—Jenny Roth, Homer, Alaska
My husband, Chet, and I both love sport fishing—in fact, we even went fishing on our honeymoon! This tasty recipe is a favorite when we have leftover cooked salmon to use up. It's also great with canned salmon.—Lisa Royston, Wasilla, Alaska
My family likes this dish because it's a different way to enjoy the bounty of fish we have here. Two sauces—one rich, warm and cheesy, and the other light, cool and refreshing—complement the salmon nicely.—Sue Bolsinger, Anchorage, Alaska
"My husband has very selective tastes, so when he raved about this wonderful marinated baked salmon at a dinner party, I knew I had to have the recipe," says Maria Davis of Flower Mound, Texas. "The citrusy salsa is as pretty as it is tasty."
This is a terrific way to fix salmon...and it's so easy to do. The marinade mellows the fish flavor, and the dill sauce is a wonderful complement. I once served this recipe to 12 people from the Pacific Northwest who declared it was the best salmon they'd ever eaten!
-Deb Essen, Victor, Montana
My mother-in-law shared the recipe for this cheesy salmon dish. It dresses up convenient canned salmon in a very satisfying way. We enjoy this pretty quiche frequently during Lent.
-Jane Horn, Bellevue, Ohio
It's easy to stir together this thick sauce to dress up broiled salmon steaks. The fish seems special but is really no fuss to prepare. Serve with crisp deli coleslaw and store-bought lemon cake for dessert...or try a Caesar salad and frozen key lime pie.
These fillets bake up moist and golden brown. Our grown daughters and grandsons like their food on the spicy side, so I knew Creole seasoning would make this entree a family favorite.—Florine Bruns, Fredericksburg, Texas