Great flavorful recipe. Perfect and flaky.

Perfect preparation. About 8 min med-high on first side and 5 min on other. I cooked it without skin and added stone ground mustard to the up side, which when flipped, is warmed and carmelizes slightly. Delicious!

Thoroughly enjoyed this dish. Just for some added pep I added some parmesan cheese and allowed it to crust in the ove for a few minutes. Delicious.

turned out just WONDERFULLY!! A few changes: I added a quartered small onion, 1-2 tsp melted salted butter, 1 tsp seasoning salt, 1-2 tsp or so of Dijon mustard (the one made with Chardonnay), and a little extra pure ground black pepper to the mixture. I then pan seared each side for 5 minutes over high heat (went from high to med after a minute or 2). Transferred on to foiled baking sheet after spraying with olive oil. Poured leftover mixture over salmon. Wrapped very well with large piece of foil that’s already in the pan. Baked for 15-20 min (depends on the thickness of the salmon) at 375. Removed from oven and let sit for 1o minutes before unwrapping and serving. Added salmon to a bed of baby spinach and halved cherry tomatoes mixed with balsamic vinegarette dressing. Added freshly ground black pepper. Oh and I used wild Salmon instead of farm-raised. I think I will try farm-raised next time!

Great, quick & easy!

Great! I usually make salmon in the oven, but this was quick and easy! Love it