Use lowfat yogurt to lower fat-GREAT!!

Yummy! I made this sauce for two smaller pieces of salmon and then tossed the rest with penne pasta and peas. It was delicious! I loved the flavor on my fish. The only things I did different were, I ran out of mayo so I added some creamy horseradish sauce, I used Deli-style mustard because that's all we had, and I didn't use thyme because I didn't have any. I still loved the recipe and hubby wants me to make it again :)

mayo made it a bit heavy

It was a good recipe. I thought that I had cut down on the sauce, but I still had about half of the sauce left over after all the salmon was eaten. I'm going to use the leftovers with chicken, which I am sure will be good. I substituted for the mayo a third part mayo, a third part nonfat plain yogurt, and a third part sour cream. I added some other Italian seasoning and put lemon juice on my fillets before covering with the sauce. It turned out well.

Excellent recipe. For those of you that added honey to the recipe, try vanilla yogurt instead of the plain. It is delightful. Thanks for the recipe.

We loved it! I added parmesan cheese and bit of lemon juice (I don't like fishyness). I also used all fresh herbs. I lay down slices of potato before laying the fillets on top and topping off with the sauce.

I am not a fish person at all. I loved it. I did reduce the mayo to about 1 1/2 tablespoons and just a little less with the stoned ground mustard that I used. No waste with the sauce and it was perfect for one large fillet. Used all the ingredients the recipe called for and added nothing else. Perfect!! I am very sure that my family will enjoy this, they like fish. ;)

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

This was very good, but I agree with the other reviews that say that it makes too much sauce. Definitely halve the mayonnaise and mustard. I did that, and additionally added 1/4 cup white wine, which thinned the sauce, making it easier to spread. I didn't even use all the sauce, but it leaves enough extra that you can serve some on the side for those who like more. I also preferred using fresh dill, it gave it a much deeper dill aroma, which goes so well with salmon. I almost wish I had added some lemon juice as well, and may try that next time, as well as trying to substitute half of the remaining mayo with nonfat, plain yogurt to lower the fat. My kids liked it as well. I made one 1.5 lb fillet with this sauce and another with a simpler butter/wine sauce, and this was their favorite of the two.

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.

Okay, I loved this but cut back on the sauce. I still used full fat mayo but didn't use as much. Also didn't need to bake as long. (for the cut of salmon I had) Enjoy.

AWESOME Taste! Husband said we should keep it for the future. I didn't have any fresh herbs and substituted dried. It was still very good and I am sure it would have been better with the fresh ones! I gave it 4 stars because the recipe made ALOT more sauce than needed. I had to throw out 1/3 of the sauce mixture because it was so much. I hate to waste.

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! :-)

Wayyyy too much mustard. Way too much sauce in general. Gonna find another recipe for salmon so I don't ruin another 2 fillets.

Good recipe! The mustard flavor was really strong, but then again I used a stronger mustard that was supposedly more "gourmet." This is one recipe where the cheaper, milder stuff is probably actually better. This was my first time making any kind of fish, and it turned out great!

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.

All but my husband liked this though he dosen't like salmon or mustard so.... But the kids 9 and 8 LOVED it.

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!