There’s joy in looking back. Just recently, I was reminded of my first baked salmon. Oh boy, was I proud. What seemed like a highly intimidating dish turned out to be very achievable. And in no time, I was making it from memory.
Salmon, probably my most favorite fish, is already flavorful in and of itself, yes. Sometimes, however, I do feel like dressing it up. In this recipe’s case, the creamy topping, with its cheesy and garlicky kick, does just that. It adds a level of richness that’s difficult not to love and crave. If you haven’t yet, I suggest you try making this one, and you’ll understand what I mean.
Yield: 1–2 servings
Total time: 1 hour and 15 minutes
- 200 grams salmon slab
- salt and pepper for seasoning
- 3 cloves garlic, minced
- 1/2 lemon
- 1/4 cup mayonnaise
- 1/4 cup cream cheese
- 1/4 cup parmesan cheese, plus more for sprinkling
- olive oil
- Preheat your oven to 200°C (392°F), and line a baking tray with aluminum foil or baking paper. If using aluminum foil, use olive oil to prevent the fish from sticking.
- Season the salmon with salt and pepper.
- Use 2/3 of the minced garlic and rub it all over the fish.
- Squeeze some lemon juice on the salmon, making sure to cover its entire surface. Save a bit of lemon juice for later.
- Marinate the fish for at least 30 minutes.
- While waiting, prepare the topping. Mix the mayonnaise, cream cheese, parmesan cheese, remaining garlic, and lemon juice.
- Once done marinating, place the fish on the baking tray skin-side down. Scoop the topping mixture and spread it all over the top of the fish.
- Sprinkle some more parmesan cheese on top.
- Bake for 25–30 minutes or until you see some browning.
- Serve and enjoy!
As you can see, I served mine with red rice and some sliced tomatoes. Baked salmon also goes great with buttered mixed veggies and roasted/baked potato. What do you think you’ll pair yours with?