Baked Salmon

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


  1. 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.
  2. Season the salmon with salt and pepper.
  3. Use 2/3 of the minced garlic and rub it all over the fish.
  4. Squeeze some lemon juice on the salmon, making sure to cover its entire surface. Save a bit of lemon juice for later.
  5. Marinate the fish for at least 30 minutes.
  6. While waiting, prepare the topping. Mix the mayonnaise, cream cheese, parmesan cheese, remaining garlic, and lemon juice.
  7. 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.
  8. Sprinkle some more parmesan cheese on top.
  9. Bake for 25–30 minutes or until you see some browning.
  10. 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?


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