Introduction

This baked salmon recipe combines creamy mayonnaise and sharp Parmesan cheese for a rich and flavorful topping. It’s an easy, elegant dish perfect for weeknight dinners or special occasions.

The dish shows one thick piece of salmon fillet topped with a creamy white sauce sprinkled with small green parsley leaves and thin light yellow cheese shavings. A bright yellow lemon wedge sits on top of the salmon on the left side. Behind the salmon, dark green cooked green beans are stacked, and to the right, there are golden brown roasted potato pieces. All the food sits on a white plate placed on a white marbled surface, with a block of pale yellow cheese partly visible in the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Salmon Fillets (approx. 6 oz / 170g each), skin-on or skin-off
1/2 cup Mayonnaise (good quality, full-fat recommended)
1/2 cup Parmesan Cheese, freshly grated (do not use pre-grated)
2–3 cloves Garlic, minced (about 1 tablespoon)
1 tablespoon Fresh Dill, finely chopped
1 tablespoon Lemon Juice, freshly squeezed
1 teaspoon Lemon Zest
1 teaspoon Dijon Mustard (optional)
1/2 teaspoon Paprika (optional, for color)
1/2 teaspoon Kosher Salt (or 1/4 tsp table salt, adjust to taste)
1/4 teaspoon Black Pepper, freshly ground
1 tablespoon Olive Oil (for the baking sheet)
Fresh Dill sprigs and Lemon Wedges, for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil, then lightly grease it with olive oil where the salmon will sit.
Step 2: Pat the salmon fillets completely dry with paper towels. Place skin-on fillets skin-down or skin-off fillets presentation-side up on the baking sheet, leaving space between each.
Step 3: In a small bowl, combine mayonnaise, freshly grated Parmesan, minced garlic, chopped dill, lemon juice, lemon zest, Dijon mustard (if using), paprika (if using), salt, and pepper. Mix into a thick, creamy paste.
Step 4: Spread the mayonnaise mixture evenly over each salmon fillet with the back of a spoon or offset spatula, covering from edge to edge.
Step 5: Bake in the preheated oven for 12-18 minutes, depending on fillet thickness and desired doneness. The salmon should flake easily and appear opaque when done.
Step 6: Optional: For a crispier, golden crust, broil the salmon for 1-2 minutes at the end. Keep it 6-8 inches from the broiler and watch carefully to avoid burning.
Step 7: Remove from oven and let rest for 3-5 minutes to allow juices to redistribute.
Step 8: Serve warm, garnished with fresh dill sprigs and lemon wedges if desired.

Tips & Variations

Use freshly grated Parmesan for the best flavor and texture; pre-grated cheese can result in a less creamy topping.
Patting the salmon dry is essential to help the topping stick and to prevent steaming during baking.
Adjust the amount of garlic and dill to taste for a stronger or milder herb flavor.
Add a pinch of cayenne pepper or smoked paprika for a subtle spicy kick.
If you prefer a dairy-free version, substitute Parmesan with nutritional yeast or omit it entirely.

Storage

Store leftover baked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. It’s best enjoyed fresh but can be served cold in salads or sandwiches.

How to Serve

A large piece of baked salmon with a thick, golden-brown melted cheese layer on top sprinkled with small green herb bits, cut into a rectangular slice at the edge, showing soft pink cooked salmon flakes inside. The salmon rests on a wooden board with a bunch of fresh green herbs and a whole yellow lemon nearby. A metal spatula lifts the cut piece slightly from the board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw and pat the salmon dry before baking. This helps the topping adhere and ensures even cooking.

How do I know when the salmon is cooked perfectly?

The salmon should flake easily with a fork and have an opaque appearance. For precision, use an instant-read thermometer: 130-135°F (54-57°C) for medium, 140°F (60°C) for medium-well, or 145°F (63°C) for well-done.