Ingredients
Scale
- 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
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly grease the paper/foil with the olive oil where the salmon will sit.
- Prepare the Salmon: Pat the salmon fillets completely dry with paper towels. This is crucial for helping the topping adhere properly and for preventing steaming. If using skin-on fillets, place them skin-down on the prepared baking sheet. If skin-off, place the fillets presentation-side up. Arrange them with some space between each fillet for even cooking.
- Make the Topping: In a small bowl, combine the mayonnaise, freshly grated Parmesan cheese, minced garlic, chopped fresh dill, lemon juice, lemon zest, Dijon mustard (if using), paprika (if using), salt, and black pepper. Stir well until everything is thoroughly combined into a thick, creamy paste.
- Apply the Topping: Divide the mayonnaise mixture evenly among the salmon fillets. Using the back of a spoon or an offset spatula, spread the mixture gently over the top surface of each fillet, covering it completely from edge to edge. Ensure an even layer for consistent cooking and browning.
- Bake: Carefully place the baking sheet into the preheated oven. Bake for 12-18 minutes. The exact time will depend on the thickness of your salmon fillets and your desired level of doneness.
- Check for Doneness: The salmon is cooked when it flakes easily with a fork at the thickest part, and the flesh looks opaque. For precise results, use an instant-read thermometer inserted into the thickest part of the fillet (avoid touching the pan). Aim for an internal temperature of:
- 130-135°F (54-57°C) for medium (slightly translucent center, very moist)
- 140°F (60°C) for medium-well (mostly opaque, still moist)
- 145°F (63°C) for well-done (fully opaque – recommended minimum by FDA, but can be slightly drier).
- Remember the fish will continue to cook slightly from residual heat after removing it from the oven (carryover cooking). The topping should be bubbly and starting to turn golden brown.
- Optional Broiling: If you want a deeper golden-brown, crispier crust, you can turn on your oven’s broiler for the last 1-2 minutes of cooking. Watch it very carefully during this stage, as the topping can go from golden to burnt quickly. Keep the salmon 6-8 inches away from the broiler element.
- Rest: Once cooked to your liking, carefully remove the baking sheet from the oven. Let the salmon rest for 3-5 minutes before serving. This allows the juices to redistribute throughout the fillets, resulting in a more tender and flavorful bite.
- Serve: Serve the salmon fillets warm, garnished with extra fresh dill sprigs and lemon wedges on the side for squeezing, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550