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Baked Salmon with Mayo and Cheese

Baked salmon with mayo and cheese gets a creamy Parmesan topping that turns lightly golden in the oven. The salmon bakes at 425°F until it reaches 145°F, then rests for 3 minutes before serving.
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Prep Time 10 minutes
Cook Time 16 minutes
resting 3 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1.5 lb salmon fillet center-cut, about 1 inch thick
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the topping
  • 0.33 cup mayonnaise
  • 0.5 cup Parmesan cheese finely shredded
  • 1 tbsp lemon juice

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the salmon
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place the salmon skin-side down on the baking sheet.
  4. Season it evenly with the salt and pepper.
Make the topping
  1. Stir the mayonnaise, Parmesan, and lemon juice together in a small bowl.
Bake the salmon
  1. Spread the topping evenly over the salmon.
  2. Bake for 12 to 16 minutes, until the thickest part reaches 145°F and the topping is lightly golden.
  3. Rest the salmon for 3 minutes before serving.

Notes

For even cooking, use a center-cut fillet about 1 inch thick and check the thickest part for doneness. Refrigerate leftovers for up to 3 days; freezing is not recommended because the mayonnaise topping may separate. Plain Greek yogurt can replace the mayonnaise for a lighter topping.