Cheesy Baked Salmon – Красная Рыба Под Сырной Шубой

Cheesy Baked Salmon-1-8 Something magical happens when you top food with mayonnaise and cheese and then bake it. It forms this amazingly crisp but still creamy crust. If you’ve got any Slavic blood in you, you’re very familiar with this combination.

I am a huge fan of seafood and it’s a very common dish on our dinner table. This is a winner on many counts. I will always appreciate how quickly you can have an impressive seafood dinner completed. You can almost always count on seafood looking elegant and beautiful and absolutely, lip smackingly delicious.

It seems that most people are intimidated by seafood and it’s one of the things that they rarely make at home. In my opinion, fish is the easiest protein to prepare, as long as you don’t overcook it. It tastes amazing when you keep it simple.

Yes, I am the girl that makes homemade croissants, puff pastry dough, and complicated roulettes and dishes that take hours and days to make. I’m weird like that. My family has many stories to tell of all my experiments in the kitchen. What can I say? Cooking excites me. Everybody has their “thing”. Cooking happens to be mine.

However, dinners that are this simple are my specialty and my preference. I am so thrilled when something that takes so little effort produces such outstanding results. As you take a bite of the juicy, flaky salmon with the tender onions and creamy and crisp crust, don’t be surprised if you find yourself closing your eyes with pleasure. Seriously delicious. Add a layer of sweet and juicy tomatoes and a smattering of fresh herbs to elevate the salmon to an even higher level of perfection. 

Ingredients:

2 lbs salmon fillet

1 large onion, thinly sliced

salt, ground black pepper, to taste

1/4-1/3 cup mayonnaise (Homemade Mayo Recipe)

2 Tablespoons lemon juice

1/2-1 Tablespoon Dijon mustard

1-2 garlic cloves, minced

1/4 cup Parmesan cheese, finely shredded

1/3-1/2 cup Mozzarella cheese, finely shredded

Cheesy Baked Salmon-1 Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil.

Place the salmon fillet on the prepared baking sheet.

It’s best to use one whole side of salmon. However, if your grocery store doesn’t have a whole fillet, get two smaller pieces and put them together. Since we are topping the fish with onions, it will need enough time for the onions to cook through and become tender. Try to choose a thicker fillet, if possible. All of this is to make sure that the salmon will be juicy on the inside and still have a golden crust.  

IMG_1923-2 (500x334)

Season with salt and pepper. Season liberally, since the fish is very thick and the salt need to penetrate all the way through to the center. 

Layer the thinly sliced onion on top of the fish, so it covers the surface of the fish completely. Cheesy Baked Salmon-1-2

You can also thinly slice or chop some tomatoes and place them on top of the onions and sprinkle with some fresh herbs. Now that would be delicious too. 

In a small bowl, combine the mayonnaise, lemon juice, mustard and garlic. The mixture should be thin enough to easily spread over the onions. Cover the surface of the onions with the creamy mayo mixture and spread it out evenly.

Cheesy Baked Salmon-1-3

Cheesy Baked Salmon-1-4 Top with the finely grated cheese.

Cheesy Baked Salmon-1-5 Bake in the preheated oven for 15-18 minutes,then  broil for  2-5 minutes, until the cheese is golden brown.

Cheesy Baked Salmon-1-7

 

When you line the baking sheet with aluminum foil, it makes it so much easier to transfer the salmon onto your serving platter.  Cheesy Baked Salmon-1-6 Can you see how juicy and moist the fish is on the inside? Let me tell you, this dinner is AMAZING.

Cheesy Baked Salmon-1-8

Cheesy, Onion Crusted Baked Salmon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 2 lb salmon fillet
  • 1 large onion, thinly sliced
  • salt, ground black pepper, to taste
  • ¼-1/3 cup mayonnaise (Homemade Mayo Recipe)
  • 2 Tablespoons lemon juice
  • ½-1 Tablespoon Dijon mustard
  • 1-2 garlic cloves, minced
  • ¼ cup Parmesan cheese, finely shredded
  • ⅓-1/2 cup Mozzarella cheese, finely shredded
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil.
  2. Place the salmon fillet on the prepared baking sheet. Season with salt and pepper. Layer the thinly sliced onion on top of the fish, so it covers the surface of the fish completely.
  3. In a small bowl, combine the mayonnaise, lemon juice, mustard and garlic. The mixture should be thin enough to easily spread over the onions. Cover the surface of the onions with the creamy mayo mixture and spread it out evenly. Top with the finely grated cheese.
  4. Bake in the preheated oven for 15-18 minutes,then broil for 2-5 minutes, until the cheese is golden brown.

 

 

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Comments

  1. Marysya says

    yum yum! Olga, can I substitute a different fish like flaky flounder? Or do you think the recipe will lose its touch. Hubby and I aren’t fans of salmon no matter how we try but this looks so delish.

    great recipe, as always

    • says

      Marysya,
      I would recommend using thicker fish. Flounder is quite thin and by the time the onions are cooked through, the fish will be dry. You can leave the onions out and it would be perfect with any.
      Another thing you can do is to cook the onions in a skillet first, before placing them on top of the fish.
      Fish overcooks SO quickly, and this way, you will have perfectly moist fish and the onions will be cooked through.

  2. Dina says

    Looks delish, I make a similar version with out the onions. I will def try your version. I am so thankful for your blog Olga. God bless your family and I hope your wishes will come true one day!

  3. Milana says

    I can’t wait to make this tonight!! I’m salivating looking at these pictures. Good job Olga once again. Thank you for sharing another out of the park recipe. Keep them coming for all of us fans. :)

  4. Nina says

    Hi, Olga,
    Today we had a very good lunch with my family after church service. I cooked “Cold Beet Holodnik” and “Cheesy Baked Salmon” from your blog. I also made your “Coleslaw”. Everyone liked all the dishes.
    Anyway I changed a little bit Salmon recipe and I would like to share with you because I cooked minced onion with little canola oil covered and then layer it on the top of the fish and sprinkle chopped fresh rosemary ( that very good match with fish). I really liked the taste because its take less time to cook and absolutely delicious. Try this way I think you will love this improvement” :)
    Olechka, may I ask you a question? You usually mixed Parmesan cheese with Mozarella or other kind of cheese. What is the benefit of mixing cheeses?

    I LOVE YOUR BLOG!!!!!!
    Thanks much and be blessed.

    • says

      Hi Nina!
      Wow! Thanks for trying out so many recipes.
      I actually make a similar version of fish, Trout Fillet, with sauteed shallots and herbs. It’s fantastic, so I can imagine that yours tasted great too.
      About the cheese – That’s the cheese that I usually use all the time and have in my refrigerator. I love the flavor combination. I talked more about mixing the two cheeses here, Practical Healthy Cooking Tips.

  5. Yana says

    This salmon recipie is awesome!!! I never made salmon that was so juicy and tasty, in the past I have always made salmon and it would be too dry or way too soft and falling apart, this recipie is so simple yet soooo delicious!!! Thank you for your hard work!!

  6. Nelli says

    Hello Olga,
    Thank you so much for such a delicious recipe! My husband is very particular about his salmon, it has to be seasoned right, and taste right in order for him to eat it. Let me tell you, he just loved this cheesy salmon, and said this was the best one he’s ever tasted! Thank you so much, and May God Bless you, I think you have made many husbands happy through your recipes!!!

  7. Regina says

    Spasibo vam Olechka, i love your web!!!!!!!!!!!!!!!!
    menja zovyt Regina, ja zhivy v MN, yes far from you!!!
    i love you web!!!

  8. says

    I made it today, it was so juicy and so good, I couldn’t get enough of it. My husband said I made the best salmon I ever made. Thank you so much for your help. Keep the nice work.

  9. Natalka says

    Olga thank you so much, made it last week, and people said what did you add to this fish, it was super super super delicious. Thanks a lot

  10. Luba says

    I made a teeny tiny piece of this, because I wasn’t sure it would go well with my family. :) But, after my first bite, I definitely know I will be making it again! What beautiful taste! Thanks so much for sharing the recipe :)

  11. Vikyula says

    Just wanted to let you know I tried this dish for tonight’s dinner AND it was wonderful!! This recipe is def a keeper!! Thank you so much for posting it and may your website continue to flourish. …..one small issue though easily fixed :)….. My onions which were thinly sliced, at 20mins were a little crunchy, I did see the tip about sautéing them first, maybe ill need to do that next time. I had my salmon right at 20 mins but I decided to bake hubby’s a little longer (10 extra mins or so ) and his came out perfect! :). Love you website and many Blessings!!!!

    • says

      Yay! That’s awesome to hear. Thank you so much for writing.
      Yes, the onions need to be REALLY, really thin. I cut mine to be almost paper thin, otherwise they won’t cook through and will have some crunch. I don’t like the fish to be dry, so I don’t like cooking it longer. I’m glad you and your family enjoyed it:).

  12. Natalie says

    This is absolutely delicious – I’ve already made it several times! Just a quick question, would it turn out the same if I chopped the onions into small pieces and layer them on top?

    • says

      I’m thrilled to hear that you are enjoying this Salmon.
      You can certainly mince the onions, but be sure to mince it really small, or the onions might not cook through all the way.

  13. Darlene says

    I made this today for Christmas dinner. While it tasted good the cooking time was off. I baked it for 20 minutes at 400° then under the broiler for 3 minutes. It was raw under the onions and half way down into the fillet. I covered it with foil and baked it at a higher temp. (450°) for 20 more minutes and it was finally cooked through. My fillet wasn’t super thick, but maybe some of your readers may want to take note and plan accordingly for dinner. Happy holidays!

    • says

      Thanks for taking the time to write, Darlene and sharing your experience. I’ve made this dish many, many times, because it’s one of our favorites, but it’s never taken me 40 minutes. Did you preheat the oven? Also, did you slice the onions paper thin? If there is a thick layer of onions, they won’t cook through in that amount of time for sure. Of course, ovens cook differently too. I’m sure others will find your comment helpful.

  14. Yuva says

    Hi Olga,

    I was surfing and came across your recipe. It looks deliciously tempting, hence have asked my wife to try it.

    Happy new year and may god bless us all.

    Cheers
    Yuva

  15. Maryana says

    This is my second time making this yummy recipe. I had a leftover red pepper that I sauteed with the onions and pulsed a few times in food processor before spreading under the mayo and it turned out delicious. Such a versatile recipe. Thanks again! This recipe has returned my love for salmon.

  16. Lilly says

    I LOVE this recipe! Made this dish today for lunch it’s so good yummy!!!! Thank you Olya for great recipes!

  17. yulia amin says

    Olga!!!!!!! O.M.G Your amazing!!!! i tried this recipe and i absolutely love it!!!! salmon was gone in 2 min, it was so juicy not dry! tasty! Thank You so much for what you do!!!

  18. michelle says

    SIMPLY AMAZING i didnt have salmon so i used tilapa fish, and i cut up my onions and put on top, also didnt have diyun mustard so i used ground mustard..it was sooo goood!!!

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