A whole salmon fillet baked in the oven under a melted and golden cheese crust, with a layer of ultra thin slices of onion in between the fish and the cheese. Stunning presentation, comforting flavors - this is a very popular main course in the Russian community.
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 - it comes together relatively quickly, looks impressive and is absolutely, lip smackingly delicious.
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.
Preparing the Salmon
Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil.
Place the salmon fillet on the prepared baking sheet.
What Fish Is Best To Use For This Recipe?
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.
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 they cover the surface of the fish completely.
Tomato and Herb Flavor Variation For the Cheesy Baked Salmon
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. If you don't like onions, feel free to omit them.
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.
Baking the Salmon
Bake in the preheated oven for 15-18 minutes,then broil for 2-5 minutes, until the cheese is golden brown.
When you line the baking sheet with aluminum foil, it makes it so much easier to transfer the salmon onto your serving platter. 
Can you see how juicy and moist the fish is on the inside? Let me tell you, this dinner is AMAZING.
Prepping the Cheesy Baked Salmon in Advance
You can prep the salmon fillet completely in advance and store it in the refrigerator. When you are ready to bake it, bring the fish to room temperature for about 15-20 minutes and bake per above instructions.
PrintCheesy Baked Salmon
A whole salmon fillet baked in the oven under a melted and golden cheese crust, with a layer of ultra thin slices of onion in between the fish and the cheese. Stunning presentation, comforting flavors - this is a very popular main course in the Russian community.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Main Course
Ingredients
- 1 salmon fillet (2 lbs)
- 1 large onion (thinly sliced)
- salt (ground black pepper, to taste)
- ¼-⅓ cup mayonnaise
- 2 Tablespoons lemon juice
- ½-1 Tablespoon Dijon mustard
- 1-2 garlic cloves (minced)
- ¼ cup Parmesan cheese (finely shredded)
- ⅓-½ cup Mozzarella cheese (finely shredded)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil.
- 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.
- 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.
- Bake in the preheated oven for 15-20 minutes,then broil for 2-5 minutes, until the cheese is golden brown.
Amazing
Excellent 👍👍👍👌👍
Loved it. Cooked salmon fillets for 22mins at 180°c.
Moist and very tasteful.
Loved it.
That's great, Gordon. I'm glad you enjoyed it. Thank you for taking the time to write.
This combination of ingredients and preparation is unbelievably delicious. So moist, delicious and perfect, I wouldn't change a single thing about it. Made it twice, husband and kids loved it and were so excited about it the second time around. Thank you Olga for such a family pleaser recipe🌷🌷🌷🌷
That's wonderful, Vera! I'm so glad you enjoyed the salmon.
Hi Olga, this sounds so easy and looks so delicious I really want to try!
Couple of questions - do you think it will work if I grind the onions first? (That was I'll conceal the texture from my family who #sadface "hates" onions)
Which cheese would you recommend? Would you use feta? Swiss? American? More or less spicy?
Спасибо за рецепты и вдохновение!
I think grinding the onions will make the flavor much more intense. If your family hates onions, I would just omit them from the recipe completely.
I recommend using Mozzarella, provolone, havarti, romano, parmesan cheddar, colby, monterey jack cheese.
I never cook fish, but I'm thinking of learning how. This recipe looks very good, but sounds like it is only for a large piece of salmon. My husband and I no longer eat as much as we did when we were younger. How much fish should I buy for the two of us? Any advice will be appreciated.
Hi Kathleen!
I hope you enjoy this dish - it's one of our favorites:).
On average, you can figure about 6-8 oz of salmon per person.
Absolutely love this recipe!!! Use it for many family parties and get togethers. It's always a big hit. Thank you for sharing the recipe!!!
Hi Olga,
Lovely recipe and pictures, can’t wait to make it. I was wondering if it’s possible to use regular mustard instead of dijon. Would it be the same measurement? Thank you!
Hi Irina,
You can use whatever kind of mustard you like, or omit it altogether. It's there for flavor, so you can add as much or as little as you like.
Tried this recipe for the first time today and it was a hit!!! I added tomatoes as well. Thanks for sharing the recipe!!!
When are you & your Mom going to write a Russian cookbook?
That would be fun:).
I made this on Easter & again yesterday with some organic Irish salmon. Both times, along with the regular salmon lovers, several people who say they hate salmon, ate it & loved it.
Such a simple & outstanding dish, I'm wondering why I haven't had it more often.
Thank you for sharing such unique & delicious recipes.
I'm so happy to hear you enjoyed it, Mliss. I have had the same thing with people loving it who don't usually like fish:).
Hi Olga!
I know this is one of your older recipes but I just wanted to let you know that it’s still one of my favorites to this day. I first tried it around 2013 or 2014, when me and my college roommates were testing out our newly bought oven in our condo. A bunch of freshmen with 0 ability to cook led to multiple disasters thrown in the trash every weekend. But this recipe was unforgettably the first successful dish we were able to bake and it tasted amazing! From what I recall, we went crazy with the cheese and even added some shredded cheddar on it. We scarfed it down in one sitting. We were 16 then and we’re all 22 now, but every time we have a chance to meet up, this dish is always brought up as one of our most fond memories 😂 It’s also become a permanent fixture in my house ever since I told my mom about it 6 years ago haha thank you for the recipe, it truly is simple but delicious!!
Planning to go to Costco tomorrow and then make this 👍🏼 Do you think I could spread the mayo mixture, THEN season, and then add the onion? Just thinking it might be easier to spread without having the onion there...
I think the onions won't cook through properly, since they sort of "steam" under the blanket of mayo and cheese. Plus, the mayo helps the cheese adhere to the salmon. I actually put the mayo in a small ziplock bag, snip off a corner and drizzle to over the fish. When you add the lemon juice and mustard to the mayo, it thins it out and it's actually really easy to spread, even if you do use a spoon. However, you can try it, it's up to you.
Hi.
If i prep this and leave it in the fridge overnight to bake in the morning will it be ok ?
I haven't tried it myself, but I think it should be fine.
Hi! First I leave in the oven with the onions and mayo and after I put the cheeses? Thanks!
Hi! I really want to make this dish but my husband despises mayo - if I make it and he doesn't know there is mayo, is it easy to taste it or tell that it's in the recipe? Thanks!