Nine times out of ten when deciding how to prepare fish, I opt for lightly marinaded or seasoned fish that is then broiled or grilled — a fresh and simple preparation. It is a choice that makes me feel virtuous and happy (because, of course, a wise dinner decision opens up all sorts of possibilities for dessert). But sometimes I find myself yearning for a slightly heartier fish dish that warms the soul in a different way. I don’t pretend this Savory Salmon is light, but it is good–the topping would work on almost any fish. And children like it. I serve it with oven-roasted asparagus and a cucumber-tomato salad.
Savory Baked Salmon
2.5 lb. salmon (or other fish) fillets
salt and pepper
1/2 c. mayonnaise
2 tbsp. fresh lemon juice
2 tsp. paprika
sprinkle crushed red pepper (chilli flakes)–roughly 1/4. tsp. , or tiny pinch cayenne pepper
1 tbsp. finely chopped fresh parsley (or 1.5 tsp. parsley flakes)
3 tbsp. grated Parmesan cheese or Pecorino Romano cheese
1. For Topping: Combine mayonnaise and lemon juice and stir until smooth; add remaining ingredients and mix well to combine.
2. For Salmon: Sprinkle each fillet with salt and pepper, then generously coat each fillet with topping. Bake at 400 degrees for about 20-30 minutes, or until salmon is cooked through and flakes easily. If topping is not golden, broil briefly, keeping a careful eye on the fish.