Ingredients
- 1½ to 2 pounds salmon fillet (about 4 portions), skin-on or skinlessDairy & Eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil (for pan or foil)
Creamy Parmesan Topping
- ⅓ cup plain Greek yogurt (full-fat or 2%)
- 3 tablespoons mayonnaise
- ⅓ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest (optional but recommended)
- 1 tablespoon fresh lemon juiceYogurt
- 1 tablespoon chopped fresh dill or parsley (or 1 teaspoon dried)
- Pinch of paprika or smoked paprika (optional)
For Serving
- Lemon wedges
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil, then lightly brush or spray with olive oil to prevent sticking.
Cheese
Step 2: Prepare the Salmon
Place the salmon fillet on the prepared baking sheet, skin-side down if using skin-on salmon.
Pat the salmon dry with paper towels—this helps the creamy topping adhere better.
Step 3: Season the Fish
Season the salmon evenly with:
- Salt
- Black pepperDairy & Eggs
- Garlic powder
Set aside while you prepare the topping.
Step 4: Make the Creamy Parmesan Topping
In a small bowl, mix together:
- Greek yogurt
- Mayonnaise
- Parmesan cheese
- Dijon mustard
- Lemon zestRanges, Cooktops & Ovens
- Lemon juice
- Dill or parsley
- Paprika (if using)
Stir until smooth, creamy, and well combined.
Step 5: Add the Topping
Spoon the creamy Parmesan mixture evenly over the salmon.
Use the back of a spoon to spread it into a smooth layer covering the fish from end to end.
A little dripping down the sides is perfectly fine.
Step 6: Bake
Bake in the preheated oven for 12–15 minutes, depending on thickness, until:
Water & Marine Sciences
- Salmon flakes easily with a fork
- Topping is set and lightly golden at the edges
Step 7: Optional Broil
For a deeper golden finish, switch the oven to broil for 1–2 minutes, watching closely to avoid burning.
Step 8: Rest & Serve
Remove the salmon from the oven and let it rest for 3–5 minutes.
Slice into portions and serve with lemon wedges for squeezing over the top.
Variations & Pro Tips
- Make Ahead: Prepare the topping up to 24 hours in advance and refrigerate.Fish & Seafood
- Lighter Option: Use all Greek yogurt and skip the mayo; add a drizzle of olive oil for richness.
- Dairy-Free: Use dairy-free mayo and coconut yogurt; replace Parmesan with a dairy-free alternative.
- Herb Swaps: Try basil, chives, or Italian seasoning instead of dill.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce to the topping.
- Cooking for Fewer: Halve the recipe or portion leftovers for easy lunches.
