Salmon is one of my favorite foods and definitely my favorite fish, you too? Thought so. It’s delicious and quite nutritious as a matter of fact. Today, I’m bringing you one of my all time favorite ways to make salmon, and it just so happens to be really easy. I know, all the foodies say all the recipes are easy, but really, this one is simple. Fish can be intimidating to cook sometimes. Rest assured this salmon is protected in a luscious blanket of creamy parmesan cheese and mayonnaise. I’ve overcooked it before and it was still good. Feel free to use a different fish too if that’s more your jam. I give you my Creamy Parmesan Herb Salmon with Garlicky Spinach, you won’t regret making it!
The Background
In this part I generally take some time to discuss the origins of the dish that I’m making. This is my attempt to properly credit the culture that I’ve derived it from. In this recipe’s case I honestly didn’t even know where to begin. I could talk about the mayonnaise, which seems to be French in origin, it is a star ingredient here. Mayonnaise will get its due, but I plan on putting together a home made mayonnaise recipe for you soon. I promise to discuss the origins there. I could talk about the salmon, as far as I understand it’s a fish that’s eaten in many countries and cultures. The fish has many species and has origins in several countries. This is certainly not the first recipe to combine fish and mayonnaise, so I can’t take credit for the invention. If you know more about this, let me know!
The Method
Ingredients
My method for this Parmesan Herb Salmon recipe includes a generous amount of mayonnaise. This helps coat the salmon in a protective blanket. The mayo will keep the fish moist while cooking. It also allows for some beautiful bubbling and browning on top of the salmon as well as carries our other flavor elements. Chopped parsley and lemon zest are a perfect pairing along with parmesan cheese for this salmon dinner recipe.
This salmon can be made with a skin on or skin off piece of salmon. You could use a whole piece or pre-cut fillets. When you’re assembling this dish be sure to place the salmon skin side down on your baking sheet, better yet on some aluminum foil. Once the salmon is cooked you can slide a spatula under the salmon between the flesh and the skin, this will easily leave the skin behind on the foil!
Cooking Time
For me, this salmon usually takes about 15 minutes in the oven. Optionally, you may use your broiler for the last 2-3 minutes of cooking for some extra browning. You can check the salmon at 15 minutes by simply flaking it and looking at you’ll want to look for pink opaque flesh in the thickest part of the filet. This means it’s cooked through. If your fish is a bit darker pink towards the center this is usually acceptable, and many prefer it this way.
You could also go by temperature if you have a probe thermometer. According to the USDA salmon is done when an internal temperature of 145 F is reached. I prefer my salmon at about 130-135 F. If you’ve decided to use the broiler to finish start your broiler when fish is about 10-15 degrees less than the desired finishing temperature, depending on how long it takes your broiler to start. (my flames usually take a full minute or two so I start earlier). Generally there’s no need to re-check the fish after this. Remember, the fish will continue to cook once removed from the oven.
The Bottom Line
See? It’s not too tricky. And like I said, the fish will be just fine if you overcook it a little bit. This salmon is definitely something to add to your dinner rotation, it’s delicious and provides essential nutrition. And it’s easy, it comes together so quickly. My sister said it was one of the best salmon dishes she’s ever had. There you go. Try Creamy Parmesan Herb Salmon with Garlicky Spinach tonight. Did you make it? Let me know in the comments or find me on the ‘gram!
Creamy Parmesan Herb Salmon with Garlicky Spinach
Ingredients
- 1 lb Salmon, pat dry Use the whole section or bbq cut fillets
- 5 tbsp mayonnaise
- 2 tbsp freshly grated parmesan about .25 oz
- 2 tbsp fresh parsley, chopped
- 1 lemon, zested + juiced
- salt and pepper to taste
- 1 tbsp olive oil
- 10 oz spinach give or take few ounces
- 2 cloves fresh garlic, minced or crushed
Instructions
- Preheat oven to 425°. Place salmon on a baking sheet lined with foil, skin side down.
- Mix together mayonnaise, parmesan, lemon zest, parsley a pinch of salt and pepper to taste.
- Coat lightly salmon with about two teaspoons of lemon juice. Sprinkle with additional salt and pepper. Coat the top and sides of the salmon completely with the mayonnaise mixture.
- Bake salmon in the oven for about 15 minutes or until salmon reaches desired temperature, see note.
- While salmon is cooking heat oil in a medium sized sauté pan. Add garlic and black pepper, sauté for about 30 seconds, or until you can smell the garlic develop. Add spinach in batches with a pinch of salt each, toss to wilt. Cover with a lid to encourage wilting if needed.
- Optional Step to finish salmon: During the last two to three minutes of baking switch to the broiler to finish the salmon in order to make the topping extra brown and bubbly. Watch closely to prevent burning.
- Once salmon is done, place spinach on a platter. Slide a spatula between the skin of the salmon and the flesh and place on top of spinach. You may break it into pieces or leave intact. Serve with lemon slices if desired.