Ingredients
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1 lb (two 8 oz portions) coho salmon; thawed, with pin bones removed
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1/3 white onion, sliced into thin rounds
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1/4 cup mayonnaise (good quality, like Dukes or Best Foods)
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1/4 cup cream cheese, softened
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1 tbsp pesto
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2 tbsp lemon juice
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1 tbsp minced garlic
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1 lemon, sliced
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Flaky salt, to finish. We love Alaska Pure brand!!!
Directions
Thaw salmon under refrigeration. Remove from packaging, rinse with cool water, and pat dry.
Remove pin bones from salmon, and place in a greased, oven safe dish. We like to use our cast iron skillet.
Preheat oven or pellet grill to 425ºF
In a small bowl, thoroughly combine mayo, cream cheese, pesto, garlic, and lemon juice.
Lay slices of onion on top of salmon portions
Frost the tops of the portions with the mayo + pesto mixture, burying the onion slices
Bake at 425ºF for 10 minutes, or until the thickest part of the salmon reads 120ºF - 125ºF.
Finish with a dusting of flaky salt
Optional but recommended:
Finish under the broiler on high for 2-3 minutes, until top is golden and lemon slices are browned
Recipe Note
Though this recipe is great in the oven, we love it in the pellet grill. Use a cast iron as your baking dish; the fish and it's toppings take on a pleasantly smokey flavor, which compliments the creamy richness of the topping so well!
With the onions and creamy topping, it can be tricky to tell when fish is done. We'd recommend having a quality, instant read thermometer on hand. For delicately medium-rare fish, pull at 120ºF ; it'll cook at least another 10º while it rests.
Since all our fish frozen far and beyond the FDA's minimum requirement for raw consumption, undercooking is not a health concern.
