Creamy Topped Coho Salmon

Creamy Topped Coho Salmon

Let's get this straight from the get-go. This is not a low calorie recipe. We aren't sharing healthy tips here. This is a delicious, indulgent, salmony treat!

Caleb grew up eating his mom's mayo + cheese topped salmon, and this is our grown-up twist on mama Lisa's classic.

This isn't our only mayo topped fish recipe, and we'll tell you why:
1. It's delicious (duh)
2. It's really, really forgiving to cook. Mayo cases the fish in a moist covering, meaning if you accidentally cook the fish for a few too many minutes, it'll still taste moist + perfectly cooked.

Kids love it too -- and for a healthier version, sub avo mayonaise, or make your own! 

See all articles in From The Galley

Creamy Topped Coho Salmon

Servings

2-3

Prep Time

10 minutes

Cook Time

10 minutes

Category

Salmon

Creamy Topped Coho Salmon

Ingredients

  • 1 lb (two 8 oz portions) coho salmon; thawed, with pin bones removed

  • 1/3 white onion, sliced into thin rounds

  • 1/4 cup mayonnaise (good quality, like Dukes or Best Foods)

  • 1/4 cup cream cheese, softened
  • 1 tbsp pesto
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 lemon, sliced 

  • Flaky salt, to finish. We love Alaska Pure brand!!!

Directions

  1. Thaw salmon under refrigeration. Remove from packaging, rinse with cool water, and pat dry.

  2. Remove pin bones from salmon, and place in a greased, oven safe dish. We like to use our cast iron skillet.

  3. Preheat oven or pellet grill to 425ºF

  4. In a small bowl, thoroughly combine mayo, cream cheese, pesto, garlic, and lemon juice.

  5. Lay slices of onion on top of salmon portions

  6. Frost the tops of the portions with the mayo + pesto mixture, burying the onion slices

  7. Bake at 425ºF for 10 minutes, or until the thickest part of the salmon reads 120ºF - 125ºF.

  8. Finish with a dusting of flaky salt

blank

  1. Finish under the broiler on high for 2-3 minutes, until top is golden and lemon slices are browned