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From the galley:

coho salmon topped with lemon + creamy pesto spread

utilizes: coho salmon portions

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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, treat.  

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

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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! 

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Cook Time: 10 minutes    Prep Time: 10 minutes    Serves: 2 - 4

Ingredients:

Directions:

  • 1 lb (two 8 oz portions) coho salmon

  • 1/3 white onion, sliced into rounds

  • 1/4 cup mayonnaise (good quality, like Hellmans 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

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Optional twist: during the warmer months, we'll pre heat our cast iron skillet inside our Traegar, and cook this recipe on the grill using medium-high heat. The smoke of the grill blends great with the rich topping, and the skillet ensures all your juices stay in tact.

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  1. Preheat oven to 425ºF

  2. Thaw salmon under refrigeration. Remove packaging, rinse with cool water, and pat dry. Remove pin bones., and place in a greased, oven safe pan. We like to use our cast iron skillet.

  3. In a small bowl, thoroughly mix mayonnaise, cream cheese, pesto, garlic, and lemon juice.

  4. Lay slices of onion on top of salmon portions

  5. Frost the tops of the portions with the mayo/pesto mixture, burying the onion slices.

  6. Top with lemon slices

  7. Bake at 425 for 10 minutes, or until the thickest part of the salmon reads 130ºF

  8. Optional: Finish under the broiler on high for 1 minute, or until the top is golden, and lemon slices are browned.

 

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