Ingredients Jump to Instructions ↓

  1. 1 bar cream cheese (sorry, I forgot the exact amount, but what I used is the cheapest one there as big as a regular-sized bar of butter)

  2. Juice of one lemon

  3. Mayonnaise (use as much as you need to make desired consistency)

  4. Grated Parmesan cheese

  5. Salt and pepper

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Instructions Jump to Ingredients ↑

  1. Sorry, I really am not very precise when it comes to measurements First thing to do is to rub some salt and pepper on the salmon fillet. Season as you see fit, but just don’t forget that you’ll still be putting in some Parmesan cheese so best not to make it too salty.

  2. When you’re done, lay the salmon on a baking tray. The huge fish normally doesn’t fit my baking tray, so I cut it and place the pieces so they’ll cover the baking tray properly. I then place the fish in a pre-heated oven for a few minutes until it’s about half-cooked.

  3. While the fish is baking, mix together the cream cheese, mayonnaise, and lemon juice in a bowl. Put enough mayonnaise so that the consistency of the mixture is spreadable. Don’t put too much mayonnaise though, or it would taste too much like mayonnaise. I think about half a small tetra pack of mayonnaise refill would be more than enough.

  4. Take out the half-cooked fish then spread the cream cheese mixture on top evenly. When done, sprinkle a generous amount of grated Parmesan cheese over the cream cheese mixture until it’s covered. Put the salmon back into the oven. The dish is done when the top’s slightly brown. Pair with buttered vegetables!

  5. This is what my husband and I had for our Good Friday dinner. Not really a sacrifice , but hey, it’s fish!

  6. Tags: Baked Salmon , Baked Salmon recipe , Fish , Good Friday , Good Friday recipes


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