Party-Sized Cooking for Dummies: Baked Salmon

By Mikka Wee/December 8, 2012

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This week on Pepper, we’re showcasing a lineup of army-sized dishes for your fancy holiday parties and potluck dinners. We start with this Baked Salmon that has a fancy-sounding Parmesan-Romano Cheese crust.

You can never go wrong with Baked Salmon. In most get-togethers, it’s one of those few dishes that everyone shies to take a bite of at first, but is instantly wiped out within 15-20 minutes. The crisp Parmesan-Romano cheese topping is a fantastic welcome to the flaky, soft salmon that lies underneath. Pair it with a bunch of simple blanched-and-salted asparagus spears and squash, and you have a winner Christmas dinner on your pyrex dish.

Another option that you can do with the salmon is to replace the blanched veggies with a container of homemade pesto to add a nice nutty finish. But regardless of which topping combination you choose, this dish of fish is sure to please a crowd of hungry humans.

Pot Luck Baked Salmon

Total Time: 45 minutes / Yield: 8-10 servings

Ingredients for the Salmon

  • 1800-g salmon fillet skin on
  • Salt and pepper
  • 1 lemon
  • 2-3 tbsp grated Parmesan cheese

Ingredients for the Romano Cheese Topping

  • 2 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • 1 cup Romano cheese
  • 3/4 tsp salt
  • 1/2 tsp sugar

Procedure for the Romano Cheese Topping

  1. Melt butter in pan and add in flour.
  2. Cook for 2-3 minutes.
  3. Slowly pour in milk mixture into the pan while whisking constantly.
  4. Wait for it to boil.
  5. Season with salt and sugar.
  6. Turn off fire and mix in cheese.
  7. Set aside to cool.

Procedure for the Baked Salmon

  1. Clean fish well and pat dry.
  2. Season with salt and pepper.
  3. Squeeze lemon juice all around the fillet to remove fishy aftertaste.
  4. Spread topping all over salmon fillet.
  5. Sprinkle with parmesan cheese on top.
  6. Bake in preheated 400 degrees Fahrenheit oven for 15 minutes or until cooked.
  7. Serve with blanched then salted vegetable mix.

Mikka Wee

Managing Editor

Mikka Wee is a happy little hobbit who loves to eat, but is allergic to exercise. Armed with a heart for travel, she likes to go on random adventures and book spontaneous flights. If she's not hunting for the next seat sale, Mikka likes to read, write in her blog, cuddle with her dog Rocket, and make sandcastles on the beach. See More.

  • ZAngel Rodriguez

    Hi gawa sana ako nito kaso mahal romano pwede ba parmesan cheese nalang?

    • Agnes Sanchez

      We tried substituting romano cheese with mozarella plus parmesan and it turned out delish.

  • Tevs

    hi where can we buy that 1800 gram Salmon?