Baked Salmon Recipe by Kat.L
Cooking Instructions 1 Pat to dry salmon fillet. Put salt and pepper, squeeze calamansi / lemon juice all over top, bottom and sides of salmon. Put the pressed garlic on top, leave it overnight or at least 1 hour in the refrigerator. 2 Prepare the sauce topping. Mix together finely chopped garlic, parmesan cheese, cheddar cheese and mayonnaise. Adjust measurement / quantity of each ingredient according to taste and size of your salmon fillet. 3 Layer the sauce topping on top of the salmon fillet. Make sure to keep sauce in the center and middle because if it’s spread out on the ends and sides, baking will make the topping fall off. Spread evenly. 4 Bake in the oven 20-30 minutes or until topping is slightly brown. Serve with buttered corn, carrots and peas. 1 Pat to dry salmon fillet. Put salt and pepper, squeeze calamansi / lemon juice all over top, bottom and sides of salmon. Put the pressed garlic on top, leave it overnight or at least 1 hour in the refrigerator. 1 Pat to dry salmon fillet. Put salt and pepper, squeeze calamansi / lemon juice all over top, bottom and sides of salmon. Put the pressed garlic on top, leave it overnight or at least 1 hour in the refrigerator. 2 Prepare the sauce topping. Mix together finely chopped garlic, parmesan cheese, cheddar cheese and mayonnaise. Adjust measurement / quantity of each ingredient according to taste and size of your salmon fillet. 2 Prepare the sauce topping. Mix together finely chopped garlic, parmesan cheese, cheddar cheese and mayonnaise. Adjust measurement / quantity of each ingredient according to taste and size of your salmon fillet. 3 Layer the sauce topping on top of the salmon fillet. Make sure to keep sauce in the center and middle because if it’s spread out on the ends and sides, baking will make the topping fall off. Spread evenly. 3 Layer the sauce topping on top of the salmon fillet. Make sure to keep sauce in the center and middle because if it’s spread out on the ends and sides, baking will make the topping fall off. Spread evenly. 4 Bake in the oven 20-30 minutes or until topping is slightly brown. Serve with buttered corn, carrots and peas. 4 Bake in the oven 20-30 minutes or until topping is slightly brown. Serve with buttered corn, carrots and peas. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Cream cheese banana pudding Oven-roasted Gnocchi with Asparagus and Leek Indian Railway Station Omlette Corned Beef and Veggies in Broth : Modern Nilaga Soup - Canned Goods Leveled Up #lockdown Moist Banana Bread 香蕉蛋糕 Banana cake Cream cheese banana pudding Oven-roasted Gnocchi with Asparagus and Leek Indian Railway Station Omlette Corned Beef and Veggies in Broth : Modern Nilaga Soup - Canned Goods Leveled Up #lockdown Moist Banana Bread 香蕉蛋糕 Banana cake Moist Banana Bread 香蕉蛋糕 Banana cake Chicken Teriyaki Sushi Fluffy Mushroom and Spinach Omelette Fajita Taco Hybrid 3 Ingredients Kulfi – No Cooking Masala veg creamy pasta Vegan Makhani Sauce Khasta Atta Mathri Tilapia filets Pan fried Brussels sprouts Moist Banana Bread 香蕉蛋糕 Banana cake Chicken Teriyaki Sushi Fluffy Mushroom and Spinach Omelette Fajita Taco Hybrid 3 Ingredients Kulfi – No Cooking Masala veg creamy pasta Vegan Makhani Sauce Khasta Atta Mathri Tilapia filets Pan fried Brussels sprouts