Baked Salmon

If you ask what is considered to be the best baked salmon dish around town, most would probably answer Conti’s baked salmon. I’m not really a fan of baked salmon because my favorite salmon dish is actually sinigang na salmon. But if you ask me that question, I would probably also say Conti’s is the best.

Sans any recipe for Conti’s baked salmon, I decided to create my own take on it.

For lunch today, I assembled the usual salad greens with strawberry vinaigrette. I grabbed some frozen corn and carrots and sauteed them in butter. Then I took some baby potatoes and fried them in olive oil with some Italian herbs. And I baked some gorgeously fresh salmon fillets trusting that my own recipe won’t turn out to be a disaster.

Good news is that it tasted just like Conti’s or maybe even better πŸ™‚ *coughs [I am good at exaggerating ya know]* The reason is because I was able to adjust the flavor I want to highlight. With Conti’s baked salmon, the garlic flavor was a little strong in my opinion (it has a nasty bite) but here, I was able to temper that a bit.

Anyhow, here goes my baked salmon dish πŸ™‚


  1. 500g salmon fillets
  2. 200 ml mayonnaise
  3. 4 cloves garlic, minced
  4. salt, pepper, sugar to taste
  5. some bread crumbs
  6. grated Parmesan cheese
  7. juice of 1/2 lemon

Pre-heat the oven to 400degrees F.

Marinate the fillets in the juice of 1/2 lemon before line it on your baking dish. In a bowl, mix the mayonnaise, garlic, salt, pepper and sugar. It’s up to you to adjust the salt, pepper and sugar. For me, I used approximately 1/2 tsp salt and 1/4 tsp pepper. I omitted the sugar because I got sweet bread crumbs to top it with. Mix well. Pour on top of the fillets. Top with Parmesan cheese and bread crumbs. As for bread crumbs, you can use crushed Ritz crackers or in my case, I used crushed biscocho πŸ˜› Sprinkle with Italian herbs on top. Bake for 10-15 minutes or until salmon is cooked.

Serve with salad, corn and carrots, and potatoes and have a filling lunch… or maybe dinner πŸ˜‰ Enjoy!

P.S. It’s really hard for me to cook for two. I am so TERRIBAD at measurements. I always end up having leftovers 😦 See below. The unplated baked salmonΒ  fillets are leftovers and we’ll most probably not see them again after lunch today. Sigh. Should learn more about cooking for two.


21 thoughts on “Baked Salmon

      • derdo says:

        Hi Janis. Thank you very much for sharing your recipe. I wanted people to visit your blog, which was why I didn’t copy and paste your recipe, but instead put a link to it. Thank you for dropping me a line. Much appreciated.

  1. much about food says:

    This is so inspiring πŸ™‚ My aunt who lives in the States makes this too and am surprised at how easy and fast it is to make. One of the thing she does is to drizzle French’s Fried Onion on top of the mayo then the powdered garlic then bake. The fried onion gives it a bit of crunch on the food and the onion-garlic-mayo flavor is a good combi for a juicy salmon. Cheers!

  2. lemonsandanchovies says:

    Yum, looks great. I serve salmon about once a week at home so it’s easy to say that I like it a lot. I usually broil it but I agree with you that it’s great in sinigang. Gosh, I’m craving that now.

    I like your richer version here. πŸ™‚

  3. shalu says:

    i can eat all your leftovers, don’t worry! haha. i’m sure this was really yummy jan. congratulations are in order yet again. clap clap!

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