Recipe Review – Parmesan-Baked Salmon

This is the first of many reviews of new recipes that we try.  (Hopefully!)

We tried the Parmesan-Baked Salmon and thought it was pretty good.  I couldn’t really taste the lemon juice.  The mayo-cheese mixture was hard to smooth out on the fillet, since it kept sliding around with the spoon.  It just required a little more work than a simple swoosh of the spoon.

I’ve been a cautious of using mayo & Miracle Whip to cook with like that.  While I enjoy those things in salads and on sandwiches, I’ve always been worried that it will taste like a big clump of mayo.  Not the case with this recipe.  It turned out creamy and the cayenne pepper gave it just a little kick.

I made half the recipe since there are only 2 of us and Matthew.  The fillets were big enough to provide Matthew and I another meal.  By the way, Matthew seemed to enjoy it and ate all that we gave him the first night.  The leftovers he ate a little bit.

We served it with a broccoli-cheese rice mix and a tossed salad.

parmesan-baked salmon

1/4 cup KRAFT Mayo Real Mayonnaise
2 Tbsp.  KRAFT 100% Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4   salmon fillets (1 lb.), skin removed
2 tsp. lemon juice
10   RITZ Crackers, crushed (about 1/2 cup crumbs)
PREHEAT oven to 400°F. Mix mayo, cheese and pepper until well blended; set aside.

PLACE salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs

BAKE 12 to 15 min. or until salmon flakes easily with fork.



  1. The salmon looks good! I will give it a try!

  2. […] that it will taste like a big clump of mayo. Not the case with this recipe…. source: Recipe Review – Parmesan-Baked Salmon, The Magic […]

  3. H said

    Somehow i missed the point. Probably lost in translation 🙂 Anyway … nice blog to visit.

    cheers, H.

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