Salmón al horno cremoso con queso y mayonesa

Ingredientes

• To pull together this easy baked salmon (you only need a handful of accessible, high-quality ingredients.)
• Salmon Fillets
• Real Mayonnaise
• Grated Parmesan Cheese (1/4 Cup: Adds a sharp, salty, and nutty flavor that pairs brilliantly with seafood.)
• Shredded Mozzarella Cheese (1/4 Cup: Provides that incredible, gooey melt and helps bind the topping together.)
• Fresh Garlic (2 Cloves, Minced: Infuses the creamy topping with a sharp, aromatic punch.)
• Fresh Dill or Parsley (1 Tablespoon, Chopped: Brightens up the heavy, rich topping with a hit of fresh, herbal flavor.)
• Lemon Juice
• Salt and Coarse Black Pepper: Just enough to season the fillets before adding the crust.

Preparación

1. 1

   Preheat and Prep: Heat your oven to 400°F (200°C). Line a heavy-duty baking sheet with parchment paper or aluminum foil. If using foil, lightly brush it with a drop of olive oil so the skin doesn't stick.

2. 2

   Dry the Fillets: Using a paper towel, pat each fillet completely dry on all sides. This is a critical step; if the fish is wet, the topping will slide right off during baking.

3. 3

   Mix the Creamy Topping: In a small mixing bowl, combine the mayonnaise, grated Parmesan, shredded Mozzarella, minced garlic, chopped herbs, and lemon juice. Stir until it forms a thick, cohesive paste.

4. 4

   Season and Coat: Place the dried fillets skin-side down on the prepared baking sheet. Season them lightly with salt and pepper. Using a spoon or a small spatula, spread a generous, even layer of the mayo-cheese mixture over the top of each fillet.

5. 5

   Bake to Perfection: Place the baking sheet on the middle rack of the oven. Bake for 12 to 15 minutes.

6. 6

   Broil for the Crust: For the ultimate golden-brown finish, switch your oven to the "Broil" setting for the final 2 minutes. Watch it closely so the cheese bubbles and browns without burning!

7. 7

   Rest and Serve: Remove from the oven and let the fish rest for 3 minutes before serving. This allows the juices to redistribute and the cheese crust to set slightly.