Cheesy Baked Salmon

    (98)
    40 min

    This is such a simple recipe, and it is so delicious! Salmon is baked with garlic and dill, and topped with Cheddar cheese and spring onions. Use mild or mature Cheddar according to personal preference.


    115 people made this

    Ingredients
    Serves: 4 

    • 900g salmon fillets
    • 2 cloves garlic, crushed
    • 1 teaspoon dried dill
    • salt and pepper to taste
    • 120g grated Cheddar cheese
    • 6 spring onions, chopped

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 230 C / Gas 8.
    2. Place the salmon on a large piece of aluminium foil and season with garlic, dill, salt and pepper. Seal foil around the salmon. Place on a baking tray.
    3. Bake 20 minutes in the preheated oven. Top with Cheddar cheese and spring onions, and continue baking 5 minutes, or until cheese is melted and fish is easily flaked with a fork.

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    Reviews & ratings
    Average global rating:
    (98)

    Reviews in English (78)

    8

    Best salmon dish we have had in a long time -very tasty and so tender!! Extremely easy to make but it would still make a fantastic meal when serving to company! REVISION TO RECIPE: Added thinly sliced mushrooms.  -  05 Jan 2012

    by
    164

    Very flavorful rendition for a salmon bake. Only alteration I would recommend would be to replacing cheddar with an italian or white cheese of some type. It will suit the salmon and onion flavors much better. . . It is also good when placing a row of asparagus spears lining underneath the fish when baked. It soaks in the juices and spices and providing a complimentary side vegetable. . .  -  10 Apr 2007  (Review from Allrecipes US | Canada)

    by
    66

    I thought that using Cheddar sounded sort of gross on salmon, so I chose to not use the Cheddar or the onion and instead I substituted in Chèvre cheese (soft goat cheese) and mixed it with chopped walnuts, dill and 1 tsp. garlic. When you place the salmon back into the oven the cheese and nuts will brown slightly, but not melt. I think that the Chèvre and walnuts complements the flavor of the fish much better than the cheddar. I used a 1:1 ratio of walnuts and Chèvre. I have made this recipe many times and it is my husband's and my absolute favorite, plus the walnuts add even more healthy omega-3 !!  -  25 Jul 2007  (Review from Allrecipes US | Canada)

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