Baked Pink Salmon with Cilantro, Mustard, and Cheese
Juicy fish with cheese, perfect for a light dinner! It is often difficult to cook pink salmon deliciously without mayonnaise so it does not turn out dry. The main secret is a short baking time and the right thick cheese topping.
Updated : 19 August, 2026
Easy
About 20 min.
Ingredients
700 grams
Pink salmon
3 tablespoon
Lemon juice
to taste
Salt
to taste
Hot pepper, ground
3 tablespoon
Olive oil
50 grams
Cilantro
2 tablespoon
Grainy mustard
1
Garlic
100 grams
Hard cheese
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake pink salmon with cheese? Take the pink salmon fillet, cleaned of scales, remove the fins, and cut it into portions. Each piece in my case was about 5 cm / about 2 inches wide. Place the pink salmon skin-side down in a baking dish greased beforehand with a drop of olive oil. Drizzle each piece with lemon juice. Season the fish with salt and pepper to taste.
Step 2
Wash the fresh cilantro and shake off the excess moisture. Chop it finely.
Step 3
For the marinade, mix the grainy mustard with olive oil. Add the garlic, grated on a fine grater or pressed through a garlic press. Mix the marinade with the cilantro.
Step 4
Spread the prepared marinade evenly over each piece of pink salmon.
Step 5
Grate the sharp cheese on a coarse grater. Generously sprinkle the pink salmon with cheese on top. Bake the fish for 20–30 minutes in an oven preheated to 200°C / 392°F. The cheese should melt completely, and an appetizing golden crust should form on the surface. The baking time and temperature depend on your oven. Enjoy!
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