Parmesan Crusted Salmon

Combine the Parmesan mixture ahead of time to make quick work of dinner. The recipe can easily be multiplied to feed a crowd.

Yields 4 servings.

Ingredients

4 6-ounce (1 1/2 pounds) salmon fillets (may substitute cod or other flaky white fish)
2 1/2 tablespoons plain Greek yogurt (fat free or 2% work well)
2 1/2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh chives (can substitute finely chopped green onion)
1/2 teaspoon Worcestershire sauce
Freshly ground pepper to taste

Preheat oven to 450 degrees.
In a small bowl, stir together the yogurt, mayonnaise, Parmesan, chives, Worcestershire sauce, and pepper.
If the salmon is skinned, place the fillets on a lightly greased baking sheet. If not, see the note below.
Spread mixture evenly over top of the salmon fillets.
Bake for approximately 10 minutes or until the salmon is just cooked through. I bake on the top rack which helps to brown the Parmesan mixture a bit. The mayonnaise in the topping is what will allow for the browning. If the fillets are thin, check 2-3 minutes early. Conversely, if your fillets are thick, they may require an extra minute or two. (Don’t hesitate to cut into the thickest part and take a peek. This is the best way to avoid overcooking if you aren’t sure.)

Here is an easy way to remove the skin if you purchase the salmon that way: Cover your baking sheet with foil and do not grease. Place the salmon, skin-side down, on the foil-lined sheet and cook as directed. When cooked, simply run your spatula between the fish and the skin. The skin will stick to the foil and you can scoop the cooked fillet right off. Makes for quick clean-up of the tray, too!