Oven Roasted Salmon with Parmesan-Mayonnaise Crust

Salmon -- Pecan Crusted Salmon with Mango Salsa - Lee's Recipes

Ingredients:

16-20 ounces salmon fillet(s), skin on
Kosher salt/ freshly ground black pepper
3 tablespoons mayonnaise, preferably homemade
2 tablespoons Parmesan cheese, freshly grated
additional Parmesan cheese, freshly grated
a few dashes of sweet paprika

Preparation:

Mayonnaise Instructions:
Place the eggs in a blender or small food processor. Blend the eggs alone for around a minute, so they will be ready to adsorb the oil. Add lemon juice, dry mustard and salt, and mix in with the eggs. With the blender running, SLOWLY start adding the oil, a few drops at a time, until the liquid begins to thicken up some; then you can start adding the oil in a thin, steady stream. Continue blending until all the oil is incorporated. Season the mayonnaise with salt and pepper, to taste.

Salmon Instructions:
Preheat oven to 425F. Line a shallow roasting pan with foil. Rinse the salmon with cold water and dry thoroughly with paper towels, and place in roasting pan skin-side down. Season lightly with salt and pepper.

Mix the mayonnaise and Parmesan cheese in a small bowl. Spread completely over the salmon. Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika.

Roast for 12-14 minutes (depending on thickness of salmon). Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve!