Salmon with Parmesan Mayonnaise Crust

While my husband and I were back home for Christmas my parents made this great salmon recipe. My husband liked it so much he asked me to make it just a week later. This recipe is pretty quick and I love Parmesan cheese so it was a hit with me.

The original website is from this site:

Prep: 8 minutes

Cook: 10-15 minutes



  • 16-20 ounces salmon fillet(s)
  • 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 (I couldn’t find this at the grocery store so I used regular paprika)


  • 2 whole eggs, at room temperature(*See Note below)
  • 1 to 1 1/4 cup oil (I used olive oil)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • freshly ground black pepper, or pepper blend, to taste


Mayonnaise Instructions:

Place the eggs in a blender or small food processor.  Blend the eggs alone for about 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 or baking sheet with foil.  Rinse the salmon with cold water and dry thoroughly with paper towels, and place in roasting pan or on a baking sheet.  Season lightly with salt and pepper.

Mix the mayonnaise and Parmesan cheese in a small bowl.  (*variation- you can add a layer of regular mayonnaise to the salmon before adding Parmesan-Mayo mixture) 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 and serve.

*I love to serve salmon with asparagus or caramelized brussel sprouts

Happy Eating 🙂


Slow Cooker French Onion Soup

French onion soup is just one of those soups that really hits the spot. It’s got an incredible amount of cheese, which is so stringy and delicious, then there’s the salty flavor of the broth, and then the bread layered on top. It’s pretty amazing. That being said…this recipe is kind of sneaky. Since it says “Slow Cooker” it appears to be a quick and easy recipe. That is not quite the case. Caramelizing the onions on the stove before adding them to the slow cooker takes about 45 minutes. So, do not make this recipe unless you have time one morning to caramelize onions. I love french onion soup so I definitely thought it was worth the effort!

I found this recipe on

Prep: 45 minutes

Cook: 4-6 on low 6-8 on high


  • 6 tablespoons butter
  • 4 large yellow onions- sliced into rings
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup cooking sherry
  • 7 cups reduced sodium beef broth
  • 1 teaspoon sea salt
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 8 slices of french bread
  • 1/2 cup shredded Gruyere cheese
  • 1/3 cup shredded Swiss cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons shredded Mozzarella


Heat butter in a large pot over medium-high heat. Cook and stir onions until translucent, about 10 minutes. sprinkle onions with sugar and reduce heat to medium. Cook and stir onions constantly (I went back and forth between stirring and shredding) until onions are browned, about 30 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add sherry to onion mixture. Pour onion mixture into Slow Cooker and add beef broth, sea salt, thyme, and bay leaf. Cover Slow Cooker and cook on high for 4-6 hours or on low for 8-10 hours (I cooked mine on high for 5 hours).

About 10 minutes before serving, broil french bread. To serve, dish up each bowl and add french bread and each type of cheese.

Serves 4

I hope you enjoy it!