There is nothing we love more than seeing how the Big Mama’s Backyard Garden community uses our vinaigrettes to elevate weeknight dinners. Recently, one of our wonderful customers, Lorie H., reached out to share a recipe that has officially become her family’s absolute favorite way to eat salmon.
By combining the bright, citrusy, and slightly tangy notes of our Citrus Calamondin Vinaigrette with a rich, savory layer of grated Parmesan cheese, Lorie has created a foolproof dinner centerpiece that looks restaurant-quality but requires almost zero effort.
The best part? It can be grilled outside or baked right in your oven. Here is exactly how Lorie makes it!
Prep time: 5 minutes
Cook time: 25–35 minutes
Servings: 4–6 (depending on the size of your fillet)
Ingredients
- 1 large salmon fillet (side of salmon)
- Big Mama’s Citrus Calamondin Vinaigrette (enough to generously coat the fillet)
- Grated Parmesan cheese
Step-by-Step Instructions
Step 1: Prep the Salmon
Preheat your oven to 400°F (200°C) if baking, or prep your grill for medium-low heat. Line a large baking sheet with aluminum foil for easy cleanup. Place the salmon fillet on the foil and pat it completely dry with a paper towel.
Step 2: Bring on the Calamondin Flavor
Pour a generous amount of Big Mama’s Citrus Calamondin Vinaigrette right down the center of the salmon. Use a pastry brush to evenly spread the dressing across the entire surface so every bite gets infused with that sweet, zesty calamondin citrus flavor.
Step 3: The Parmesan Crust
Generously shake finely grated Parmesan cheese over the top of the vinaigrette layer until the salmon is completely and evenly coated. The vinaigrette acts as the perfect binder, holding the cheese in place to create an incredible crust.
Step 4: Cook to Perfection
- In the Oven: Bake at 400°F for 25 to 35 minutes, depending on the thickness and size of your salmon fillet, until the top is beautifully golden-brown and the fish flakes easily with a fork.
- On the Grill (Lorie’s Go-To Method): Place the foiled salmon on the grill grates over medium-low heat. Close the lid and let it cook for about 25 minutes until the salmon is cooked through and the cheese forms a perfect, savory crust.
Why This Recipe Works
Salmon loves citrus, but the unique flavor profile of calamondin takes it to a whole new level. Because our Citrus Calamondin Vinaigrette is perfectly balanced, it cuts through the richness of the salmon while the Parmesan cheese bakes into a crisp, umami-rich topping that locks in all the moisture.
Have a recipe of your own using Big Mama's? Send us your photos and steps—we’d love to feature you next!
