Ingredients (serves 4 to 6)
- 1.5 pounds (680g) salmon fillets — fresh or thawed from frozen. Skin-on fillets work beautifully as the skin crisps slightly during baking and lifts away cleanly when serving. Skinless works equally well if preferred
- 8 ounces (225g) cream cheese — full-fat, softened to room temperature for easy spreading. This is the foundation of the sauce and should not be substituted with a reduced-fat version, which will produce a thinner, less satisfying result
- 1.5 cups (170g) shredded mozzarella or cheddar cheese — mozzarella produces a milder, stretchier topping while cheddar provides more pronounced flavor. A combination of both is excellent if you have both available
- 2 tablespoons fresh lemon juice — or 1 teaspoon lemon zest combined with 1 tablespoon juice. This is the fourth ingredient that transforms the dish from rich and heavy to balanced and bright. A small amount of fresh dill can be added alongside the lemon if available, though it remains genuinely optional
Optional additions that stay within the spirit of the recipe
- 1 clove garlic, minced and mixed into the cream cheese for a subtle savory depth
- 1 tablespoon fresh dill or 1 teaspoon dried dill mixed into the cream cheese — a classic pairing with salmon
- Salt and black pepper to taste — these are pantry staples that do not count as additional "ingredients" in the traditional sense of the four-ingredient recipe
Directions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking dish or rimmed baking sheet with parchment paper or lightly grease it with a small amount of butter or cooking spray. A glass or ceramic baking dish in the 9×13 inch range works perfectly for this quantity of salmon, allowing the fillets to lie in a single layer without overlapping.
