I had this dish many years ago while camping that a friend made. He laid several salmon filets in a buttered glass dish and covered them with a thick sauce. Baked it uncovered. Don’t know for how long or temp but it wouldn’t be difficult to figure out. He called it better than sex salmon. It was delicious and the sauce was just wonderful. I looked on the internet and found some similar but I have NOT tried the following recipe but I am posting anyway so all can see cooking times etc. If I have screwed up by copy and pasting and it’s against the rules or something or done incorrectly, I apologize. I’m still new and learning. Here it is from this link:
https://whatscookingamerica.net/lowfatsalmon.htm
Instructions:
Preheat oven to 400 degrees F. Wash salmon fillets and pat dry. Grease a 9x13-inch baking pan.Arrange salmon fillets, skin side down, in a single layer on the prepared baking pan.
In a medium bowl, with a wire whisk, blend sour cream, mayonnaise, flour, lemon juice, dill, cream cheese, garlic, and wine until smooth: spread over the salmon. Sprinkle lightly with salt, pepper, and paprika.
Bake, uncovered, approximately 15 to 20 minutes or until a meat thermometer registers an internal temperature of 140 degrees F. (salmon will be slightly opaque in thickest part). During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
Now the recipe I was given by my friend so many years ago:
1 c mayo
1 c sour cream
1/2 c parmesan cheese - the real kind is better than the green can stuff. But if ysing grated parmesan, it does need to be crushed up a little.
1/4 tsp lemon juice
Thats it. Mix up and pour over all kinds of fish. I liked this sauce so much, I could just eat the sauce although I haven’t made it in years. If you want more or less sauce, the basics are equal amounts of sour cream and mayo, add the parmesan cheese in the amount desired as well as a few drops of lemon juice. His sauce wasn’t lemony at all, in fact I couldn’t detect any lemon but when I first got the recipe from him he had omitted the secret ingredient - lemon juice. I went home and made it and it didn’t taste quite the same as his. I kept bugging him until he caved and spilled it. It makes all the difference in the world in this sauce, at least to me. After searching more about this basic recipe, it is also used with artichokes to make a delicious dip. It appears to be very flexible and would go with a lot of food.