Baked Salmon with Masago

Also known as "Mama J's Sinful Salmon", this recipe is from Misha, of
Ena and Misha. I am quoting from his blog with a few minor
alterations.

Ingredients:

4 salmon fillets, preferably something wild and Alaskan
2/3 cups Japanese mayonnaise (differs from regular mayonnaise in that
it is made with rice vinegar instead of white wine vinegar - also, it
comes in these cute squishy bottles with the kewpie doll on them)
6 TBS flying fish roe (a.k.a. "masago", the smaller of the two types
of bright orange fish roe you can find on your sushi)
1/3 cup finely chopped fresh parsley

Equipment:

a casserole, preferably with a lid

1. Preheat oven to 400 deg. F. = 205 C
2. Mix the parsley with the mayonnaise. With a pastry brush lightly
brush the fillets with the parsley mayonnaise so that all sides are
completely covered.
3. Place the fillets skin side down into a casserole. Cover the top
side of the fillets with a thin layer of flying fish roe.
4. Cover the casserole and bake in the oven for at least 15 minutes.
To tell you the truth, I lost track how long the baking took. Mama J
didn't supply a time and it seemed to take quite a bit. It will also
depend on the heat conductivity of your casserole dish and the
thickness of the fillets you're using. Ideally, the flying fish roe
should start turning opaque when the dish is done.