Creamy Baked Salmon

Andy loves this. He likes stuff with sauce, but sauces can get heavy. This was a good twist I came up with and it worked for him. It would also work with any firm fish, so switch it up! Measurements are not exact...make it fit your taste. You can make up the topping ahead of time to let the flavors mix. This is based on 4-5 portions. Really take it easy on the salt with this one, a lot of the ingredients already have a pretty decent salt content.

You Will Need:
1 cup Mayo
1/2 cup Whole Grain Mustard
1 /2 cup Sour Cream
1/4 cup Parmesan Cheese (Shredded or Grated)
1 tablespoon of Garlic Powder (not Garlic Salt)
2 tablespoons of Chives (Fresh or Dried)
2 tablespoons of Lemon Juice (Use the fresh stuff if you can)
Optional: Add a dash of hot sauce ( I recommend it)
Salt and Pepper
4 -5 Salmon Fillets

Here's What You Do:
Preheat oven to 425. If your oven burns really hot, try 400 but maybe cook it a little longer.
Mix together first 7 ingredients (if using hot sauce mix that in too).
Salt and pepper to taste but go easy on the salt since the cheese has some salt in it too.
Salt and pepper salmon fillets lightly on both sides.
Coat salmon generously with mayo mixture.
Put in a glass baking dish.
Bake for 10-12 minutes based on thickness of the fish. For thicker pieces increase baking time. When fish is firm, its done.