Baked Salmon with Mayonnaise

Name: Baked Salmon with Mayonnaise
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 lb Salmon fillets; 2 tsp Sea salt; 1 tsp Black pepper; 1/2 cup Mayonnaise; 1 medium Lemon (cut into 1/4-inch slices); Fresh parsley (for garnish)

If you are looking for an easy dinner recipe then look no further than this Baked salmon with mayonnaise recipe. This Salmon dish is not only delicious, but it’s also healthy and easy cleanup.

It is also a quick meal for those busy weeknights. To make it even better, this recipe only requires a few simple ingredients that you probably already have in your pantry.

The way to get the best results for moisture is the mayo on top as it gives you some juicy tasty salmon. Growing up, I never used to eat any type of fish but as an adult, I am cooking salmon weekly. Combine mayonnaise into the mix, this is turning into a favorite dish of mine. I have quickly turned into a salmon lover and baking salmon for family dinner.

Ingredients

Here is a quick look at what you will need. You can find the full measurements in the recipe card below.

Salmon, Mayonnaise, Lemon, parsley, salt & pepper

Salmon fillets
Sea salt
Black pepper
Mayonnaise
Lemon
Fresh parsley

See recipe card for quantities.

Instructions

This is a quick overview of the steps. See the Recipe card below for the rest.

Wash and Pat salmon fillets dry. Season Salmon on both sides with Salt and black pepper and place them skin-side down onto Parchment paper or Aluminum Foil.

Baked Salmon with Mayonnaise and lemon going into the oven

Spread a thin layer of mayo Mayonnaise over the top of Salmon and add the lemon slices.

Cut open Baked Salmon with Mayonnaise on a plate

Place fish in a 450-degree preheated oven, and bake Salmon skin side down for 8-10 minutes or until the internal temperature reaches 120-125 degrees or until the fish flakes. Your baking time may vary depending on the thickness of the Salon Filets

Variations and Substitutions

Fish – This recipe can be made with any type of fish fillet, such as trout or tilapia.
Mayonnaise- you can use a mixture of olive oil and minced garlic for a healthier option.
Herbs For added flavor, a great option is some dried herbs like dill or thyme on top before baking. Of course, it is best to use fresh herbs but dried is fine as well.

Equipment

large baking sheet
Parchment Paper

Storage

Storage: If you do have leftover Salmon, Store leftovers in an airtight container for 1-2 days

Freezing: Wrap individual portions tightly in plastic wrap and place in freezer-safe bags. Freeze for up to 3 months.

Reheat: Thaw in the fridge overnight and reheat in a 350-degree oven for 10-15 minutes or until warmed through.

Pro Tips

Try using different herbs or seasonings to change up the flavor of the salmon. Some suggestions include dill, garlic powder, or Cajun seasoning.
If you don’t have parchment paper or aluminum foil, you can also cook the salmon directly on a greased sheet pan.
For a crispier skin, broil the salmon for the last 1-2 minutes of cooking.
Make sure to check the internal temperature of the salmon with a meat thermometer to ensure it reaches at least 145 degrees Fahrenheit for food safety.
Use leftovers in salads for a quick and easy meal.
Put your own twists for a marinade with Lemon juice and extra virgin olive oil.
Serve your flaky fish with your favorite low-carb veggie like green beans.

FAQ

Which Salmon is best to use?

Any type of salmon will work for this recipe, but we recommend using wild-caught salmon for the best flavor and texture.

Can I use foil instead of parchment paper?

Yes, you can use aluminum foil instead of parchment paper. Just make sure to use non-stick spray with cooking spray before placing the salmon on top to prevent sticking.

Should I take off the Salmon Skin?

It is up to personal preference whether or not to leave the skin on the salmon. If you prefer a crispier texture, leave the skin on and remove it after cooking. Otherwise, you can remove the skin before cooking.

Can I use frozen Salmon?

Fresh Salmon is always better but yes, you can use frozen salmon for this recipe. Just make sure to thaw it completely before cooking. You can do this by placing the frozen salmon in the refrigerator overnight or running it under cold water until fully thawed.

Recipe Card