Not many things can stand up to a wonderful flavoursome and succulent salmon dinner! Luckily, it can be easily achieved with just 4 ingredients and less than 20 minutes of your time (and only 5 minutes of prep time). Our Baked Salmon With Mayo and Garlic recipe is equally simple and impressive. A foolproof recipe, that ensures a flaky moist fillet of fish with incredible flavours of lemon and dill every time!
- Why Make Baked Salmon With Mayo?
- Ingredients
- How To Choose The Best Salmon?
- Method
- Watch How To Make It
- How To Know When Salmon Is Cooked?
- Tips For The Best Baked Salmon With Mayonnaise
- Flavour Variations
- How To Store and Use Baked Salmon Leftovers?
- What To Serve With Baked Salmon With Mayo?
- Other Salmon Recipes
- Recipe Card
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Why Make Baked Salmon With Mayo?
Salmon is one of the most flavoursome fish out there on its own, so why should you go through the effort of making this Baked Salmon Recipe With Mayonnaise? The reasons are plentiful:
- Spreading mayo on the salmon fillets will ensure extra succulent fish that is moist and flakes beautifully. It almost acts as a protective layer that doesn’t the fish dry out.
- Mayonnaise helps to keep the fish moist even if you overcook it (but try not to overcook it!).
- The eggs and oil in mayonnaise add to the rich and oily fish, making it extra decadent.
- Baked Salmon with Mayo and Garlic doesn’t need any extra seasoning – all the flavour is already there!
- Simple flavours that the whole family will enjoy.
- Easy method: no marinating and only 5 minutes of hands-on time!
Ingredients
Because this Baked Salmon recipe With Mayonnaise only requires 4 simple ingredients, there is no room to hide: choose high-quality ingredients for this recipe!
- salmon fillets: thick, skin-on salmon fillets work very well in this recipe and the timings are provided for fillets that are about 3-4cm thick. Adjust the timings if they are thinner/thicker. You may also choose to cook the whole side of salmon with mayo this way!
- mayonnaise: we used full-fat mayo, but the reduced-fat type will also work well.
- dill: fresh, frozen and dried dill work in this recipe.
- lemon: we will use the juice to make garlic and lemon mayo, and then slice the squeezed-out lemon to add on top of the salmon whilst it bakes.
- garlic: peeled and minced, completely optional! This mayo salmon is just as delicious without garlic! You can substitute a clove of garlic with ¼ teaspoon of garlic powder.
How To Choose The Best Salmon?
- Look for bright and vibrant colours: Fresh salmon should have bright and vibrant colour, ranging from pink to orange, depending on the species. Avoid fillets that have dull or faded colours, as it could be a sign of poor quality or age. We highly recommend wild salmon.
- Check for firmness: The salmon fillet should feel firm to the touch and bounce back when pressed. If the flesh feels soft or mushy, it’s a sign that the salmon is past its prime.
- Smell the fish: Fresh salmon should have a mild, oceanic scent. If the fish has a strong or unpleasant smell, it’s likely not fresh and should be avoided.
- Consider the source: Look for salmon that has been sustainably sourced, preferably from a local or reputable supplier. Wild-caught salmon is generally considered to be a healthier and more sustainable option than farmed salmon.
- Check for bones: Once you purchase the fillets, check for any small bones that may be present. While most salmon fillets are sold boneless, some may still have bones that need to be removed before cooking.
Method
Only six short steps for this easy baked salmon recipe:
STEP 1: Preheat the oven to 230°C Fan. Line a small baking tray with aluminium foil (you may use parchment paper instead). Alternatively, use an oiled baking sheet.
STEP 2: In a small bowl, combine mayo, lemon juice, dill and minced garlic (optional). No need to season (in our opinion).
STEP 3: Pat the top of the salmon fillets with a piece of paper towel to remove excess moisture and place them onto a baking tray.
STEP 4: Spread the mayo mixture on each salmon fillet. Top with the lemon slices, if you wish.
STEP 5: Place the salmon in the oven for 10-12 minutes, until the top browns slightly, and the fish flakes away easily and is cooked through (your instant read thermometer should read 63°C (145 F).
STEP 6: Serve this succulent salmon dish with your favourite side dishes! It goes well with Mango Salsa or Dill Creme Fraiche Sauce.
Watch How To Make It
How To Know When Salmon Is Cooked?
The time salmon takes to bake in the oven depends on the thickness of the fish, the efficiency of your oven and, of course, the temperature you bake it at. There are a few ways to check if your baked salmon with mayo is cooked to perfection.
- If you have a kitchen thermometer, check the internal temperature. The salmon is done when the instant-read thermometer inserted into the middle of the thickest part of the salmon reads 63°C (145 F).
- Alternatively, gently press down the top of the fillet with a fork or a spoon. If the flesh separated easily along the horizontal lines across the fish, your salmon is cooked.
Tips For The Best Baked Salmon With Mayonnaise
Whilst this is an extremely easy recipe, there are a few things you can do to help this salmon become the best dish there ever was!
- High-quality salmon: As mentioned earlier, it’s important to choose high-quality salmon for your recipe. Fresh salmon should be bright in colour and firm to the touch, indicating that it’s in good condition. High-quality salmon will have a richer flavour and firmer texture, which will make it a great choice for baking with mayo.
- Feel the salmon fillets for bones: Before cooking, make sure to feel the salmon fillets for any small bones that may be present. Even if the fillets are sold boneless, it’s always a good idea to double-check. Use a pair of kitchen tweezers or pliers to remove any bones you find.
- Pat the salmon with a piece of paper towel: Before adding the mayo to the salmon fillets, pat them dry with a piece of paper towel. This will help to remove any excess moisture on the surface of the fish and will allow the mayo to stick better.
- Broil before baking: For an extra crispy and golden-brown crust, broil the salmon fillets for a few minutes before baking. Place the fillets in the oven on the broil setting for 3-4 minutes, or until the surface is lightly browned. Then, switch the oven to the bake setting and continue cooking until the salmon is cooked through.
- Don’t overcook: Overcooking the salmon can cause it to become dry and tough, so it’s important to keep an eye on the cooking time. Depending on the thickness of the fillets, baking time can vary, but a general rule of thumb is to cook the salmon for 10-12 minutes per inch of thickness. Check the internal temperature with a meat thermometer to ensure that it has reached a safe temperature of 63°C (145°F) and then remove it from the oven.
Flavour Variations
If you are feeling adventurous, why not spice up this Baked Salmon With Mayo? Instead of Lemon and garlic, mix your mayo with:
- Finely grated Parmesan cheese (for a salty cheesy kick).
- Sriracha, Harissa or other chilli paste/sauce (for a spicy kick).
- White miso paste (for that umami kick).
- Teriyaki sauce (for a slightly sweet Japanese kick).
How To Store and Use Baked Salmon Leftovers?
Keep the baked salmon in the fridge after cooking for up to 24 hours. We do not recommend freezing cooked fish – whilst it is safe to eat after thawing at a later date (typically within 2 months), baked salmon with mayo changes texture after being frozen).
Any leftovers make a wonderful lunch or dinner the next day:
- Flake the salmon and mix it with mayo, and spring onion and use as a sandwich filling with some spinach or cucumber. Or use it in this Salmon Stuffed Pita Pocket recipe.
- Scatter salmon flakes on your favourite creamy pasta dish. You can substitute smoked salmon for baked salmon with mayo in this Salmon & Spinach Pasta Recipe.
- Top your favourite fresh salad with leftover baked salmon.
What To Serve With Baked Salmon With Mayo?
This easy salmon recipe can be enjoyed in various different ways. We personally love it as a main course on busy weeknights served with the following:
- Tenderstem Broccoli with Lemon and Garlic
- Polish Cucumber Salad (Mizeria)
- Fluffy white rice (or cilantro/coriander rice)
- Balsamic green beans side salad with cherry tomatoes
- A glass of dry white wine!
Alternatively, make a light lunch, by topping a bowlful of green salad with Mayo Baked Salmon and drizzle everything with your favourite creamy dressing. We absolutely love this recipe with Courgette (Zucchini) Ribbon Salad.
Or, stuff the Baked Salmon into a delicious pitta bread pocket alongside some crunchy salad veggies and dig in!
Other Salmon Recipes
If salmon is your favourite fish to cook with, you are in a like-minded company here. We absolutely love these easy dinner recipes featuring salmon below:
- Blackened Salmon with Mango Salsa
- Dukkah Salmon with Mint Yoghurt Sauce
- Delicious Baked Salmon and Avocado Stuffed Pitta Pockets
- Lemon Butter Baked Salmon
Recipe Card
Succulent Baked Salmon With Mayo
Ingredients
- 2 salmon fillets skin on
- 2 teaspoon mayonnaise
- 1 teaspoon dill fresh, dried or frozen
- ¼ lemon
- 1 garlic clove optional
Instructions
- Preheat the oven to 230°C Fan. Line a small baking tray with foil.
- In a small bowl, mix the mayonnaise, lemon juice, dill and minced garlic (optional).
- Pat the surface of the salmon fillets with a piece of paper towel to remove excess moisture and place them onto a baking tray.
- Spread the mayonnaise on each salmon fillet.
- Place the salmon in the oven for 10-12 minutes, until the top browns slightly, and the fish is cooked through and flakes away easily.
Video
Notes
- Top a fresh green salad with Salmon with Mayo.
- Stuff Pitta Bread with baked salmon and crunchy salad veggies.
- Serve on a bed of rice, noodles or mashed potatoes.
Nutrition
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