A baked salmon with mayo is a foolproof way to work with a simple salmon recipe and not mess it up. It is perfect for a novice cook that is scared of seafood.
One of the key components that you have to take into account, that you have to dry the salmon with paper towels before you add the sauce. Also, make sure the salmon is room-temperature-ish. This will allow for a fairly easier and smoother cooking process.
In regards to the mayo – just so that it makes sense for you why we are using it – the mayo acts as a moisturizer and as a cover to keep the salmon moist without burning it. You can use this for a whole lot of different choices.
Now what we do here is that we will make this mayo a bit tastier, so it’s just not a boring fat dollop. As such we kinda have to elevate the taste by helping it pair with fish with a bit of lemon juice and then taking it further with some fresh herbs. The best choice here is dill, as it also complements very well with seafood.
- Salmon fillets – depending on how much you will do
- One tablespoon of mayo for each salmon fillet
- A squeeze of a lemon
- Some sort of fresh greens – like dill, parsley – whatever
- Salt and pepper.
Baked salmon with mayo recipe
- Preheat the oven at 180 degrees
- Mix the mayo, the fresh greens salt, and pepper. Mix thoroughly. I usually add the olive juice – I would squeeze a quarter of a lemon per mayo tablespoon. Mix again.
- Dry the salmon properly and marinate it with salt and pepper.
- In a small casserole, add a bit of the sauce on the bottom, place the salmon, and then coat the salmon with the rest of the sauce
- Bake for 20 min or so.