Baked salmon with mayonnaise is a simple, healthy and ultra-delicious recipe. The salmon is baked in a creamy, beautifully-balanced sauce, resulting in a melt-in-your-mouth piece of fish.
This simple recipe for baked salmon starts with mayonnaise in a simple, tasty sauce. Every time, it turns out flaky and moist perfection.
It’s great for quick, healthy, and special weeknight meals.
This salmon is a cinch to make and layered with hits of umami and maple syrupy sweetness (Psst. If you like glazed salmon, you should also try my recipes for Cajun Honey Butter Salmon and Honey Teriyaki Glazed Salmon. I think you’ll love the taste as much as I do.
Salmon baked with mayonnaise is a simple yet delicious way to prepare fish. The mayo helps keep the salmon moist while also adding great flavor. This easy recipe comes together in just minutes and is perfect for a quick weeknight dinner.
I’ll show you everything you need to know to bake salmon fillets that are flaky and tender and then top them with a creamy, tangy mayo mixture.
Overview of Baking Salmon with Mayo
Baking salmon with mayonnaise is an easy cooking technique that results in flaky, juicy fish in under 30 minutes. It involves just a few basic steps:
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Pat the salmon dry and season with salt and pepper. Drying the fish helps the mayo mixture adhere.
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Coat the salmon with mayo on top, You can use regular mayo or flavored aioli The mayo seals in moisture and flavors the fish
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Top with cheese and lemon – Grated parmesan adds a savory flavor and lemon brightens up the mayo.
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Bake at 450°F for 8-10 minutes until cooked through. The mayo coating keeps the salmon extra moist as it bakes.
While unconventional, this cooking method really works! The mayobastes the fish as it bakes resulting in a delicious crust. Let’s look at how to bake salmon with mayo in more detail.
Ingredients Needed
Baking salmon with mayonnaise requires just a few simple ingredients:
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Salmon fillets – Look for fresh wild-caught salmon. Skin-on or skinless both work.
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Mayonnaise – Use plain mayo or flavored aioli. I like to make lemon garlic aioli.
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Grated parmesan – Freshly grated parmesan adds a tasty umami flavor.
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Lemon slices – Thin slices add a nice freshness.
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Salt and pepper – For seasoning the salmon.
And that’s it! The mayo does all the work of adding flavor and moisture.
Step-by-Step Instructions
Here is a step-by-step walkthrough for how to bake salmon topped with mayo:
1. Prep the Salmon
First, pat the salmon fillets dry with paper towels. Make sure they are nice and dry so the mayo can adhere.
Then, season both sides of the salmon generously with salt and pepper. I like to use a coarse sea salt.
2. Spread on the Mayo
Next, use a spoon or spatula to spread a layer of mayonnaise over the top of the salmon. Spread it in an even layer so the mayo covers the fish entirely.
I like to use lemon garlic aioli instead of plain mayo for extra zing, but both work well. Just mix some minced garlic and lemon juice into the mayonnaise.
3. Top with Cheese and Lemon
After coating with mayo, sprinkle the salmon evenly with grated parmesan cheese. I recommend using freshly grated parmesan.
Then, top the salmon with thin slices of lemon. This adds a nice freshness and looks beautiful. Place the lemon slices in a single layer.
4. Bake the Salmon
Finally, bake the salmon at 450°F for 8-10 minutes. The exact time will depend on the thickness of your fillets.
I like to line a baking sheet with parchment paper or foil for easy cleanup. Place the salmon on the pan and pop it into the hot oven.
5. Check for Doneness
After 8-10 minutes, check the salmon for doneness by inserting a fork in the thickest part and twisting gently. When it’s ready, it will flake easily with a fork.
For a more precise doneness, use an instant read thermometer. The salmon is fully cooked when it reaches 145°F internally.
Once cooked through, remove the pan from the oven. Garnish with chopped parsley if desired. Then, serve the baked salmon warm.
Choosing the Right Salmon
When buying salmon to bake with mayo, you want to choose fresh, high-quality fish. Here are some tips:
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Wild-caught salmon has the best flavor in my opinion. Farm-raised is okay too.
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Look for bright color without any dull or brown spots.
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Go for sushi-grade salmon if eating raw. Otherwise, any fresh salmon works.
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Center-cut fillets are ideal since they cook evenly. Avoid thin tail sections.
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Skin-on or skinless salmon both work great. The mayo helps keep it moist either way.
I like using about 1 pound of salmon per 3-4 servings. Two 8-10 ounce fillets feeds my family of four with a little leftover.
Flavor Variations
While lemon garlic mayo is my go-to topping, you can get creative with the flavors:
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Chipotle mayo – Add minced chipotle peppers for a smoky heat.
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Herb mayo – Stir in chopped fresh herbs like dill, parsley, basil or tarragon.
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Sriracha mayo – For an Asian twist, use sriracha instead of lemon juice.
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Pesto mayo – Swirl in pesto for an herby Italian vibe.
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Everything bagel mayo – Sprinkle with everything bagel seasoning before baking.
Just adjust the mayonnaise to match whatever flavors you enjoy most!
Cooking Tips
Here are some helpful cooking tips to get perfect flaky salmon every time:
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Dry the salmon well so the mayo sticks to the fish instead of pooling off. Blot it thoroughly with paper towels.
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Adjust cooking times based on thickness of the fillets. Thinner pieces may only need 6-8 minutes.
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Use an instant read thermometer to check for 145°F doneness if unsure. Better to slightly overbake than underbake.
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Try making lemon garlic aioli instead of plain mayo for a flavor boost. Just blend mayo, garlic, lemon juice and zest.
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Add fresh chopped herbs like dill or parsley after baking for a pop of color and flavor.
What to Serve With Salmon Baked in Mayo
Salmon baked with a mayo topping pairs well with a variety of sides. Here are some of my favorites:
- Steamed asparagus or green beans
- Roasted brussels sprouts or broccoli
- Garlic cauliflower mash
- Sheet pan veggies like zucchini and tomatoes
- Green salad with lemon vinaigrette
- Cauliflower rice or quinoa
- Sauteed spinach
For an easy weeknight meal, I’ll often pair this baked salmon with a veggie side and call it dinner!
Storage and Reheating
Like most fish, baked salmon with mayo is best fresh but leftovers can be stored:
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Fridge – Store leftover baked salmon fillets in an airtight container for 3-4 days. The mayo topping does not freeze well.
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Reheating – Reheat leftover salmon in a 300°F oven or microwave until warmed through. Add any extra sauce or lemon juice to keep it moist.
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Meal prep – Assemble the salmon fillets with mayo, cheese, and lemon up to 2 days in advance. Store covered in the fridge then bake just before serving.
The baked fish reheats nicely, so extras shouldn’t go to waste! Just be sure to eat within 3-4 days.
Common Questions
Here are answers to some frequently asked questions about cooking salmon fillets with mayonnaise:
How does mayo make the salmon so moist?
Mayonnaise forms a protective seal to lock in moisture as the salmon bakes. The oils in the mayo also help prevent the delicate fish from drying out.
Is it safe to eat salmon baked with mayo?
Yes, it is completely safe when cooked to the proper internal temperature. Bake until the thickest part of fish reaches 145°F.
Can I use olive oil mayo?
Regular mayo works best since it has a higher smoke point. Olive oil based mayo can burn quickly in the oven.
What if I don’t have fresh parmesan?
You can use shredded parmesan from the fridge section. Or just omit the cheese entirely.
Can I grill the salmon instead of baking?
Yes, grilling also works well. Cook over direct medium heat for 3-4 minutes per side.
The Bottom Line
Baking salmon fillets with a creamy mayonnaise topping is an easy way to add flavor and moisture to fish. The mayo bastes the salmon as it cooks, resulting in tender, flaky texture. Topping the fish with parmesan, lemon, and herbs adds even more flavor.
What To Serve It With
This recipe is great because it can be made quickly. To go with it, I like to boil some potatoes and steam some fresh green vegetables like broccoli or asparagus.
Try basmati rice with steamed green beans. Drizzle them with a tablespoon of olive oil or avocado oil.
A little salt and cracked black pepper over the veggies will do nicely.
When we have lunch guests over, I love putting this on a platter in the middle of the table.
Instead, I put a lot of vegetables in a baking pan and toss them with salt and oil. I bake them right next to the salmon. To get the fish off the pan when it’s done, you’ll just need a baking sheet without a lip. The vegetables will take longer. ).
The result is crunchy vegetables to balance the creamy salmon.
You could also serve my Easy Couscous Salad with Lemon Dressing with it. It looks great and tastes great too.
What Is the Best Temperature To Bake Salmon At?
Bake salmon at 425ºF to take advantage of the quick-cooking nature of fish.
For more even cooking and less shrinking, cook salmon at a lower temperature. But I love a hot oven sear on a good salmon filet, and it makes dinner in no time.