Name: Baked Salmon With Mayonnaise recipe
Ingredients: Salmon Fillets: 1.5 – 2 pounds (approximately 700g – 900g) of salmon fillets, skin on or skin off, depending on your preference. The quality of your salmon is paramount here. Opt for fresh, wild-caught salmon if possible, such as Sockeye, Coho, or King salmon. Farmed salmon is also perfectly acceptable and often more budget-friendly. Look for fillets that are vibrant in color, firm to the touch, and have a fresh, clean smell. If using frozen salmon, ensure it is fully thawed before cooking. Fillets should be roughly the same thickness for even cooking.; Mayonnaise: ½ cup (approximately 120ml) of good quality mayonnaise. The type of mayonnaise you use will significantly impact the flavor of your dish. Full-fat mayonnaise provides the richest flavor and best browning. However, light mayonnaise can also be used for a slightly lighter option; just be aware it may not brown quite as deeply. Avoid using “salad dressing” or “miracle whip” as these have a different flavor profile and higher sugar content that isn’t ideal for this recipe. Classic mayonnaise or even an aioli style mayonnaise can work wonderfully.; Dijon Mustard: 1 tablespoon of Dijon mustard. Dijon mustard adds a subtle tang and depth of flavor that perfectly complements the richness of the mayonnaise and salmon. It’s not overpowering but provides a crucial savory note. If you don’t have Dijon, you could substitute with a grainy mustard for a slightly different texture and flavor, or even a small amount of yellow mustard in a pinch, though Dijon is truly recommended for the best taste.; Lemon Juice: 1 tablespoon of fresh lemon juice. Fresh lemon juice brightens the flavors and adds a touch of acidity that cuts through the richness of the mayonnaise and salmon. It also helps to tenderize the fish. Freshly squeezed lemon juice is always preferred for its brighter, cleaner taste. Bottled lemon juice can be used in a pinch, but fresh is significantly better.; Garlic Powder: 1 teaspoon of garlic powder. Garlic powder provides a subtle, savory garlic flavor that enhances the overall taste of the dish. Garlic powder is preferred over fresh garlic in this recipe as it distributes more evenly throughout the mayonnaise mixture and doesn’t burn during baking. If you must substitute, you could use a very small amount of finely minced fresh garlic, but be mindful that it can burn.; Dried Dill: 1 teaspoon of dried dill. Dried dill adds a delicate, herbaceous flavor that pairs beautifully with salmon and lemon. It provides a lovely aromatic element to the dish. Fresh dill can also be used; if using fresh, use about 1 tablespoon of finely chopped fresh dill. Other herbs like dried parsley or chives could also be used as alternatives, but dill is a classic pairing with salmon.; Salt and Black Pepper: To taste. Seasoning is crucial for bringing out the flavors of all the ingredients. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is also recommended for its superior aroma and taste compared to pre-ground pepper. Be generous with your seasoning, especially on the salmon itself before adding the mayonnaise mixture.; Hot Sauce: A few dashes of your favorite hot sauce, like Tabasco or Sriracha, can add a touch of heat to the mayonnaise mixture for those who like a little spice.; Paprika: A ½ teaspoon of paprika, smoked or sweet, can add a subtle smoky flavor and enhance the color of the mayonnaise topping.; Parmesan Cheese: 1-2 tablespoons of grated Parmesan cheese can be mixed into the mayonnaise mixture for a cheesy, savory crust.; Fresh Herbs (for Garnish): Fresh dill sprigs, lemon slices, or chopped parsley can be used for garnish to add visual appeal and a fresh aroma.

Ingredients

Salmon Fillets: 1.5 – 2 pounds (approximately 700g – 900g) of salmon fillets, skin on or skin off, depending on your preference. The quality of your salmon is paramount here. Opt for fresh, wild-caught salmon if possible, such as Sockeye, Coho, or King salmon. Farmed salmon is also perfectly acceptable and often more budget-friendly. Look for fillets that are vibrant in color, firm to the touch, and have a fresh, clean smell. If using frozen salmon, ensure it is fully thawed before cooking. Fillets should be roughly the same thickness for even cooking.

Mayonnaise: ½ cup (approximately 120ml) of good quality mayonnaise. The type of mayonnaise you use will significantly impact the flavor of your dish. Full-fat mayonnaise provides the richest flavor and best browning. However, light mayonnaise can also be used for a slightly lighter option; just be aware it may not brown quite as deeply. Avoid using “salad dressing” or “miracle whip” as these have a different flavor profile and higher sugar content that isn’t ideal for this recipe. Classic mayonnaise or even an aioli style mayonnaise can work wonderfully.

Dijon Mustard: 1 tablespoon of Dijon mustard. Dijon mustard adds a subtle tang and depth of flavor that perfectly complements the richness of the mayonnaise and salmon. It’s not overpowering but provides a crucial savory note. If you don’t have Dijon, you could substitute with a grainy mustard for a slightly different texture and flavor, or even a small amount of yellow mustard in a pinch, though Dijon is truly recommended for the best taste.

Lemon Juice: 1 tablespoon of fresh lemon juice. Fresh lemon juice brightens the flavors and adds a touch of acidity that cuts through the richness of the mayonnaise and salmon. It also helps to tenderize the fish. Freshly squeezed lemon juice is always preferred for its brighter, cleaner taste. Bottled lemon juice can be used in a pinch, but fresh is significantly better.

Garlic Powder: 1 teaspoon of garlic powder. Garlic powder provides a subtle, savory garlic flavor that enhances the overall taste of the dish. Garlic powder is preferred over fresh garlic in this recipe as it distributes more evenly throughout the mayonnaise mixture and doesn’t burn during baking. If you must substitute, you could use a very small amount of finely minced fresh garlic, but be mindful that it can burn.

Dried Dill: 1 teaspoon of dried dill. Dried dill adds a delicate, herbaceous flavor that pairs beautifully with salmon and lemon. It provides a lovely aromatic element to the dish. Fresh dill can also be used; if using fresh, use about 1 tablespoon of finely chopped fresh dill. Other herbs like dried parsley or chives could also be used as alternatives, but dill is a classic pairing with salmon.

Salt and Black Pepper: To taste. Seasoning is crucial for bringing out the flavors of all the ingredients. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is also recommended for its superior aroma and taste compared to pre-ground pepper. Be generous with your seasoning, especially on the salmon itself before adding the mayonnaise mixture.

Optional Ingredients for Variations:

Hot Sauce: A few dashes of your favorite hot sauce, like Tabasco or Sriracha, can add a touch of heat to the mayonnaise mixture for those who like a little spice.

Paprika: A ½ teaspoon of paprika, smoked or sweet, can add a subtle smoky flavor and enhance the color of the mayonnaise topping.

Parmesan Cheese: 1-2 tablespoons of grated Parmesan cheese can be mixed into the mayonnaise mixture for a cheesy, savory crust.

Fresh Herbs (for Garnish): Fresh dill sprigs, lemon slices, or chopped parsley can be used for garnish to add visual appeal and a fresh aroma.

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Instructions

Step 1: Prepare the Salmon

Preheat Oven: Preheat your oven to 400°F (200°C). This temperature is ideal for baking salmon, ensuring it cooks through without drying out and the mayonnaise topping browns nicely.

Prepare Baking Dish: Lightly grease a baking dish or baking sheet with parchment paper or cooking spray. This prevents the salmon from sticking and makes for easier cleanup. Choose a dish that is just large enough to hold the salmon fillets in a single layer without overcrowding.

Pat Salmon Dry: Pat the salmon fillets dry with paper towels. This is an important step as it helps the mayonnaise mixture adhere better to the salmon and ensures a better browning. Excess moisture can prevent browning and result in a less crispy topping.

Season Salmon: Place the salmon fillets in the prepared baking dish. Season both sides of the salmon generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s crucial for flavorful salmon.

Step 2: Make the Mayonnaise Mixture

Combine Ingredients: In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, and dried dill. Stir well to ensure all ingredients are thoroughly mixed and the mixture is smooth and homogenous. If using any optional ingredients like hot sauce or paprika, add them at this stage and stir to combine.

Taste and Adjust Seasoning: Taste the mayonnaise mixture and adjust seasoning as needed. You might want to add a pinch more salt, pepper, or a squeeze more lemon juice to achieve your desired flavor profile.

Step 3: Top the Salmon with Mayonnaise Mixture

Spread Mayonnaise Evenly: Spoon the mayonnaise mixture evenly over the top of each salmon fillet, spreading it to cover the entire surface. Use the back of a spoon or a spatula to gently spread the mixture in an even layer. Don’t worry about getting it perfectly smooth; a slightly textured surface can enhance browning. Ensure the mayonnaise layer is not too thick, as a very thick layer might not brown properly and could make the dish overly rich.

Step 4: Bake the Salmon

Bake in Preheat Oven: Place the baking dish with the salmon in the preheated oven.

Bake Time: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact baking time will depend on the thickness of your salmon fillets and your oven. Start checking for doneness around 12 minutes. The mayonnaise topping should be golden brown and slightly bubbly, and the salmon should be opaque and easily flakeable.

Check for Doneness: To check if the salmon is done, gently flake it with a fork in the thickest part. If it flakes easily and is no longer translucent, it’s cooked through. Be careful not to overbake the salmon, as overcooked salmon can be dry and tough. It’s better to slightly undercook it, as it will continue to cook slightly as it rests.

Step 5: Serve and Garnish

Rest Briefly (Optional): Let the salmon rest for a minute or two after removing it from the oven. This allows the juices to redistribute, resulting in even more moist and flavorful salmon.

Garnish (Optional): Garnish with fresh dill sprigs, lemon slices, or chopped parsley, if desired. A squeeze of fresh lemon juice over the baked salmon just before serving can also enhance the flavors.

Serve Immediately: Serve the baked salmon with mayonnaise immediately while it’s hot and moist. It pairs well with a variety of side dishes (see “How to Serve” section below).

Nutrition

Serving Size: one normal portion
Calories: 350-450
Fat: 20-30 grams
Protein: 30-40 grams