Salmon Baked in Foil with Mayonnaise
This oven baked salmon with mayo recipe is so easy and delicious. I love it as it is a quick and healthy dinner that also satisfies my low carb lifestyle.
How To Make It
- Preheat the oven to a toasty 400°F (200°C) while you prepare for culinary greatness. This can also be baked in an air fryer.
- Grab a baking sheet pan and line it with some trusty parchment paper. It’ll save you from the dishwashing blues later.
- Fold two large pieces (big enough to enclose the salmon fillets) of foil in half. Place broccolini and zucchini in centre of the foil and top with salmon. Season with salt and pepper.
- In a bowl, mix together a generous dollop of mayo (we’re talking creamy goodness here), a good squeeze of lemon juice (let that tangy goodness flow), those minced garlic cloves (garlic lovers unite!), and a sprinkle of salt and pepper (seasoning is everything, folks).
- Now comes the fun part! Slather that mayo mixture all over your salmon like it’s a spa treatment. Get it nice and coated. Don’t be shy!
- Pop that salmon dish into the preheated oven and let it work its magic for about 8-10 minutes. You’ll know it’s done when the fish turns opaque and flakes oh-so-tenderly with a fork.
- As tempting as it may be, let your baked salmon rest for a hot minute before you dive in. It needs a breather, just like you after a marathon.
- If you’re feeling fancy, garnish with some fresh dill because we eat with our eyes first, right?
- Serve up that golden, mayo-infused masterpiece with your favourite sidekicks—roasted veggies, crispy potatoes, or a refreshing salad. The choice is yours!
How long should I bake salmon in the oven?
The cooking time for oven-baked salmon can vary depending on the thickness of the fillets and the desired level of doneness. As a general guideline, a 1-inch thick salmon fillet typically takes about 8-10 minutes to bake at 400°F (200°C static). However, it’s essential to keep an eye on the salmon while it cooks and check for flakiness with a fork. Adjust the cooking time accordingly to avoid overcooking the fish.
Yes, you can use frozen salmon for oven baking. However, it’s best to thaw the salmon before cooking to ensure even cooking and better texture. To thaw frozen salmon, transfer it to the refrigerator and allow it to thaw overnight. If you’re in a hurry, you can also use the defrost setting on your microwave. Once the salmon is completely thawed, pat it dry with a paper towel before proceeding with the baking process.
Determining the doneness of baked salmon is crucial to achieve the perfect texture. To check if the salmon is cooked through, gently insert a fork or the tip of a knife into the thickest part of the fillet and twist it slightly. If the fish flakes easily and appears opaque, it is cooked. The internal temperature should reach 145°F (63°C) according to the USDA guidelines for safe consumption of seafood.
Baked Salmon with Mayo
- 360 g (12 oz) salmon fillets 2 x 180g / 2 x 6oz fillets, skin off
- 3 (3) broccolini florets
- 1/4 (1/4) zucchini, sliced
- salt and pepper
- 2 tablespoons (2 tablespoons) mayonnaise or aioli
- 1 teaspoon (1 teaspoon) garlic finely minced
- 4 slices (4 slices) lemon
- 2 tsp (2 tsp) capers
- 1/2 (1/2) green onion sliced thinly
- 6-8 (6-8) thin chilli slices
- Preheat oven to 180℃ fan/200°C static/400°F.
- Fold two large pieces (big enough to enclose the salmon fillets) of foil in half. Place broccolini and zucchini in centre of foil and top with salmon. Season with salt and pepper
- Combine the mayonnaise and garlic in a small bowl. Set aside
- Top salmon with lemon, capers, garlic mayonnaise, green onions, and chilli. Fold the foil to enclose the salmon.
- Bake for 8-10 minutes. Remove from the oven and check that it is cooked for your liking. Serve with a fresh salad and extra mayonnaise or aioli. Season with plenty of black pepper and salt flakes.
- If you have any leftovers of baked salmon with mayo, store them properly to maintain freshness and food safety.
- Allow the dish to cool completely before transferring it to an airtight container or wrapping it tightly with plastic wrap.
- Refrigerate the leftovers within two hours of cooking and consume them within 2-3 days.
- While it’s possible to freeze baked salmon with mayo, it’s important to note that mayonnaise can change in texture when frozen and thawed. The mayonnaise might separate, resulting in a less appealing consistency.
- If you plan to freeze the dish, it’s best to freeze it before baking. Prepare the salmon with mayo, but instead of baking, wrap it tightly in plastic wrap and then place it in a freezer-safe container or freezer bag.
- Baked salmon with mayo is best served fresh out of the oven for optimal taste and texture.
- Allow the baked salmon to rest for a few minutes after removing it from the oven. This allows the flavors to settle and the juices to redistribute, resulting in a more delicious eating experience.
- Garnish with fresh herbs, such as dill or parsley, to add a touch of freshness.
- Serve with your favourite side dishes like roasted vegetables, or a crisp salad like Easy Arabic Salad.
- Consider adding a squeeze of lemon juice or a drizzle of extra mayo on top of the salmon fillets before serving for an extra burst of flavor.
Your Own Notes
25 responses to “Baked Salmon with Mayo”
Love this baked salmon recipe. Until now, I’ve always done baked salmon fillets in foil with butter, honey and garlic but I think this way with mayo is better.
I’m always nervous about making baked salmon because I tend to overcook it, but with this recipe, it was perfect – so tender, juicy, and flavorful!
I made this with aioli instead of mayo, and extra broccolini and chili. Wonderful recipe that I will be certainly making again!