Baked Salmon with Mayo

A close up of salmon with mayonnaise on a sheet of foil ready to be baked.

5 from 71 votes!

Get ready to tantalize your taste buds with this incredibly easy and scrumptious baked salmon with mayo recipe! A super easy low carb recipe that is ready in just 15 minutes.

Serve it with our Taboule Salad and Mexican Pickled Red Onions for a super-tasty dinner!

Prep Time5

Cook Time10

Total Time15

Course: Lunch and Dinner

Cuisine: Australian Keto

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: serves

Calories: 363kcal

Author: Megan Ellam

Ingredients

360 g salmon fillets 2 x 180g / 2 x 6oz fillets, skin off
3 broccolini florets
1/4 zucchini, sliced
salt and pepper
2 tablespoons mayonnaise or aioli
1 teaspoon garlic finely minced
4 slices lemon
2 tsp capers
1/2 green onion sliced thinly
6-8 thin chilli slices

Metric - US Customary

Instructions

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.

Notes

Salmon can be replaced with any firm white fish or chicken. Try cod, halibut, or snapper fillets.

Storing Baked Salmon

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.

Freezing Baked Salmon

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.

Serving Baked Salmon with Mayo:

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.

Remember, proper storage, handling, and serving techniques are essential for maintaining the quality and safety of the dish. Enjoy your baked salmon with mayo, and savor every delightful bite!

Find more salmon recipes to enjoy.

Nutrition