It makes tender, flavorful salmon every time.
Simply Recipes / Mihaela Kozaric Sebreak
I used to be a snob about store-bought mayo.
I thought it was the reason most potato salads and macaroni salads were boring, repetitive, and blah.
Simply Recipes / Mihaela Kozaric Sebreak
It was a lazy way to dress your food, far surpassed bysomething homemade.
So many people I meet are intimidated by cooking fish.
A coating of tangy mayonnaise keeps your salmon from drying out with no need for any other sauce.
Simply Recipes / Mihaela Kozaric Sebreak
Mayo is thick, so it sticks to the fish easily.
Choosing the Right Salmon
To save money, I buy frozen, pre-cut salmon portions.
I buy wild-caughtits important to adjust cooking methods when using wild versus farmed salmon.
Simply Recipes / Mihaela Kozaric Sebreak
Wild caught is leaner and cooks quickly, while fattier farmed salmon can take 5 minutes longer to bake.
To bake salmon, the thickness of the fillet is your guide.
Thinner fillets, like the ones I use, are cooked through in 12 to 15 minutes.
If you have a 1-inch-thick fillet, bake it for 15 to 20 minutes.
For a little oomph, I suggest adding dried herbs.
Dill, tarragon, basil, oregano, or your favorite seasoning blend add great flavor with little effort.
Finely shredded lemon zest or a crushed garlic clove are also great.
you’re free to even stir in chili crisp or sriracha for a little heat.
Oil a small sheet pan or line with parchment.
Unwrap your salmon fillets and pat dry.
Remove the skin, if desired.
Place a tablespoon of the mayo mixture on each fillet and spread over the top.
If you removed the skin, you could coat both sides.
Bake until the internal temperature reaches 145F, 12 to 15 minutes.
