Baked Salmon with Mayo — My Foolproof Lemon Herb Method

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This is hands-down my favorite baked salmon recipe, and it turns out like something you’d pay $40 for at a restaurant. Season a large salmon fillet with a pantry spice blend, spread on a creamy lemon mayonnaise sauce — yes, mayonnaise! — and bake it in the oven for about 20 minutes. I make it on busy weeknights and when friends come over — five minutes of prep and you get tender, flaky salmon every single time.

Why this recipe works

• Temperature is the secret. Baking at 325°F keeps the fat inside the fish, so you get salmon with big, juicy flakes all the way through.
• Mayo does something butter can’t. A coating of mayonnaise acts as a moisture barrier on the surface of the fish. It turns golden brown at low heat without drying out the salmon.
• Five minutes of prep, one pan. No marinade, no sauce to reduce — this is the salmon I reach for on a weeknight, or when I want something that looks impressive without the effort.

What you need to make it

• Salmon: Shop for plump, skin-on salmon fillets that appear glistening with moisture and don’t smell “fishy”. Pro tip: Whole, center-cut pieces of salmon are the best option (not pre-cut into portions, which, btw, are great for this maple-glazed salmon recipe) I tried baking tail-end cuts too, and the difference was noticeable — by the time the thinner tapered section was perfectly cooked, the thicker part was still underdone. A center-cut fillet gives you consistent thickness all the way across, which is what makes the 20-minute timing reliable. Keeping the skin on matters, too. It’s a natural buffer between the hot pan and the flesh, slowing the heat from the bottom while the mayo coating protects the top — the fillet essentially steams from both sides instead of drying out from either one.
• Mayonnaise: The fat and emulsified egg in mayonnaise form a protective layer that bakes gently at 325°F — it keeps the moisture inside the fish far better than a butter baste would at this temperature. My tip: Avoid sweetened mayonnaise — some brands add more sugar than you’d expect, which tastes cloying with the savory spices. A neutral, tangy mayo is what you want. Or make a batch of lemon mayo in the blender — it takes about two minutes and is exceptional.
• Spices: I mixed a few different blends before landing on the final combination. Cumin was too earthy, and sweet paprika had a pretty color, but no depth. Smoked paprika was the best of both. It’s deeply colored and it plays beautifully with lemon. Crushed red pepper is what I never leave out: It cuts through the richness of the mayo, just enough to keep each bite interesting. Start with ¼ teaspoon if you’re cautious, ½ teaspoon if you want it to feel the heat.

How to bake salmon with mayo, step by step

• How do you know when baked salmon is done? The flesh should shift from translucent to opaque and flake easily when you press the thickest part with your finger. If you have an instant-read thermometer, 120°F (50°C) gives you medium-rare in the center, while 140–145°F (62°C) is fully cooked through. I usually pull mine right around 120°F and let it rest for a minute or two. It carries over perfectly.

Types of salmon

• King: Also called “chinook”, this is the largest and fattiest type of salmon (it’s my first pick for baking or roasting). Wild king salmon is pricey, but this variety is also used for producing most farmed salmon, which is readily available. I highly recommend seeking out Ora King or Patagonian salmon, which are the best-quality, sustainably farmed salmon I’ve tasted so far.
• Coho: Smaller in size than king salmon, coho is a medium-fatty type of salmon with a striking red-colored flesh. It’s a good choice for baking and works well in this recipe.
• Sockeye: Compared to king salmon and coho, sockeye salmon has significantly less fatty oils. It’s best cooked using quick, high-heat methods such as grilling or pan-frying. If you use it, see the timing note in my notes below.

What to serve with baked salmon

My weeknight sides include this garlicky sauteed broccoli or roasted green beans. For something more substantial, add these garlic-roasted potatoes.

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Foolproof Baked Salmon with Lemon Mayonnaise

Karen Tedesco

Tender, flaky salmon baked with a lemony mayonnaise crust with smoky spices — flaky and juicy every time, with almost nothing to clean up afterward.

Print SaveSaved

5 from 9 ratings

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Seafood

Servings 4 servings

Cook ModePrevent your screen from going dark

Equipment

Rimmed Baking Sheet

Recipe Video

Ingredients

Lemon Mayo

• ▢ 2 tablespoons (30 g) mayonnaise, or lemon aioli
• ▢ ½-1 teaspoon finely chopped or grated garlic
• ▢ 1 teaspoon fresh lemon juice

Spice blend

• ▢ ¼ teaspoon smoked paprika
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ¼-½ teaspoon crushed red pepper, to taste

Salmon

• ▢ Extra-virgin olive oil
• ▢ 1 1½-2-pound (680-900 g) salmon fillet, skin on, preferably 1½-2-inch thick, center-cut
• ▢ 1 or 2 fresh lemon wedges, for serving

US Customary – Metric

Instructions 

• Preheat the oven to 325 (160C) degrees.
• Mix the lemon mayo: Blend 2 tablespoons mayonnaise, ½-1 teaspoon finely chopped or grated garlic, and 1 teaspoon fresh lemon juice in a small bowl. This can be mixed ahead — cover and refrigerate it for up to one day. Spread it over the salmon just before baking.
• Blend the spices: Combine ¼ teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ¼-½ teaspoon crushed red pepper in a small bowl.
• Drizzle some olive oil on a rimmed baking sheet. Put a 1 1½-2-pound salmon fillet skin-side down on the baking sheet lined with a sheet of parchment paper. Sprinkle the spice blend over the salmon, the rub it into the flesh with your fingers or the back of a spoon.
• Drop spoonfuls of the lemon mayo over the top of the fish. Use a spoon or spatula to spread it out in one even layer.
• Bake the salmon 17-20 minutes. The flesh should look opaque and feel firm to the touch when pressed at the thickest part of the fish, measuring 120F (50C) for medium-rare or 140-150F (62C) for well done on an instant-read thermometer.
• Squeeze some lemon over the salmon. To serve, use a spatula to separate the skin from the cooked salmon fillets — it should come off easily. Enjoy!

Karen’s Notes and Tips

• Season the salmon with the spice blend up to 24 hours before baking. Cover it with plastic wrap and refrigerate.
• Baking one large piece of salmon (rather than individual portions) will give you the best results. However, you can use four 6-ounce pieces of salmon. Check them for doneness slightly sooner, 12-15 minutes after putting them in the oven.
• For serving a larger gathering, you can use a whole side of salmon (which usually weighs 3-4 pounds). Double the spice and lemon mayo and bake slightly longer, 20-25 minutes.
• If you’re baking a less fatty type of salmon such as Sockeye, reduce the baking time to 10-12 minutes.

Nutrition per serving

Calories: 317kcal Carbohydrates: 9g Protein: 35g Fat: 16g Sodium: 414mg Fiber: 3g Sugar: 2g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.