Foolproof Baked Salmon with Lemon Mayonnaise
Tender, flaky salmon baked with a lemony mayonnaise crust with smoky spices — flaky and juicy every time, with almost nothing to clean up afterward.
Equipment
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
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!
Video
Notes
- 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
Calories: 317kcalCarbohydrates: 9gProtein: 35gFat: 16gSodium: 414mgFiber: 3gSugar: 2g
