Quick Summary: Salmon roasted with a mayonnaise coating that turns golden and tangy under the broiler. Only 2 to 3 ingredients, ready in 15 minutes. Serve with salsa macha for heat and crunch. Slow carb compliant. Prep: 10 min | Cook: 15 min | Serves: 4
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This is the weeknight salmon I make when I have no energy for anything that takes much thought but still tastes great. You just spread mayonnaise on salmon, roast, broil until golden and serve with chili crisp or homemade salsa macha. That’s it.
The mayo does double duty: it keeps the fish moist during cooking and browns under the broiler to create a tangy, golden crust. It’s nearly impossible to overcook.
I serve mine with salsa macha for heat and crunch, but the salmon is good enough on its own that you could skip it entirely. This is a 15-minute dinner that looks and tastes like you put in real effort.
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What Is Mayonnaise-Baked Salmon?
Mayonnaise-baked salmon (also called mayo-roasted salmon) is a technique where a thin layer of mayonnaise is spread over salmon filets before roasting. The mayo serves two purposes: it keeps the fish moist during cooking, and it browns under the broiler to create a golden, slightly tangy crust.
This method became popular in home kitchens because it is almost foolproof. The fat in the mayonnaise bastes the salmon as it cooks, making it difficult to overcook. The result is tender, flaky fish with minimal effort.
The technique works with any unflavored full-fat mayonnaise. Avoid low-fat or flavored versions, which do not brown as well.
Why Add Salsa Macha?
Salsa macha is a Mexican oil-based chile sauce made with dried chiles, nuts or seeds, garlic, and oil. Unlike fresh salsas, it has a crunchy texture and a deep, toasty heat.
The richness of the mayonnaise coating pairs well with the crunch and spice of salsa macha. The combination gives you creamy, tangy, spicy, and crunchy in one bite.
If you don’t want to make your own salsa macha, chile crisp provides a similar effect with a slightly different flavor profile.
What Type of Salmon Works Best?
Any salmon works, but there are differences worth noting:
- Atlantic salmon: Farm-raised, milder flavor, higher fat content. Widely available and affordable.
- Wild-caught salmon (sockeye, coho, king): More pronounced flavor, leaner texture. Sockeye has a deeper color and firmer flesh.
- Skin-on vs. skinless: Skin-on filets hold together better during cooking. The skin can be eaten or left on the plate.
The key to even cooking is uniform thickness. Cut away the thin tail portions and save them for another use (salmon salad, fish tacos). This ensures all filets finish at the same time.
Ingredients
There are only 2 key ingredients to this recipe! You will need the salmon and the mayonnaise. The lemon slices are more for garnish and the DIY salsa macha is an addition for those who like spice.
How to Make Mayonnaise-Baked Salmon (Step by Step)
Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.
Tips for Perfect Mayonnaise-Baked Salmon
- Pat the salmon dry before adding the mayo. Surface moisture prevents browning.
- Use enough mayo. A thin, even layer across the top of each filet, about 2 tablespoons per filet. Don’t skip the broiler. The initial roasting cooks the salmon through; the broiler creates the golden crust.
- Watch carefully under the broiler. The mayo can go from golden to burnt quickly. Stay nearby during the final 5 minutes.
- Let it rest. Five minutes of resting allows the juices to redistribute.
FAQ
Yes. Salmon is an allowed protein, and full-fat mayonnaise contains negligible carbs. About 3g carbs per serving, mostly from the lemon.
Not strongly. The mayo mellows during cooking and becomes a tangy, browned crust rather than a distinct mayonnaise flavor.
Full-fat regular mayonnaise. Avoid flavored or low-fat versions, which do not brown as well.
Yes. Chile crisp, harissa, or even a squeeze of lemon work as alternatives. The salsa macha adds crunch and heat but is optional.
The salmon should flake easily with a fork. The internal temperature should reach 125 to 130°F for medium, or 145°F for well done.
You can prep the filets with mayo and refrigerate for up to 2 hours before cooking. Do not freeze with the mayo coating.
For 45+ more recipes focused on fish and seafood, check out my fish & seafood category.
Roasted Salmon Smothered in Mayonnaise
Equipment
- Spatula
- Parchment paper or aluminum foil
Ingredients
- 24-30 ounces salmon cut into 4 6-ounce filets
- salt and pepper to taste
- ½ cup mayonnaise
- 1 lemon sliced
- 3-4 teaspoons salsa macha optional
Instructions
- Preheat oven to 400 F.Trim the thin parts of the salmon and set aside for future use. You want the filets to be the same thickness so they roast to completion at the same time.Cut the salmon crosswise into 4 equal-thick filets. You don't need to cut all the way through the skin, as it is easier to move the filets to the baking sheet in one piece.24-30 ounces salmon
- Place the filets on a foil-lined baking sheet and spread the mayonnaise over the top of the salmon filets. Top with the lemon slices.Roast at 400 F for 10 minutes (if your salmon is thin, it will only take 5-7 minutes).1/2 cup mayonnaise, 1 lemon
- Turn the oven to broil and move the rack up, allowing about 6 inches between broiler and salmon. Broil for 5 minutes or until salmon flakes easily and the mayonnaise is golden.
- Let salmon rest for 5 minutes and serve with a side of spicy salsa macha3-4 teaspoons salsa macha, salt and pepper
So easy and delicious!
Trying to transition to a Mediterranean based diet.
Easy and delicious….can’t beat that for adjectives describing food right? I love the Mediterranean diet….it seems like there is a lot of choice in it. The main thing is to dial down sugar I’ve found.