Satisfy seafood lovers and picky eaters alike with this easy recipe that brings mild, herbaceous flavors to the table in less than an hour!
Salmon is a home cook’s best friend. This nutrient-dense fish takes culinary versatility to new heights. You can cook it numerous ways—grilling, baking, broiling, poaching, searing, roasting—or even enjoy it raw in sushi or poke bowls. Plus, its flavor profile is rich yet delicate, with far less “fishy” notes than stronger options like mackerel or bluefish. That mildness makes salmon appealing to many kids, as well as adults who really don’t like other seafood.
This baked salmon with mayo recipe is a great way to introduce this fish to your family—or to expand your repertoire of salmon-based meals. I love the simplicity of this recipe. Just a few ingredients I normally keep on hand create an herbaceous and light topping that perfectly complements the fish’s mild flavors. Plus, the hands-off nature of baking means I don’t have to babysit the grill or stovetop.
And this dish is plate-ready in less than an hour, making it an excellent weeknight dinner option. On really busy days, I’ll pair it with nothing more than a simple salad. But it’s also fancy enough to star in a dinner party spread alongside appetizers, complex sides, and upscale cocktails!
Tips for choosing and cooking salmon
When shopping for fresh salmon fillets, look for vibrant, even color—no brown spots, dried edges, or gray patches. The flesh should be moist and slightly glossy, never dry, dull, or mushy. A gentle press with your finger should feel firm, and the flesh should spring back rather than leaving an indentation. Fresh salmon should smell clean, like the ocean or a salty breeze. Avoid fish with a strong “fishy” odor, sour notes, or anything that smells off.
Before you cook, bring your fish to room temperature. Letting the salmon sit at room temp for 10–15 minutes before baking helps it cook evenly and prevents albumin (white protein) from leaking out excessively. Pat your fillets dry before adding the herbed mayonnaise to help the seasoning stick and aid browning.
Finally, don’t overbake, and don’t skip the resting time! Bake until the fish just barely flakes with a fork and reaches an internal temperature of 145°F. A rest time of only a few minutes makes every slice juicier.
How do I store leftovers?
Let your baked salmon cool for 30 minutes or so before storing—but never leave seafood at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months by wrapping it tightly in plastic wrap or foil, then placing it in a freezer-safe container or resealable bag. Thaw overnight in the fridge. Reheat gently in a 300°F oven, covered with foil to prevent drying, for about 10–15 minutes until just warmed through. Or microwave portions at 50% power in short bursts, covered, to avoid overcooking. Let stand a minute before serving.
Serving suggestions
Serve baked salmon with mayo alongside veggie-rich dishes that complement its fresh, mild flavors. Keep it light with Easy Bruschetta Pasta or a Microwave Sweet Potato. Make it cozy and kid-friendly with Loaded Mashed Potatoes. Or create a gorgeous date-night feast by pairing this salmon with Twice-Baked Potatoes (With Horseradish And Chive), a Roasted Beet Salad With Walnut And Blue Cheese, and a round of Rosemary Greyhounds.
Baked Salmon With Mayo
Ingredients
- 1 cup mayonnaise
- 1 cup fresh parsley chopped, plus more for optional garnish
- 1 tablespoon lemon juice
- 2 teaspoons seasoning salt
- 1 pound salmon fillet
- Lemon wedges optional, for garnish
Instructions
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper for easier cleanup.
- In a small mixing bowl, combine the mayonnaise, chopped parsley, lemon juice, and seasoning salt. Whisk until smooth and well blended.
- Place the salmon fillet on the prepared pan, skin side down if applicable. Using a spatula or the back of a spoon, spread the mayo mixture evenly over the top and sides of the fish.
- Bake on the center rack for 20 to 25 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove from the oven and let rest for 3-5 minutes to allow the juices to settle.
- Slice and serve warm, garnished with extra parsley or lemon wedges if desired.
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