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Mayo Salmon

Salmon fillets baked with a mayo, garlic, wasabi, lemon, and seaweed topping.

From the Recipes Wiki (Fandom) · 7 ingredients
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The recipe

Oven350°F
Time20–30 minutes

Ingredients

Contains: egg, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: mayonnaise

Directions

Prepare

  1. Preheat oven to 350°F.

  2. Rinse the salmon fillets and coat them with lemon juice.

  3. Combine mayonnaise, garlic, and wasabi (to taste) and mix in a bowl. Set the mayonnaise mixture aside.

  4. Lightly coat a baking pan with olive oil.

  5. Place the lemon-soaked salmon fillets on the pan.

Top and bake

  1. Generously smother the salmon with the mayonnaise mixture.

  2. Sprinkle a hearty amount of furukake on the mayonnaise mixture.

  3. Bake for approximately 20–30 minutes.

  4. Use a fork to check if the salmon is done.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Salmon fillets
Forms the main protein that cooks through under the topping.
Mayonnaise (in the method)
Adds fat and moisture, keeping the salmon tender and helping the topping brown.
Lemon juice
Adds acidity that brightens the flavour of the rich fish and mayonnaise.
Garlic
Contributes pungent aroma and savoury flavour to the mayonnaise topping.
Wasabi
Adds sharp heat and aroma that cuts through the richness of the mayonnaise.
Furukake
Adds a savoury, seaweed-flavoured crust on top of the mayonnaise.

The step that matters

Checking doneness with a fork. Salmon becomes dry and tough once overcooked, so it should be checked early in the 20–30 minute window. A fork should flake the thickest part easily and the flesh should look opaque when it is done.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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