Baked Salmon & Mayonnaise (7 Steps)

Baked salmon is a simple, easy to prepare dinner that can be served for casual family gatherings or larger, more decadent dinners, as the fish course. Using a slight variation on a typical Beurre blanc sauce, which is typically made with butter, cream, white wine and fresh dill, you can make a simple sauce using mayonnaise instead of butter. As an added benefit, the mayonnaise version will not congeal when served cold or at room temperature.

Things You'll Need

  • Food brush
  • Extra virgin olive oil, vegetable oil or melted unsalted butter
  • Baking dish
  • 1 lemon, thinly sliced
  • Salmon fillets or steaks
  • Sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1/8 cup mayonnaise
  • 1/8 cup heavy cream
  • Dry white wine, 1 tbsp.
  • 2 tbsp. freshly chopped dill
  • Small saucepan
  • Large serving platter or individual serving plates

Instructions

    • 1

      Preheat the oven to 450 degrees Fahrenheit.

    • 2

      Brush a light layer of extra virgin olive oil, vegetable oil or melted unsalted butter on the bottom and sides of a baking dish large enough to hold the pieces of salmon without touching any of the pieces touching.

    • 3

      Place a layer of thinly sliced lemons on the bottom of the baking dish and lay the salmon on top of the lemon slices. Brush the top of the salmon with oil or butter and season with sea salt and freshly ground black pepper, to taste. Put another layer of thinly sliced fresh lemons on top of the salmon.

    • 4

      Bake the salmon in the oven for 15 to 18 minutes. For very well done salmon with a slightly crisp, browned top, allow 17 to 20 minutes.

    • 5

      Remove the salmon from the oven and allow it to cool for five to 10 minutes.

    • 6

      Combine 1/8 cup mayonnaise, 1/8 cup heavy cream, 1 tbsp. white wine and 2 tbsp. freshly chopped dill per piece of salmon to be served in a small saucepan. Heat the mixture over medium-low heat stirring constantly for about five minutes, never allowing it to boil. Season the sauce with sea salt and freshly ground pepper to taste.

    • 7

      Transfer the salmon to a large serving platter or individual serving plates. Top the salmon with the mayonnaise sauce and serve immediately, while hot.

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