Coating salmon in mayonnaise before cooking in an air fryer keeps the fish juicier and tastier, according to a cooking hack shared by former chef Karen on her recipe blog Family Style Food. The ingredient creates a protective barrier that prevents moisture loss, while helping seasonings penetrate more effectively. Once cooked, the mayonnaise flavour disappears completely, leaving a smooth and creamy texture.
Why Mayonnaise Works on Salmon
Mayonnaise is made from oils, eggs and a touch of acid, which together form a barrier around the fish that preserves the skin's moisture. It also produces a golden-brown finish at lower temperatures without compromising the salmon's succulence. This prevents moisture from escaping, keeping the fish beautifully moist throughout cooking.
Although butter is a common choice for coating salmon, the chef highlighted that mayonnaise is far more effective at sealing in the fish's natural moisture during the cooking process. The result is a rich, creamy and perfectly moist fillet that practically melts on the tongue with each bite.
How to Make Juicier Salmon
To make the dish for two people, you will need two salmon fillets, two tablespoons of mayonnaise, one teaspoon of lemon juice, one teaspoon of garlic puree or chopped garlic, half a teaspoon of smoked paprika, a drizzle of olive oil (optional), and salt and pepper.
Begin by combining the mayonnaise, garlic and fresh lemon juice in a small bowl. This mixture can be prepared in advance and kept covered in the fridge for up to a day, spreading it over the salmon just before cooking. Next, mix the smoked paprika, sea salt and black pepper in a separate bowl. Drizzle olive oil over the salmon, scatter the spice mixture on top, and work it into the flesh using your fingers or the back of a spoon.
Dollop spoonfuls of the lemon mayo across the surface of the fish, then smooth it into an even layer with a spoon or spatula. Cook the salmon in an air fryer for 10 minutes at 150C, or bake it in a preheated oven at 160C for 17 to 20 minutes. Once ready, the flesh should appear opaque and feel firm when pressed at its thickest point.
