Coating salmon fillets in mayonnaise before cooking keeps the fish juicy and succulent, according to a cooking tip from former chef Karen, who runs the recipe blog Family Style Food. The mayonnaise helps seasonings absorb into the fish and prevents moisture loss during cooking.
Why mayonnaise works
Mayonnaise is made up of oils, eggs and a little acid, which act as a protective coating around the fish to keep the skin moist. It turns golden brown at low heat without drying out the salmon. The coating puts the brakes on moisture loss, keeping the salmon wonderfully juicy as it cooks, and results in a flavourful meal that takes little effort.
Although butter can be used to coat salmon, the chef noted that mayonnaise works better at keeping moisture locked into the fish during cooking. Once the fish is cooked, the flavour of the mayonnaise disappears, leaving a creamy texture.
How to make the salmon
The ingredients for two servings are: 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.
Mix the mayonnaise, garlic and fresh lemon juice in a small bowl. This can be mixed ahead, covered and refrigerated for up to one day. Spread it over the salmon just before cooking. Blend the spices by combining smoked paprika, sea salt and black pepper in a small bowl. Drizzle olive oil onto the salmon, sprinkle the spice blend over it, and rub it into the flesh with fingers or the back of a spoon. Drop spoonfuls of the lemon mayo over the top of the fish and spread it out in one even layer.
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. When done, the flesh should look opaque and feel firm to the touch when pressed at the thickest part.
