Salmon can be made tastier and kept from drying out by spreading a simple ingredient over it before putting it in the oven: mayonnaise. The everyday fridge staple adds flavour and helps keep the fish tender while it cooks.
Chef's simple method
Chef and cookbook author Robin Asbell shared the method with Simply Recipes, explaining that spreading mayonnaise over salmon before baking gives it a creamy, tangy coating. She said she previously was not much of a fan of shop-bought mayonnaise, but now uses it in marinades and coatings.
Rather than having to mix several ingredients together, the mayonnaise does much of the work itself. Asbell explained that mayonnaise is thick enough to stick easily to the fish and is already seasoned, so it can take the place of ingredients such as olive oil and lemon which might usually be used in a salmon marinade.
How to cook it
For four portions, the recipe uses four salmon fillets and around a quarter of a cup of mayonnaise, along with salt and freshly ground black pepper. The mayonnaise is mixed with the seasoning before around a tablespoon is spread over the top and sides of each piece of salmon.
The fish is then baked at 375F, which is around 190C, until cooked through. Thin salmon fillets can take around 12 to 15 minutes, while thicker pieces may need between 15 and 20 minutes.
Variations and extra flavour
The basic recipe can also be changed depending on what you already have in the cupboard. Asbell suggests adding dried herbs such as dill, tarragon or oregano for extra flavour. Lemon zest or crushed garlic can also be mixed in, while chilli crisp or Sriracha can be added for anyone who wants some heat.
It means a jar of mayonnaise sitting in the fridge could be an easy way to make a simple piece of salmon more flavourful without having to make a separate sauce or marinade.
