Salmon often emerges from the oven dried out and burnt, but a simple ingredient can transform it into a succulent, flavourful dish. The secret? Mayonnaise.
Why Mayonnaise Works
Salmon is a lean fish with little fat to protect its skin during cooking. As a result, the fat renders quickly and proteins expel moisture, leaving the fish dry. Mayonnaise, made from oils, eggs, and a touch of acid, creates a protective layer that locks in moisture. This coating prevents the fillet from drying out and ensures a rich, buttery texture without any mayonnaise taste after cooking.
How to Prepare Salmon with Mayonnaise
For one serving, you will need:
- 1 salmon fillet
- 2 teaspoons mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon Dijon mustard
- ½ teaspoon honey
- Optional: drizzle of olive oil
- Salt and pepper to taste
Method
- Preheat the oven to 180°C and line a tray with baking paper.
- Mix mayonnaise and lemon juice in a small bowl until smooth.
- Place the salmon skin-side down on the tray. Add a drizzle of olive oil if using a larger fillet (though mayonnaise usually suffices).
- In another bowl, combine smoked paprika, Dijon mustard, and honey. Coat the salmon thoroughly with this mixture.
- Spoon the lemon-mayonnaise mixture onto the salmon and spread evenly in a thin layer.
- Bake for about 20 minutes, checking after 15 minutes to avoid overcooking.
The result is a beautifully golden-brown salmon with a crispy skin and a wonderfully moist, tender interior. Each bite melts on the tongue, offering a rich, buttery flavour without any hint of mayonnaise. This method is quick, easy, and guarantees perfect salmon every time.
