Coating salmon in mayonnaise before cooking keeps it juicier and tastier, according to a tip from former chef Karen of the recipe blog Family Style Food. Angela Patrone, Senior Lifestyle Reporter for What's On, tested the method in an air fryer and found the fish came out wonderfully rich, creamy, and perfectly moist.
Why mayonnaise works on salmon
Mayonnaise is made of oils, eggs, and a touch of acid, which forms a protective layer around the fish to preserve the skin's moisture. It develops a golden-brown colour at gentle heat without drying out the salmon. The chef noted that while butter can be used, mayonnaise is far more effective at sealing in moisture during cooking.
Patrone admitted she was doubtful the first time she tried it, worried the fish would taste of mayonnaise. However, once cooked, the mayonnaise flavour completely disappears, leaving a smooth, creamy texture. She also found that the coating helps seasonings penetrate the fish more effectively.
How to make salmon juicier and tastier
For two servings, the recipe uses 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.
First, combine the mayonnaise, garlic, and lemon juice in a small bowl. This mixture can be prepared in advance, covered, and kept in the fridge for up to one day, then spread over the salmon just before cooking. Next, blend the smoked paprika, sea salt, and black pepper in a small bowl.
Drizzle a little olive oil over the salmon, then scatter the spice blend on top and work it into the flesh with your fingers or the back of a spoon. Dollop spoonfuls of the lemon mayo over the fish and spread it into one smooth, even layer.
Cooking times and results
Patrone prefers to cook the salmon in the air fryer for 10 minutes at 150C, though it can equally be baked in a preheated oven at 160C for 17 to 20 minutes. Once cooked, the flesh should appear opaque and feel firm when pressed at its thickest point.
The result, she says, is salmon that is gloriously rich, creamy, and perfectly moist, with every mouthful practically melting on the tongue.
