Baked Salmon with Mayonnaise Crust Recipe

Few dishes surprise me like this one does. The creamy mayonnaise topping transforms humble baked salmon into something rich and indulgent, almost decadent on a weeknight.

The smell of roasted fish mingles with the subtle tang of mayonnaise, filling the kitchen with comfort and nostalgia.

It carries the same refreshing contrast I love in a Spring Radish and Cucumber Salad, where crisp, bright flavors lift a dish without overpowering it.

And there’s a touch of that bold, comforting satisfaction I feel when making Lomo Saltado, a reminder that simple techniques can still create unexpectedly memorable flavors.

What makes this recipe truly special is how effortlessly it combines simplicity with luxury.

The mayo crisps up slightly at the edges, providing a satisfying texture, while the tender fish underneath remains flaky and moist. It’s a reminder that sometimes, unexpected pairings create the tastiest results.

Why I Started Making This Version

I first tried this method on a busy weeknight when I needed something that didn’t require babysitting. The mayo acts as both a moisture barrier and a flavorful topping, so the salmon stays soft and flaky while the crust adds a satisfying richness on top.

A Bit of Background on Mayo-Baked Fish

Baking seafood with mayonnaise has been a long-standing home-cook trick because the emulsified fats lock in moisture.

The Dijon and lemon help cut the richness, giving the dish a balanced, bright finish without overpowering the fish.

What Makes This Recipe Stand Out

• Incredibly moist, tender salmon every time.
• Crisp, golden crust that forms naturally as it bakes.
• Requires almost no prep work.
• Short ingredient list with big flavor payoff.
• Great for weeknights or quick hosting.
• Works with any size salmon fillet.
• Pairs well with vegetables, rice, or pasta.
• Easy to customize with herbs or spices.

Before You Get Started

• Use full-fat mayo for the best crust.
• Pat salmon dry so the topping sticks well.
• Don’t overbake, salmon cooks quickly.
• Whisk topping until completely smooth.
• Bake on parchment for easy cleanup.

Ingredient Overview

1. 4 salmon fillets: Skin-on helps hold shape.
2. ½ cup mayonnaise: Rich base for the crust.
3. 1 tbsp lemon juice: Adds freshness.
4. 1 tsp Dijon mustard: Gives subtle tang.
5. ½ tsp salt: Seasoning for balance.
6. ¼ tsp black pepper: Gentle warmth.

Tools You Will Need

1. Baking sheet
2. Parchment paper
3. Mixing bowl
4. Whisk
5. Basting brush or spoon
6. Oven mitts

How to Make It

1. Preheat oven to 400°F (200°C) and line a baking sheet.
2. Place salmon skin-side down, spaced evenly.
3. Whisk mayo, lemon juice, Dijon, salt, and pepper until smooth.
4. Spread the mixture generously over each fillet.
5. Bake 15–20 minutes until cooked through and lightly golden.
6. Rest for 2 minutes, then serve with lemon.

Substitutions You Can Try

• Use garlic powder for extra flavor.
• Use lime juice instead of lemon.
• Replace Dijon with whole-grain mustard.
• Add paprika or chili flakes for spice.
• Swap mayo with Greek yogurt (texture will be softer).

This dish feels especially relevant now. It combines the ease of a weeknight dinner with a touch of luxe that makes everyday meals feel special.

Plus, it’s a reminder that sometimes, simple ingredients like mayonnaise can make all the difference.

As the season changes and we settle into cozy evenings, this baked salmon offers a comforting yet elegant option.

It’s humble enough for busy days but refined enough to serve guests without fuss. A true classic in the making.

Baked Salmon with Mayonnaise Crust

This dish features a tender baked salmon fillet topped with a creamy mayonnaise mixture that crisps slightly during baking. The mayonnaise forms a golden, slightly crunchy crust around the flaky, moist fish, creating a rich and satisfying final appearance. It combines simple ingredients with minimal prep for an elegant yet approachable meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: general

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 fillets salmon fillets preferably skin-on for easier serving
• 1/2 cup mayonnaise full-fat preferred
• 1 tablespoon lemon juice freshly squeezed
• 1 teaspoon Dijon mustard adds a subtle tang
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Equipment

• Baking sheet
• Parchment paper
• Basting brush
• Mixing Bowl
• Oven

Method

 

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the salmon fillets skin-side down on the prepared baking sheet, ensuring they are spaced evenly apart.
3. In a mixing bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.
4. Use a basting brush or spoon to generously spread the mayonnaise mixture over the top of each salmon fillet, covering the surface evenly.
5. Place the baking sheet in the preheated oven and bake for about 15-20 minutes, until the salmon is cooked through and the mayonnaise topping is golden and slightly crispy on the edges.
6. Remove from oven and let rest for a couple of minutes. Serve immediately, garnished with extra lemon if desired, and enjoy the tender, flaky salmon with its crispy mayonnaise crust.

Notes

For extra flavor, add herbs like dill or parsley to the mayonnaise mixture before spreading.

Spotlight Ingredient: Mayonnaise

Mayonnaise might seem simple, but it transforms when baked. It melts into a creamy blanket that protects the salmon from drying out while crisping slightly on the surface for a flavorful crust.

Texture & Flavor Notes

• Soft, flaky salmon inside.
• Creamy, tangy crust with golden edges.
• Mild richness balanced by lemon.
• Light Dijon flavor that complements without overpowering.

Common Mistakes to Avoid

• Don’t use reduced-fat mayo, it won’t crust well.
• Avoid overbaking, which makes salmon dry.
• Don’t skip drying the fillets first.
• Don’t spread topping too thin, it should fully cover the surface.

Nutrition Snapshot

• Calories: 320–380
• Protein: 26–30g
• Fat: 24–28g
• Carbs: 1–2g
  A satisfying and balanced protein-rich meal.

Storage & Reheating

• Store leftovers in the fridge for up to 2 days.
• Reheat gently at low heat (275°F) to avoid drying out.
• Mayo crust will soften but remain flavorful.
• Not recommended for freezing.

Serving Suggestions

• With roasted vegetables or steamed broccoli.
• Over rice or quinoa bowls.
• Alongside mashed potatoes or pasta.
• With a simple green salad for freshness.

Creative Uses for Leftovers

• Flake into a salmon salad with herbs.
• Add to wraps with crunchy veggies.
• Toss into pasta with lemon and olive oil.
• Make salmon sandwiches or sliders.

Variations to Try

• Garlic Mayo Salmon: Add minced garlic to the topping.
• Herb Crusted Version: Mix herbs like parsley or dill.
• Spicy Mayo Salmon: Add sriracha or chili flakes.
• Mustard-Forward Version: Increase Dijon for sharper flavor.
• Lemon Pepper Crust: Add lemon zest and pepper to the mix.

Frequently Asked Questions

1. Can I use frozen salmon?
   Yes, thaw fully and pat dry.
2. Will the mayo taste strong?
   No, it melts and turns mild.
3. Can I broil it at the end?
   Yes, for a crispier top.
4. What if I don’t have Dijon?
   Use any mild mustard.
5. How do I know it’s cooked?
   It flakes easily and is opaque in the center.
6. Can I use salmon without skin?
   Yes, but be gentle when transferring.
7. Can I make the topping ahead of time?
   Definitely, store in the fridge up to 24 hours.
8. Does this work with other fish?
   Yes, try cod or tilapia.
9. Can I reduce the mayo?
   Yes, but crust will be thinner.
10. Is this kid-friendly?
    Very, mild and creamy flavor.

In the end, this recipe proves that you can elevate everyday ingredients into something memorable. The combination of flaky salmon and crispy mayo topping is a surprisingly delicious way to enjoy seafood.

Whether you’re looking for a quick fix or a new way to enjoy familiar flavors, this baked salmon is worth having in your rotation.

It’s simple, satisfying, and just different enough to keep your dinner routine interesting.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.