Baked Salmon with Herbed Mayo - Salu Salo Recipes (2024)

FAQs

Why put mayo on salmon? ›

Humble mayonnaise, at its essence, is “just protein and fat,” says associate food editor Kendra Vaculin. “It promotes quick browning, works like a nonstick coating to help release fish from the sheet pan, and helps seasonings penetrate better.”

Salmon is a fantastic fish that pairs really well with so many herbs. The best herbs to use on salmon are parsley, dill, basil, tarragon, sage, rosemary, bay leaves, thyme, cilantro and fennel.

Pan-frying or pan-searing is one of the best ways to cook salmon fillets. It's quick, easy, and gives the fish that perfect crispy, crunchy skin. A simple pan-fried salmon is the secret to a flavorful and healthy weeknight dinner in 30 minutes or less. Season the salmon fillets with salt and pepper.

I'm talking about brining! Soaking salmon in a simple, quick brine for as little as 10 minutes (up to overnight, if you like planning ahead) is all it takes. To make it happen you need two very basic ingredients: water and salt. Combine 1 tablespoon of salt for every cup of water.

Seasoning salmon with salt and pepper for baking is exactly like seasoning it for any other cooking process: Pat it dry, sprinkle all sides with salt and pepper (including skin if your fish has it) and use a lighter touch if you're adding salty or peppery ingredients later.

Rub your salmon filets with olive oil before seasoning them. This will prevent the fish from sticking to the grill and give the fish a crispy finish.

Pair salmon with one of these delicious veggie side dishes. Vegetables that go with salmon, like zucchini, broccoli, cucumber and spinach, are perfect sides especially for summer.

What is the secret to the best salmon? ›

Starting your salmon skin-side down, and cooking it until it is well rendered, lightly browned, and crisp, and then turning the salmon to finish the cooking, will make for a terrific dining experience.

A seared fish necessity. Butter + Oil. Butter makes everything better, and the oil is key for helping create the crispy exterior. Make sure to use an oil with a high smoke point like canola, grapeseed, or avocado oil to avoid burning it.

Cooking salmon in foil just makes things easier. It creates a buttery, fresh, evenly cooked fish without having to be as precise. Moisture is preserved while flavor is exploded! Your fish won't have any char marks either!

Mayonnaise, with its rich and creamy texture, acts as a barrier that locks in moisture during the grilling process. The emulsified mixture of eggs, oil, and vinegar in mayonnaise creates a protective layer around the fish, ensuring that it stays tender and juicy.

For starters, mayonnaise — a seasoned emulsion of oil in water — is mostly fat, making it a great delivery mechanism for the fat-soluble flavor compounds found in many aromatics, while leaving behind no distinct flavor of its own. (This means that mayo-marinated meats don't taste like mayo once they are cooked.)