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Baked Salmon with Herbed Mayo

Ye gods,  shooting a video for a recipe is pretty addictive! My brain is flooded with so much ideas on other things to share with you! This is my first video so I hope you enjoy it and I would love to hear what you think.

Now on to the recipe on hand. This dish was first introduced to me by my mom who got the recipe from her co-worker. The original recipe used dried onions and mayo.  I tweaked it a little bit by using fresh onions and added some herbs.  I typically use dill,  but the store I went to did not have any. What a nice discovery it was to substitute it with thyme –  specifically lemon thyme.  It makes sense! Salmon is awesome with lemon –  the acid from the lemon cuts through the fattiness of the salmon meat so it balances out the flavors. 

Salmon and mayo is a heavy combination to one’s taste. I like to use mayonnaise because it keeps the salmon moist –  more importantly,  browned mayonnaise is so yummy! The lemon thyme helps by adding a subtle citrus aroma to the mayo – making it lighter on the palate. Also, I like to add a little lemon zest when I have it on hand.
This is a dish I love to serve at parties –  a whole salmon fillet served on a nice platter. Get  ready to be the gracious host,  you’ll be at the receiving end of lots of compliments with this recipe 😉
 
Baked Salmon with Herbed Mayo
Serves 4 

12 ounce salmon fillets,  cut into 4 pieces
Salt and Pepper
1/2 cup mayonnaise
1/4 cup minced red onions 
1 tablespoon lemon thyme or dill
Preheat oven to 400 degrees. Set the salmon in a parchment or aluminum lined baking sheet. Season the salmon with salt and pepper.  
In a small bowl, combine mayo, onions, thyme/dill,  salt and pepper. Using a spatula or the back of a spoon,  layer the top of the salmon with the mayo mixture. Coat evenly and do not use too much mayo. There’s enough oil between the salmon and the mayo, so if you use too much it will become too oily. 
Bake the salmon for 15 minutes, rotating the pan halfway through baking. To brown the tops, broil the salmon for 3 minutes.  Let the salmon rest for 5 minutes,  transfer to the plate and serve. 

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