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GET IT NOWA friend introduced me to what inspired this baked salmon with mayo many years ago. Her process was super simple — season the fish, slather with mayo, top with pieces of butter and lemon slices, and bake. While it’s not the traditional way to bake salmon, it’s a mayo lover’s dream (i.e. mine) and is surprisingly delicious. I’ve since experimented with her original version and settled on what makes a perfect salmon mayo recipe for me: Skip the butter and add parmesan on top. Make it with me and you’ll see why I’m in love with it!
Why You Need My Baked Salmon With Mayo
- Creamy, lemony topping – Make no mistake, this salmon is super rich. The mayo topping is cheesy from the parmesan, with a hint of tang from the lemon. If you want something lighter, you might prefer my more classic baked salmon.
- Super moist, flaky fish – Possibly the best part about topping salmon with mayo is that it locks in moisture — this is one of the most tender salmon recipes I’ve ever made.
- So fast and easy – With just 4 common ingredients (plus salt & pepper) and minimal prep, you can have this on the table in less than 15 minutes. I can never resist a dinner this fast!
Ingredients & Substitutions
Here I explain the best ingredients for baking salmon with mayo, what each one does in my recipe, and substitution options. For measurements, see the recipe card below.
- Salmon fillets – I used two pink salmon fillets that were one pound each, but you could also use one large fillet or several individual-sized fillets. (You can learn more about how to select salmon at the store in my pan seared salmon recipe post.) And although this is obviously a salmon recipe, you can totally use the same toppings on cod, rainbow trout, or flounder, too.
- Mayonnaise – Use your favorite kind! I like to make my own avocado oil mayo — it only takes a few minutes and you can do it in advance. Or for even more flavor, use my garlic lemon aioli instead of the mayo. Aioli is not the same as mayo, but works beautifully here.
- Grated Parmesan Cheese – For the right texture in the topping, be sure it’s grated, not shredded.
- Fresh Lemon – I slice it thinly for topping this salmon mayo recipe. It looks pretty and infuses lemon flavor into the topping!
- Sea Salt & Black Pepper
How To Bake Salmon With Mayonnaise
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the salmon. Pat the salmon dry with paper towels, then season both sides with salt and pepper.
- Top with mayo, parmesan, and lemon. Spread the mayo onto the salmon fillets. Sprinkle with parmesan cheese and top with lemon slices.
- Bake until flaky. Place the lemon garlic salmon in the oven for 8-10 minutes, or until cooked through and flaky.
My Tips For Moist, Flaky Results
I like to bake this salmon with mayo at 450 degrees F to brown the top a bit and avoid drying it out, and have a simple rule of thumb for you: 4-6 minutes per half-inch of thickness. Most fillets are about 1 inch thick, so it comes out to about 8-10 minutes.
The key to get perfectly flaky fish is not to overcook it! Baked salmon with mayonnaise doesn’t dry out as easily as fish without this topping, but it’s still possible, and anyone who knows me knows I need my fish perfect. 😉
You can flake it with a fork to check if it’s done, I always use and highly recommend an instant read thermometer like this. I usually aim for 130-135 degrees F for medium doneness, but you can opt for 140 degrees F if you like it more done.
Storage Instructions
- Store: Keep leftovers in the fridge for up to 3-5 days. They’re perfect for my creamy salmon salad! I don’t recommend freezing baked salmon with mayo, because the mayonnaise topping will separate.
- Meal prep: It’s best to bake the salmon with mayo fresh. But, you can top the salmon with everything, cover the pan, and store raw in the fridge for 1-2 days before baking.
- Reheat: You can use the salmon cold in salads, or reheat in the oven at 350 degrees F. The microwave works in a pinch to reheat, but is more likely to dry out the fish.
Serving Ideas
I like to serve this salmon mayonnaise recipe with a veggie to balance its richness. Here are a few of my faves:
My Tools For This Recipe
- Sheet Pan – These are the only ones I use! Nonstick, high quality, and made in the US.
- Instant Read Thermometer – See my tips above for why this is a must.
- Fish Spatula – My favorite tool to transfer salmon from pan to plate without breaking it.
Baked Salmon With Mayo
Make flaky, buttery baked salmon with mayo, in just 15 minutes! My easy 4-ingredient salmon mayonnaise recipe makes a fast, flavorful dinner.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat oven to 450 degrees F (232 degrees C).
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Pat salmon fillets dry with paper towels. Season both sides sea salt and black pepper. Place them skin-side down onto a baking sheet (you can line it for easy cleanup if you'd like).
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Spread mayo (or aioli) over the salmon. Sprinkle with parmesan and top with lemon slices.
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Bake for 8-10 minutes, depending on the thickness of the fish, until it flakes easily with a fork. Sprinkle with fresh parsley before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 8 oz salmon, or 1/4 entire recipe
📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Baked Salmon With Mayo
49 Comments
Ann Franchi
0YUM! I made this last night and my husband pronounced it “Tasty”! (I did make a couple of changes. Dukes mayonnaise, which is slightly tangy and has no sugar, enhanced with some garlic paste and black pepper instead of the aioli.)
Maya | Wholesome Yum
0Thanks, Ann! I’m so glad you and your husband liked this salmon. Thank you for sharing your variation.
Rheta
0This is a great recipe. My husband likes it, though he does not like fish. That is a win all by itself, but it is also easy to put together. Double winner dinner!
Maya | Wholesome Yum
0Thank you, Rheta! Definitely sounds like a win!
Danielle
0It’s the easiest best recipie I’ve found.
Wholesome Yum D
0I’m so glad to hear that, Danielle! It means a lot that you found it easy and the best one yet. Thank you!
Holly
0Maya, this is SO GOOD. I am loving your recipes!
Maya | Wholesome Yum
0Thank you so much, Holly! That means a lot to me.
Linda
0Love it!! Quick, simple and scrumptious!
Maya | Wholesome Yum
0I’m so glad you loved it, Linda! Thank you.
Diana
0Duh…Dumb question. I bought a piece of salmon, determined to learn to enjoy good-for-me-seafood. I thought it was a fillet and that if you slice it, it becomes salmon “steaks”. So, I have the left or right side of the salmon LOL and can I use this recipe for it?
Maya | Wholesome Yum
0Hi Diana, Yes, you should be able to use salmon steaks instead of a fillet. The baking time can vary depending on their thickness.
Patricia Lamski
0What temp in oven?
Maya | Wholesome Yum
0Hi Patricia, It’s 450 degrees F, and this info is on the recipe card. Make sure you read the recipe card, as it has the precise measurements, temperature, and steps.
GJ Spaulding
0Delicious, quick and easy. Hit with dinner guests.
Kitty Law
0Delicious, and I find if you don’t have parmesan cheese, then you can leave it out. It’s the mayonnaise or aioli.
Broccoli or wild rice make nice pairs as the mayonnaise is essentialy the ingredients of a Hollandaise sauce, and the mayo mixture is quite similar in taste, except no butter.
mealiffe
0WOW! This salmon is decadent! The lemon aiolo sounded intimidating but was actually very simple to make. We baked a full side of salmon and for 15 minutes which was perfect. Make sure you get the edges brown and crispy, we were fighting over those edges! Soooo good!
Ken Reddig
0As a 76 year old fisherman When I was young I learned about a very similar recipe from a Florida fisherman. We take salmon fillets or other fish fillets. Salt and pepper each fillet and then spread a thin layer of mayo mixed with grated parmesan cheese, some cayenne pepper, chopped onion, a thin layer of sliced tomato, basil leaves, and bake at 400 about 10 minutes until it flakes. Scrumptious.
Ileana Jacobus
0Does this recipe work on sockeye salmon or farm raised salmon?
Wholesome Yum D
1Hi Ileana, Both of those would work for you.
Sharon
0This was very tasty! I made the aioli and the lemon in the aioli really enhances the salmon. I cooked mine in my Ninja 13-in-1 Dual Air Fryer on the Bake setting for 5 minutes which was almost too long for a 5.5 oz piece of salmon. Next time I’ll probably reduce to 4 minutes.
Maureen
0Wowza! This was the first time I’ve ever cooked salmon and it turned out tremendously. I didn’t go with the mayo version but instead went with the aioli recipe recommended in the link! This was also the first time making aioli and I thought your directions were clear and helpful. Loved this recipe, will make it again for a quick and filling dinner. Also, printed this and it’s in my Pinterest binder now. Kudos!
Denice
0Delicious, I made it with lemon garlic aïoli. The aïoli had a bit of a bitter taste so I was a bit worried, but after adding the Parmesan cheese and baking it, it was perfect. We loved this recipe and will make it again!
Kathy
0I live in the Northwest and have prepared salmon in many ways. I never thought to use mayonnaise. I’m not the biggest fan. This recipe left us pleasantly surprised! The fish was delicious and it presented well on the plate. I served it with Brussel sprouts sautéed with bacon and red onion then topped with shredded parmesan cheese.
Thanks
Dee
0It was great! I didn’t have aolie except mustard type so I mixed with olive oil Mayo. I don’t like cooking though I’ve cooked 40 plus years so 15 min was all this took for a healthy entree. Thank you
Susan
0Many decades ago, a friend taught me to marinate shark in mayonnaise, and then fry it. Yum! My husband is not a big fish eater, but I’ll bet that the mayonnaise would sell him on eating it. Not sure when I’ll get around to trying it but I’m definitely saving it.
Amy L Huntley
0Salmon is my favorite fish. The lemon and mayo is the perfect combination!
Lisalia
0I love salmon, but can’t believe how incredibly delicious this turned out! Mayo in this recipe is definitely the way to go. I don’t think I’ll ever prepare salmon without it. Perfectly flavored and the best texture. Thanks!
Scarlet
0So simple and so fast and so yummy. Thanks for great salmon recipe! I had never tried it with mayo before!
Kristyn
0Why haven’t I used mayo before!? It adds a delicious crust & flavor!
Natalie
0This salmon just melts in your mouth! The mayo definitely takes it up a notch!
Beth
0You had me at salmon! This recipe was so delicious and very tasty. My daughter and I absolutely loved the flakiness and the flavors! Such a hit here and I’ll definitely make this recipe again very soon!
Cindy
0I am a mayo lover and this was absolutely delicious!
jane
0I usually am not a mayo fan, so I didnt make the mayo layer thick at all, and it was actually pretty good!
Tara Obrien
0This was so packed with flavor! And easy too! Great recipe.
Lynda Pedersen
0Delicious and so easy to make (I did break the rules and use a store-bought aioli and added some lemon juice). Can’t decide which I like best this recipe or your parmesan-crusted salmon which is also delicious! I served with your mushroom risotto recipe and a salad with your ranch dressing.
Shanna
0This is my new favorite way to make salmon. It turned out excellent! It was also quick and easy to make. I will be making it again. Thank you for the recipe.
Michael Rosebrock
0Woyld this work with other fish too, like talapia?
Wholesome Yum M
0Hi Michael, Sure! The cook times may vary depending on the variety and size of the cut of fish you use. Enjoy!
Nate M
0I was pleasantly surprised. The mayo added flavor while keeping the fish from drying. Added Cajun spice under the mayo. Its a keeper.
Natasha Cox
0This salmon dish is so easy yet fancy and a special treat at the same time. Kids love it too! Another win by Maya. I used premade mustard aioli from Trader Joes and mayo cuz I have an infant and toddler but it came out great anyway.
Cynthia Overland
0Could I just wrap with foil and cook on the BBQ? It’s too hot to turn on the oven in AZ.
Wholesome Yum M
0Hi Cynthia, If you have the ability to control the temperature on your BBQ grill then yes, that should work fine.
Erica Schwarz
0This salmon was fantastic! We’d been craving something new, and I make salmon a lot so the fact that we loved this says a lot. Lemon and garlic combination with juicy salmon was to die for, and this was so quick to make.
Sophie Heath
0This salmon recipe is delicious!
Patty at Spoonabilities
0Next time I make salmon, it will definitely be like this! All the flavors sound so perfect!
Jenn
0I love salmon, and I love easy recipes, so this is a win-win for me! And it looks amazing! I can’t wait to try it!
Tania | Fit Foodie Nutter
0I love how quick and easy this recipe is! It’s perfect for any day for all the family!
Alison
0Such a flavorful salmon dish and full of spring flavors.