Skip to main content
Epicurious
Cookbooks

Baked Salmon with Lemony Mayo

Salmon is something so healthy that we just had to put mayonnaise on it. The lemon mayo gives it a great zesty flavor and oomph—it keeps the fish moist, too. Our lettuce and cucumber salad is a perfect match for this light dish.

Recipe information

  • Yield

    serves 4

Ingredients

1/2 cup mayonnaise
2 tablespoons finely grated lemon zest
2 teaspoons finely chopped garlic
1 teaspoon Tabasco or other hot sauce
Four 8-ounce salmon fillets
Salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.

    Step 2

    In a medium bowl, whisk together the mayonnaise, lemon zest, garlic, and Tabasco.

    Step 3

    Season the salmon fillets with salt and pepper and place them on the prepared baking sheet. Slather the mayonnaise mixture over the salmon.

    Step 4

    Transfer the sheet to the oven and bake for 8 to 10 minutes, or until the salmon just flakes with a fork.

  2. a bit more, y’all

    Step 5

    For a lighter dish, you can use reduced-fat mayonnaise. Also try adding a sprinkling of chopped dill for even more fresh flavor.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsSalmonFishSeafoodLemonCitrusFruitMainDinnerDairy FreeGluten FreeNut FreeKetoEasy5 Ingredients or FewerQuick30 Minutes or LessOven BakeCookbooks
Read More
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.