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A friend of mine introduced me to what inspired this baked salmon with mayo many years ago. Her process was super simple – season salmon, 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 and is surprisingly delicious. I’ve since experimented with her original version and settled on the perfect salmon mayo recipe: skip the butter, add parmesan on top, and IF you have time, swap the mayo with lemon garlic aioli for even more flavor. Just like my lemon baked cod fish and baked rainbow trout, this one comes together lightning fast!

Why You’ll Love Baked Salmon With Mayo

Creamy, cheesy, lemony topping
Topping salmon with mayo locks in moisture for the perfect flaky, buttery texture
Just 4 common ingredients, plus salt & pepper
Ready in less than 15 minutes

baked salmon fillet with mayo, lemon slices, and parsley

Salmon Mayo Recipe Ingredients

This section explains how to choose the best ingredients for baking salmon with mayo, what each one does in the 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. Learn more about how to select salmon at the store in my pan seared salmon post. I also love wild-caught salmon from here (use this link for $15 off a whole box).
Mayonnaise – Use your favorite mayonnaise, or for the cleanest option, make homemade avocado oil mayo. For even more flavor, use garlic lemon aioli sauce instead of the mayo. Aioli is not the same as mayo, but often makes a good substitute in recipes like this one!
Grated parmesan cheese – Be sure it’s grated, not shredded.
Fresh lemon – Slice it thinly and top the salmon mayo recipe with it. It looks pretty and infuses lemon flavor into the topping!
Sea salt & black pepper

How To Bake Salmon With Mayo

This section shows how to make baked salmon with mayo with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Season salmon. Pat salmon dry with paper towels, then season both sides of the salmon with salt and pepper.
Top with mayo. Spread the mayo onto the salmon fillets. Sprinkle with parmesan cheese and top with lemon slices.

Bake. Place the lemon garlic salmon in the oven for 8-10 minutes, or until cooked through and flaky.

How Long To Bake Salmon At 450

Remember this rule of thumb: oven baked salmon at 450 degrees will take about 4-6 minutes per half-inch of thickness. Most fillets are about 1 inch thick, so it comes out to about 8-10 minutes.

Salmon is done when it flakes easily with a fork. If you have a larger fillet, you can also insert a fork or knife into the center and twist to see if it flakes there.

Preferences for salmon doneness can vary from medium rare to well done. If you want to be exact, use an instant read thermometer inserted into the thickest part of the fish.

The FDA recommends that baked salmon internal temp should reach 145 degrees F [*]. But, many people also enjoy salmon a little rarer than that, so many baked salmon fillet recipes will cook it until it reaches 130-140 degrees F. I usually aim for 130 degrees.

Storage Instructions

To store: Store leftover baked salmon fillets in the fridge for 3-5 days.
To 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.
To 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.
Freezing is not recommended, because mayo does not freeze well.

Parmesan crusted salmon with mayo on a plate

What To Serve With Mayo Parmesan Salmon

More Easy Salmon Recipes

Tools Needed For This Recipe

Sheet Pan – These are the best sheet pans. Nonstick, high quality, and made in the US.
Instant Read Thermometer – Check the salmon internal temp for perfectly baked fish every time. I recommend 130-135 degrees F, but you can go up to 145 degrees F per FDA recommendations if you want it well done.
Fish Spatula – The best tool to transfer salmon from pan to plate.

Baked Salmon With Mayo

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Review

Ingredients

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2 lb Salmon fillets ▢
2 tsp Sea salt ▢
1 tsp Black pepper ▢
1/2 cup Mayonnaise (or even better, lemon garlic aioli) ▢
1/4 cup Grated parmesan cheese ▢
1 medium Lemon (cut into 1/4-inch slices) ▢
Fresh parsley (optional, for garnish) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Make lemon garlic aioli according to the instructions here.
Preheat oven to 450 degrees F (232 degrees C).
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).
Spread mayo (or aioli) over the salmon. Sprinkle with parmesan and top with lemon slices.
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!

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Recipe Notes

Serving size: 8 oz salmon, or 1/4 entire recipe

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 555

Fat 38.2g

Protein 47.1g

Total Carbs 2.6g

Net Carbs 2g

Fiber 0.6g

Sugar 0.4g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: American

Keywords: baked salmon fillet, baked salmon recipe, keto salmon cakes, lemon garlic salmon, oven baked salmon

Calories: 555 kcal

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32 Comments

Ken Reddig
0 January 28, 2023Reply

As 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
0 December 29, 2022Reply

Does this recipe work on sockeye salmon or farm raised salmon?
- Wholesome Yum D
  0 December 29, 2022Reply
  
  Hi Ileana, Both of those would work for you.
Sharon
0 July 29, 2022Reply

This 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
0 December 6, 2021Reply

Wowza! 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
  0 February 17, 2023Reply
  
  Delicious, 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
0 August 30, 2021Reply

I 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
0 August 22, 2021Reply

It 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
0 August 21, 2021Reply

Many 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
0 August 17, 2021Reply

Salmon is my favorite fish. The lemon and mayo is the perfect combination!
Lisalia
0 August 16, 2021Reply

I 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
0 August 16, 2021Reply

So simple and so fast and so yummy. Thanks for great salmon recipe! I had never tried it with mayo before!
Kristyn
0 August 13, 2021Reply

Why haven’t I used mayo before!? It adds a delicious crust & flavor!
Natalie
0 August 13, 2021Reply

This salmon just melts in your mouth! The mayo definitely takes it up a notch!
Beth
0 August 13, 2021Reply

You 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
0 August 13, 2021Reply

I am a mayo lover and this was absolutely delicious!
jane
0 August 13, 2021Reply

I usually am not a mayo fan, so I didnt make the mayo layer thick at all, and it was actually pretty good!
Tara Obrien
0 August 13, 2021Reply

This was so packed with flavor! And easy too! Great recipe.
Lynda Pedersen
0 April 20, 2021Reply

Delicious 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
0 March 10, 2021Reply

This 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
0 October 4, 2020Reply

Woyld this work with other fish too, like talapia?
- Wholesome Yum M
  0 October 4, 2020Reply
  
  Hi Michael, Sure! The cook times may vary depending on the variety and size of the cut of fish you use. Enjoy!
  - Nate M
    0 September 15, 2022Reply
    
    I was pleasantly surprised. The mayo added flavor while keeping the fish from drying. Added Cajun spice under the mayo. Its a keeper.
Natasha Cox
0 July 20, 2020Reply

This 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
0 May 2, 2020Reply

Could I just wrap with foil and cook on the BBQ? It’s too hot to turn on the oven in AZ.
- Wholesome Yum M
  0 May 2, 2020Reply
  
  Hi Cynthia, If you have the ability to control the temperature on your BBQ grill then yes, that should work fine.
Erica Schwarz
0 April 30, 2020Reply

This 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
0 April 30, 2020Reply

This salmon recipe is delicious!
Patty at Spoonabilities
0 April 28, 2020Reply

Next time I make salmon, it will definitely be like this! All the flavors sound so perfect!
Jenn
0 April 28, 2020Reply

I 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
0 April 28, 2020Reply

I love how quick and easy this recipe is! It’s perfect for any day for all the family!
Alison
0 April 28, 2020Reply

Such a flavorful salmon dish and full of spring flavors.