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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
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.
- 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.
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
Baked Salmon With Mayo
Make flaky, buttery baked salmon with mayo, in just 15 minutes! This easy 4-ingredient salmon mayo recipe makes a quick, flavorful dinner.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
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.
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Serving size: 8 oz salmon, or 1/4 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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