Salmon in the Oven
Perfect baked salmon recipe with herbs and mayo glaze. Easy oven method creates flaky, tender fish in just 15 minutes. Healthy weeknight dinner!
By
Ingredients
8 items
This herb-crusted baked salmon delivers restaurant-quality results with minimal effort. The combination of creamy mayonnaise glaze and aromatic herbs creates a golden, flavorful crust while keeping the fish incredibly moist and flaky inside. Perfect for both elegant dinner parties and quick weeknight meals.
Rich in omega-3 fatty acids and high-quality protein, this salmon recipe offers exceptional nutritional benefits alongside its delicious taste. The simple preparation method ensures consistent results every time, making it an ideal choice for both novice and experienced home cooks.
Instructions
-
Prepare for baking
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
Pat the 6 salmon fillets completely dry with paper towels. Remove any visible pin bones with tweezers.
-
Season the salmon
Season both sides of each fillet generously with salt and black pepper. Place fillets on the prepared baking sheet, spacing them evenly apart.
-
Spread 2 tablespoons mayonnaise evenly across the tops of all fillets using the back of a spoon, creating a thin coating on each piece.
-
Crumble the 1 bay leaf into small pieces. Sprinkle the crumbled bay leaf, 2 teaspoons lemongrass, 2 teaspoons dried thyme, 2 teaspoons red pepper flakes, and 1 teaspoon garlic powder evenly over the mayonnaise-coated salmon.
-
Bake the salmon
Bake for 12-15 minutes, until the internal temperature reaches 145°F (63°C) and the fish flakes easily when tested with a fork at the thickest part.
-
Remove from oven and let rest for 2-3 minutes before serving.
Tips
Choose salmon fillets of similar thickness to ensure even cooking throughout all portions.
Pat the salmon completely dry with paper towels before seasoning to help the herbs and seasonings adhere better.
Let the seasoned salmon rest at room temperature for 10-15 minutes before baking for more even cooking.
Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
Use a meat thermometer to check for doneness - the internal temperature should reach 145°F (63°C) in the thickest part.
Don't flip the salmon during baking; the mayonnaise coating creates a beautiful crust on top while the bottom stays moist.
Allow the cooked salmon to rest for 2-3 minutes after removing from the oven to redistribute juices.
For crispy skin, start with skin-side down and don't move the fish during cooking.
Why This Baked Salmon Recipe Works
This herb-crusted baked salmon combines simplicity with sophistication. The mayonnaise creates a protective barrier that locks in moisture while developing a beautiful golden crust. The blend of herbs adds complexity without overwhelming the delicate salmon flavor, making this recipe a winner for any occasion.
Health Benefits of Salmon
Salmon is one of the healthiest protein sources available, packed with omega-3 fatty acids that support heart and brain health. It's also rich in vitamin B12, vitamin D, and selenium. Regular consumption of salmon has been linked to reduced inflammation, improved cognitive function, and better cardiovascular health. This recipe preserves all these nutritional benefits while creating an incredibly delicious meal.
Selecting the Perfect Salmon
Choose fresh, high-quality salmon fillets that are firm to the touch with a bright, vibrant color. The flesh should spring back when gently pressed, and there should be no strong fishy odor. Skin-on fillets work excellently for this recipe as they help maintain moisture and structure during baking. Atlantic, Coho, or Sockeye salmon varieties all work beautifully with this preparation method.
Cooking Temperature and Timing
The key to perfect baked salmon lies in proper temperature control. Baking at 375°F (190°C) ensures even cooking without drying out the fish. The general rule of 12-15 minutes per inch of thickness provides a reliable guideline, but always verify doneness with a meat thermometer. The internal temperature should reach 145°F (63°C) for food safety while maintaining optimal texture.
Serving Suggestions
This versatile salmon pairs beautifully with roasted vegetables like asparagus, Brussels sprouts, or carrots. Serve alongside fluffy rice, quinoa, or creamy mashed potatoes for a complete meal. A crisp green salad with lemon vinaigrette provides a refreshing contrast to the rich fish. For wine pairing, consider a crisp Sauvignon Blanc, Pinot Grigio, or light Pinot Noir.
Storage and Reheating
Leftover baked salmon keeps well in the refrigerator for up to 3 days when stored in an airtight container. For longer storage, wrap tightly and freeze for up to 3 months. When reheating, use gentle methods to prevent overcooking: low oven heat (275°F), gentle stovetop warming, or careful microwave reheating at 50% power. Always ensure reheated salmon reaches 145°F internal temperature.
Frequently Asked Questions
Can I use frozen salmon?
Yes, but thaw completely in the refrigerator overnight before cooking. Pat dry thoroughly to remove excess moisture for best results.
What if I don't have mayonnaise?
You can substitute with olive oil mixed with a beaten egg, or simply brush with olive oil and increase the herb coating for flavor and moisture.
How do I prevent the salmon from sticking?
Line your baking sheet with parchment paper or lightly grease it. The mayonnaise coating also helps prevent sticking.
Can I prepare this ahead of time?
You can season and coat the salmon up to 2 hours ahead, then refrigerate until ready to bake. This actually enhances the flavor development.
