Baked Salmon With Mayo Coating Recipes

Steps:

• Combine all ingredients (except salmon).
• Stir well.
• Add a few dashes of seasoning salt and a few grinds of fresh pepper. Taste for seasoning preference. All measurements are approximate.
• Place fish into a baking pan sprayed with oil or rubbed with olive oil or butter.
• Season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish. Make it to the thickness you prefer. I had about 1/4 in or so.
• Bake uncovered in a 450 degree oven until fish is almost done (mine took 15-20 min for fillets which seemed a bit long, but they weren't done.)
• Then broil until lightly golden.

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
• Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
• Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
• Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
• Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Steps:

• Place salmon filet on a sheet of aluminium foil, or baking tray, flesh-side up.
• Season salmon filet with salt and pepper (to taste) and set aside.
• Chop garlic finely and mix into the cup of mayonnaise, stirring if necessary.
• Using a butter knife or a spoon, spread the garlic-mayo mixture evenly on top of the filet, the spread should be about a 1/2cm thick throughout.
• Preheat the oven to 450 degrees, and place the filet on the top rack, for 8-10 minutes, taking care not to overcook.
• Turn the oven setting to "Broil" and keep a close eye on the garlic mayo spread; turn off the oven once the garlic and mayo start to brown evenly.
• Season further with salt to taste.
• Serve with potatoes, or steamed rice.

Steps:

• Heat oven to 400°F.
• Mix mayo, cheese and pepper until blended.
• Place fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture; sprinkle with cracker crumbs.
• Bake 12 to 15 min. or until fish flakes easily with fork.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
• Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
• Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Steps:

• Remove salmon from the refrigerator. Heat oven to 325 degrees.
• Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
• Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.
• Bake until a paring knife slides into the center with only a little resistance, 15 to 20 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven while in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving.