I have always liked mayonnaise.
For you Americans, I have also always liked Miracle Whip…..
When I was young my group, like everyone else, used to have French fries (chips) at the local café after whatever event we had been to – football game, movies, etc.
Most people had ketchup on their fries. We had mayonnaise or, even better, tartar sauce. We could pretend we were eating shrimp or something equally beyond our budget.
When we moved to Andorra I fell in love with the Spanish way of eating fries – with garlic mayonnaise or, even better, straight aioli – the Spanish kind, with just garlic, salt and olive oil. It’s the best.
In short – lemon mayonnaise on baked salmon is a logical step for me…. And delicious!
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Baked Salmon with Lemon Mayonnaise
This is an easy main course ready in under 25 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Fish
- Method: Roasting
- 2 salmon fillets or steaks, steaks, 6oz (180gr) each
- 3 tbs mayonnaise
- 1 tbs fresh lemon juice
- 1 tbs olive oil
- 1/2 tsp dill weed
- Olive oil for coating pan
- Whisk together the mayonnaise, lemon, dill, and oil.
- Put salmon on a lightly oiled baking sheet.
- Divide lemon mayonnaise evenly and spread over salmon.
- Bake at 400F (200C) for 14 – 18 minutes, until top is golden and fish flakes easily.
The salmon we had was a bit over an inch thick (3cm) and I baked it for 18 minutes.
- Serving Size: 1/2 recipe
- Calories: 436
- Sugar: 0.3 g
- Sodium: 259 mg
- Fat: 32.1 g
- Saturated Fat: 5.1 g
- Trans Fat: 0.1 g
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 35.1 g
- Cholesterol: 86.9 mg
Keywords: salmon, lemon mayonnaise, roast salmon
Here are a few more photos of our Sunday ride – without scolding birds.
We’ve had enough rain and sunshine to turn our world green.
The winter crops – wheat and rapeseed, are all growing now.
The hills are long but not steep.
I caught mon mari just as he went under those 2 trees:
It was a pretty day.