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Baked Salmon with Lemony Mayo

Salmon is something so healthy that we just had to put mayonnaise on it. The lemon mayo gives it a great zesty flavor and oomph—it keeps the fish moist, too. Our lettuce and cucumber salad is a perfect match for this light dish.

Recipe information

  • Yield

    serves 4

Ingredients

1/2 cup mayonnaise
2 tablespoons finely grated lemon zest
2 teaspoons finely chopped garlic
1 teaspoon Tabasco or other hot sauce
Four 8-ounce salmon fillets
Salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.

    Step 2

    In a medium bowl, whisk together the mayonnaise, lemon zest, garlic, and Tabasco.

    Step 3

    Season the salmon fillets with salt and pepper and place them on the prepared baking sheet. Slather the mayonnaise mixture over the salmon.

    Step 4

    Transfer the sheet to the oven and bake for 8 to 10 minutes, or until the salmon just flakes with a fork.

  2. a bit more, y’all

    Step 5

    For a lighter dish, you can use reduced-fat mayonnaise. Also try adding a sprinkling of chopped dill for even more fresh flavor.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsSalmonFishSeafoodLemonCitrusFruitMainDinnerDairy FreeGluten FreeNut FreeKetoEasy5 Ingredients or FewerQuick30 Minutes or LessOven BakeCookbooks
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