Baked salmon with mayonnaise is a simple, healthy, and ultra-delicious salmon mayonnaise recipe. The salmon is baked in a creamy, beautifully-balanced mayo sauce, resulting in a melt-in-your-mouth piece of fish.
This easy baked salmon mayonnaise recipe starts with a simple, flavor-packed sauce and is flaky, moist perfection every time. It’s a quick and healthy weeknight dinner, but special enough to serve to company.
Why You’ll Love This Salmon Mayonnaise Recipe
- Although it is easy to make, this recipe has a restaurant-quality edge to it. It’s special occasion worthy.
- It’s made with everyday pantry staples that you don’t need to search high and low for.
- The result is perfectly balanced — the mayo mixture hits salty, savory, and sweet all at once, with a little kick of garlic.
- It can be doubled up and the leftovers are perfect for meal prep. I love having extra salmon in the fridge for lunch — it even makes a delicious salmon mayo spread on crusty bread or crackers. (Here’s exactly how long cooked salmon lasts in the fridge so you can plan ahead with confidence.)
- Just 5 minutes of prep time. What more can I say?
What You’ll Need To Make It
Just 7 ingredients stand between you and the most delicious baked salmon of your life:
- Mayonnaise. The star of the show. It’s the base for the creamy sauce and what keeps the salmon incredibly succulent in the oven.
- Maple syrup. Salmon does beautifully with a touch of sweetness — it brings out the natural flavour of the fish. The maple also helps the sauce caramelize slightly on top.
- Soy sauce. This is the salty, umami-rich component of the sauce. You can use regular or low sodium.
- Minced garlic. Just a teaspoon gives the sauce a lovely zing. You could swap in minced shallot if you don’t have garlic on hand.
- Fresh salmon fillet. I always recommend fresh salmon for the best texture and flavour. A whole 1½ lb side works beautifully here, or you can use individual salmon fillets. Sockeye salmon is a particularly great choice. Its deep-red flesh and bold flavour hold up wonderfully to roasting.
- Sliced almonds. Sprinkled over the top before baking, they add a gorgeous little crunch. You could swap in chopped pine nuts or cashews.
- Minced chives or green onion. Scattered over at the end for a fresh, bright finish. I sometimes use fresh dill, parsley, or basil instead for an herby variation.
Full quantities listed in the recipe card at the bottom of the post.
(Psst. if you love glazed salmon, you must also try my Honey Teriyaki Glazed Salmon and Cajun Honey Butter Salmon recipes).
How To Make Baked Salmon With Mayonnaise
This salmon mayo recipe comes together in four simple steps. The mayonnaise mixture coats and insulates the fish during baking, resulting in butter-soft, perfectly flaky, fork-tender salmon every time.
Make the Mayo Sauce
Preheat your oven to 425ºF. In a small bowl, combine mayonnaise, maple syrup, soy sauce, and minced garlic until smooth and combined.
Coat the Salmon
Place your salmon fillet on a baking sheet, skin-side down. Spread the mayo mixture over the top to just coat the fish (it’s important not to let the sauce run off onto the pan, because the natural sugars in the maple syrup will burn on bare metal). Keep any remaining sauce (that didn’t touch raw fish) aside in a small dish for serving. Sprinkle the sliced almonds evenly over the top.
Bake
Bake for 12–16 minutes, checking the internal temperature with an instant-read thermometer from 6 minutes in. Pull the salmon from the oven as soon as it hits 120ºF–125ºF (it will continue to cook as it rests).
Rest and Serve
Let the salmon rest for 5 minutes, then sprinkle with minced chives or green onion and serve with the reserved mayo sauce on the side.
Variations To Try
Once you’ve nailed the base recipe, it’s easy to riff on it. Here are some popular variations:
- Japanese Baked Salmon with Mayo: Omit the almonds, and replace maple syrup with mirin. Serve with sushi rice.
- Air Fryer: This recipe works wonderfully in the air fryer. Cook at 400ºF for 7–9 minutes, checking from 6 minutes. See my full guide to Air Fryer Frozen Salmon for tips.
- Foil Method: Wrap the coated salmon fillet loosely in foil for a gentler, steamier cook. Open the foil for the last 3 minutes to let the top caramelize.
You could try grilling it, too, by brushing the mixture on my grilled salmon recipe!
What To Serve It With
With the speediness being a key draw to this recipe, I love to serve simple boiled or mashed potatoes and fresh steamed green veggies like broccoli or asparagus alongside it.
- Try basmati rice with steamed green beans for an easy, complete meal.
- Alternatively, load the baking pan up with veggies tossed in a little salt and olive oil to roast right alongside the salmon. (Use a rimless baking sheet to slide the fish off when it’s done, since roasting a veggie takes longer than fish.) The result is crispy roasted vegetables to balance the creamy salmon.
- Another side that tastes wonderful here is my Easy Couscous Salad with Lemon Dressing & Fresh Herbs.
Check out my full roundup of 35+ Best Side Dishes for Salmon for even more ideas!
Pro Tips for Moist Salmon
- Use a thermometer. Start checking the internal temperature from 6 minutes in and pull it at 120ºF–125ºF. It carries over a few more degrees as it rests.
- Transfer off the hot pan immediately. This stops the cooking process the moment it comes out of the oven.
- Don’t stress about cook time. It will vary based on how cold your salmon was, how thick it is, and even the colour of your baking sheet. The internal temperature is the only reliable guide.
- The mayo is your safety net. It acts as an insulating layer, trapping moisture inside the fish so it stays buttery-soft even if it stays in a minute or two longer than ideal.
For even more science-backed tips, check out my roundup of moist salmon recipes (including my food science tips for perfectly cooked fish every time!)
Baking Temperature and Time
What Is the Best Temperature To Bake Salmon At?
Bake salmon at 425ºF to take advantage of the quick-cooking nature of fish. A hot oven gives you a beautiful caramelized top on the mayo crust and gets dinner on the table fast.
How Long Does It Take For Salmon To Cook In the Oven?
Expect 12–16 minutes for a fillet around ¾ of an inch thick. But start checking with your thermometer at 6 minutes — there are so many variables at play that the internal temperature is always the most accurate indicator of doneness.
Frequently Asked Questions
Can I use this as a salmon mayonnaise sandwich filling?
Absolutely! Leftover baked salmon flaked and mixed with a little of the reserved mayo sauce makes an incredible salmon mayonnaise sandwich. Pile it onto crusty bread or serve it as a spread with crackers. For a more elaborate version, check out my Spring Salmon Sandwiches with Lemon-Dill Aioli.
What type of salmon is best for this recipe?
I love using sockeye salmon for its bold flavour and beautiful deep-red flesh. Atlantic salmon is also wonderful and a little milder. Whatever variety you choose, fresh salmon will always give you the best texture and result.
Can I make this in the air fryer?
Yes! Coat the salmon the same way, then air fry at 400ºF for 7–9 minutes, checking the internal temperature from 6 minutes. The mayo crust gets beautifully caramelized. See my Air Fryer Frozen Salmon post for all the details.
How long does leftover baked salmon last?
Cooked salmon will keep in an airtight container in the fridge for 3–4 days. Check out my full guide on how long salmon lasts in the fridge for everything you need to know.
Other Fish Recipes You Don’t Want To Miss
More Favorite Salmon Recipes
I couldn’t possibly let you leave without sharing some of my own favorite salmon recipes!
- This Cajun Honey Butter Salmon (pictured above) is just luscious, you guys — add it to your meal rotation STAT.
- Another recipe not to be missed is this Honey Teriyaki Glazed Salmon, where the savory and sweet flavors seep deep inside the salmon; it’s too good.
- Great for summer is my Grilled Salmon with Avocado-Melon-Cucumber Salsa — the bright, spicy-sweet salsa is an unreal contrast to rich grilled salmon.
- Salmon Satay Skewers with Peanut Sauce — a perfect summery salmon recipe!
- Air Fryer Frozen Salmon. She ain’t fancy, but boy is she perfect on a weekday. Fall-apart flaky fish that goes straight from freezer to air fryer.
- Moist and Flaky Salmon Burgers — a total crowd-pleaser that’s ready in minutes.
Check out all my salmon recipes here!
Easy Baked Salmon with Mayonnaise
Video
Ingredients
- ½ cup mayonnaise
- 2 tbsp maple syrup
- 1 ½ tbsp soy sauce
- 1 tsp minced garlic
- 1 ½ lb fresh salmon fillet
- ¼ cup sliced almonds
- 1 tbsp minced chives or green onion
Instructions
- Preheat oven to 425ºF.
- Whisk together first 4 ingredients and spread this sauce over the salmon to just coat (don't pour it over the pan). Reserve remaining sauce to serve.
- Sprinkle fish almonds and bake 12-16 minutes, until 120ºF-125ºF internal temperature is reached.
- Rest salmon for 5 minutes. Sprinkle with chives and serve with more sauce.
Notes
- It is important to just coat the fish and not let the sauce run over the pan (because the natural sugars in maple syrup will burn).
- The total time will vary based on how cold your salmon was when it went into the oven, how thick it was, how long your oven was preheated, even the colour of your baking sheet. I strongly recommend using the internal temperature to ensure perfectly flaky, buttery-soft results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The sauce added a nice flavor to the salmon. It was quite delicious. I will make this again
I made this “as is” and it was very good. Since I buy frozen sock-eye at Kroger, the fillets aren’t very thick; so I timed it for 10 minutes and checked the temp and it was already above 135! It wasn’t terribly dry though. Next time, I’ll time it for 8 minutes and go from there.
The sauce was perfect. Just a thin layer on the salmon before baking and plenty left over to pour over the salmon in my plate!
Hi, would it work just as well using salmon with the skin on? Thanks!
Hi Susan, it works but you have to put the skin-side down and put the mayo on the flesh side.
Will the mayo topping for the salmon work on the grill?
Hi Bec, I wouldn’t actually recommend it for the grill to be honest. You can’t flip it mayo-side down and you’ll miss the delicious caramelization that happens to the topping.
When do you “flip it”, I don’t see it in the instructions?
Hi Bruno, you don’t flip it. You bake it mayo-side up for the whole time.
Have tried different versions of this recipe and this one was definitely the best. I removed the skin before cooking by pouring boiling water over the skin and it just peeled off easily. I’ve also tried it with half the soy sauce and fresh lime juice, both versions delicious 😋
OMG, this is soooo good! Followed recipe exactly. Next time I’ll season the fish first. I only have low sodium soy sauce and it could have used a bit of salt to counter the sweet. Otherwise, this is definitely going to be my “go to” salmon recipe from now on. Thank you!
Yay! Glad you loved it as much as I did.
I made this recipe but added chopped craisins with the almonds before putting it in the oven. It was @#$%&*! delicious!
YAY! Love this comment.
My favorite baked salmon recipe ever. The mayonnaise makes it so moist.
Hhhhmmm….this combo is so inviting! It’s been ages since I last enjoyed salmon and mayo, as well. Thanks for sharing their recipe.
Wow! This looks like a really great and easy to make recipe that I need to try! This looks really good!
Wow, this baked salmon recipe with mayo looks absolutely delicious! The combination of garlic, lemon, and dill sounds like it would add so much flavor to the dish. Can’t wait to try it!