Recently at the Saturday morning farmers’ market in Decatur, we picked up some fresh eggs from a local farm. You might ask, “now what does that have to do with salmon?” Thanks for asking, because I’m having a heck of a time getting this post started! Well, I’m not a big egg-eater so I needed to come up with some other uses for the eggs. Also, I have a bottle of great-tasting olive oil from Kasandrino’s …eggs plus olive oil equals mayonnaise! (I’m getting to the salmon…) Next thing you know, I have a big jar of homemade, lemony mayonnaise with no real plans for using it. (As you can see, I was not thinking too far ahead last week.) Thankfully I ran across a sale on salmon and put the mayo to great use!
Coating the salmon with a mixture of mayonnaise and Parmesan cheese and oven-roasting it resulted in an unbelievably moist, buttery fish with all kinds of good flavors. I will be making this again…and soon!
This basic mayonnaise recipe does not make a very thick mayonnaise, since I use the whole egg instead of just the yolks. You can also adjust the taste of the mayonnaise to your preference, by trying different oils and different acids (vinegars, lemon or lime juice, etc.), or adding herbs. Go crazy with it!
Ingredients for Salmon
- 16-20 ounces salmon fillet(s), skin on
- Kosher salt/ freshly ground black pepper
- 3 tablespoons mayonnaise, preferably homemade
- 2 tablespoons Parmesan cheese, freshly grated
- additional Parmesan cheese, freshly grated
- a few dashes of sweet paprika
Ingredients for Basic Olive Oil Mayonnaise
- 2 whole eggs, at room temperature(*See Note below)
- 1 to 1 1/4 cup oil (I used 1/2 cup olive oil and 1/2 cup almond oil)
- 2 tablespoons lemon juice
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- freshly ground black pepper, or pepper blend, to taste (I like Florida Seasoned Pepper…citrusy!)
*Note: For thicker mayonnaise, use 1 whole egg plus 1 egg yolk
Mayonnaise Instructions:
Place the eggs in a blender or small food processor. Blend the eggs alone for around a minute, so they will be ready to adsorb the oil. Add lemon juice, dry mustard and salt, and mix in with the eggs. With the blender running, SLOWLY start adding the oil, a few drops at a time, until the liquid begins to thicken up some; then you can start adding the oil in a thin, steady stream. Continue blending until all the oil is incorporated. Season the mayonnaise with salt and pepper, to taste.
**Raw Egg Warning… to reduce the risk of salmonella or other food-borne illness, use only fresh, clean eggs with intact shells, from a trusted source. Avoid contact of egg white/egg yolk with outer shell.
Salmon Instructions:
Preheat oven to 425F. Line a shallow roasting pan with foil. Rinse the salmon with cold water and dry thoroughly with paper towels, and place in roasting pan. Season lightly with salt and pepper.
Mix the mayonnaise and Parmesan cheese in a small bowl. Spread completely over the salmon. Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika.
Roast for 12-14 minutes (depending on thickness of salmon). Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve!
When you experience as much music as I do, you cultivate a healthy list of artists you need to listen to, but haven’t yet. One of mine was Roberta Flack. Sure, I had heard her for years on the radio, but never actually listened to an album. Boy, that was a mistake! We put on First Take
Her newest release, Let It Be Roberta – Roberta Flack Sings The Beatles
We finally decided to make homemade mayo, and I have some on hand right now…I think it might be a toss-up between this and crab cakes!
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I made this tonight and it was delicious! I used plain non-fat greek yogurt instead of mayo. I added a bit of olive oil to it, though. My husband and 4 year old son loved it, too! Thanks for making me look like a gourmet chef!
Thanks, Tabitha! I just love recipes that come out looking beautiful without having to fuss over it!
making this tonight…got a laugh out of your blog title…at our house it’s he cooks, she cleans
Hope you enjoyed the salmon! As long as someone is cooking and someone is cleaning, it will work out.
just made this like 5 min ago, and i am now converted to homemade mayo, never made it b4 but i am a changed woman! this recipe was so yummy! thank you from the bottom of my stomach for this deliciousness!!
I was hesitant to make homemade mayo for a long time, but it really is worth the effort. Thanks for commenting!
Looks delish! Can’t wait to try this. Oh and if you have a stick blender, toss all your mayo ingredients in a jar and blend! Mayo in under a minute!
I so want to try this now. Think I’ll make it on the Big Green Egg using a cedar plank, though. Bet that would be good. Thanks for sharing.
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Absolutely LOVE this salmon recipe!!! Thank you!!
I finally got around to trying this last night and really enjoyed. I cooked it on my grill instead of in the oven (I’m gonna have to play around with temps to get it right) and used some apple wood chips for a bit of smoke. It didn’t come out perfect (but that’s just because of transitioning a recipe from an oven to a grill) but pretty darn good. I’ll toy around with it a bit until I get it right. Thanks again for sharing it and when I get it down right and get a good picture, I’ll let ya know
Sounds wonderful! I’ll look forward to hearing the secret for grilling them – I appreciate your advice, since salmon can be tricky on the grill!
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Made this last night. It was wonderful. I was so proud of my homemade mayo. I added lemon pepper seasoning. It was scrumptious
Homemade mayonnaise is an amazing thing…lemon pepper sounds like a great addition. Thanks for commenting, Tami!
Excellent recipe! Thank you! We found it on pinterest. I have recommended it to others.
Thank you, and thanks for the recommendations!
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I made this tonight, and it was really tasty! Thank you for sharing
Thank you, Susan! Happy to hear that you liked it!
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I made this for diner tonight and it was absolutely delicious. I used mayo made with grape seed oil and followed the instructions. Thank you for sharing the recipe. This one is a definite keeper.
Wonderful, Maureen! It’s a favorite around here too. Thanks for commenting!
I’m looking to make this for dinner tonight seeing as I have all the ingredients at home and it sounds amazing! I actually bake my chicken the same way but add bread crumbs. I do have a question; The salmon filets I already have at home do not have the skin on them, will this make a difference?
It shouldn’t make much difference with skin on or skin off – I’m sure I have done it both ways. However you may want to put some oil on the foil underneath the salmon to help keep it from sticking. Hope you enjoy it, Kristina!
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This was really good and I cheated and used store bought mayo. I would try homemade mayo when I have more time. I paired it with creamed spinach. I will be eating this a couple times a month.
Don’t tell anyone, but sometimes I cheat and use store-bought mayo too.
Thanks, Kelly!
I also usd store bought mayo, but it was made with olive oil. I really enjoyed this meal, thank you. I’m eating healthier and this was a easy dish that my kids even loved !