Baked Salmon with Lemon Dijon Mayonnaise Glaze

This baked salmon has a thin tangy coating that browns lightly in the oven. Mayonnaise carries the lemon and mustard across the flesh without making a separate sauce. Choose fillets of similar thickness and start checking the thinner ones first. Their cooking time can differ even when they weigh the same. The surface may become golden before the centre is ready, so use a thermometer rather than colour alone.

Recipe at a glance

Yield: 4 servings. Preparation: 10 minutes. Cooking: 18 minutes. Additional resting, chilling, marinating or drying wait: 0 minutes. Total: 28 minutes. Times are estimates; follow the doneness cues in the directions.

Equipment

Rimmed tray, bowl, brush and thermometer

Cooking tips

• Check for pin bones.
• Use similar-thickness fillets.
• Coat the tops evenly.
• Check the thickest centre.

Serving suggestions

• Serve with boiled potatoes.
• Pair with green beans.
• Add a cucumber salad.
• Offer with plain rice.

Substitutions and variations

A thick trout fillet can use the same coating, with earlier doneness checks.

Replace dill with chopped parsley.

Make ahead and storage

Mix glaze a day ahead and refrigerate. Coat fish just before baking.

Refrigerate promptly and use within 2 days for best quality. Reheat leftovers to 74°C (165°F), avoiding repeated reheating.

Food safety

Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.

Questions and troubleshooting

Can I use low-fat mayonnaise?

It may release more water and brown differently.

Why is the coating browned but fish underdone?

A thick fillet needs longer. Cover loosely and keep checking its centre.

How to tell when it is ready

Heat oven to 200°C (400°F). Line a rimmed tray with baking paper and pat salmon dry; check for pin bones. Lay fillets skin-side down and coat the tops. Bake 14–18 minutes until thickest flesh reaches 63°C (145°F) and separates into moist flakes.

Tips

• Check for pin bones.
• Use similar-thickness fillets.
• Coat the tops evenly.
• Check the thickest centre.

Troubleshooting

• It may release more water and brown differently.
• A thick fillet needs longer. Cover loosely and keep checking its centre.

Substitutions

• A thick trout fillet can use the same coating, with earlier doneness checks.

Variations

• Replace dill with chopped parsley.

Serving suggestions

• Serve with boiled potatoes.
• Pair with green beans.
• Add a cucumber salad.
• Offer with plain rice.

Make ahead

Mix glaze a day ahead and refrigerate. Coat fish just before baking.

Storage

Refrigerate promptly and use within 2 days for best quality. Reheat leftovers to 74°C (165°F), avoiding repeated reheating.

Food safety

Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.

Serve in the style described above and adjust optional seasonings to taste.