Salmon Roasted with Mayonaisse, Thyme, Salt, and Garlic (Serves 2)
A chef from whom I have taken 5 or 6 cooking classes was at the fish counter when I stepped up to buy the fresh Coho salmon Whole Foods was selling for $8.99 a pound. She asked how I was going to cook my salmon and I told her roasted at 400 degrees slathered in mayo. She looked alarmed, so I asked how she would cook it. “No mayonnaise,” she said. “Set the oven at 400 degrees, season the fish with thyme, salt, and pepper, check it after 8 minutes for doneness, and then every 3 minutes until the flesh flakes easily. I went home and followed her instructions. It turned out fine, but not as good as doing it “my way.” Roasting salmon slathered in homemade mayonnaise adds a richness that a simpler preparation can’t match. I’ve published my adventures roasting salmon several times, but here it is again with the best photograph I have ever taken of roast salmon.
Prep and cook time: 30 minutes
1 pound of fresh salmon (mine was Coho)
1 lemon (or a bottle of lemon juice)
1-2 tablespoons mayonnaise (click here for mayonnaise recipe)
Directions: Preheat oven to 400 degrees. Line a baking pan with aluminum foil for easy clean up. Rinse salmon and pat dry with a towel. Lay salmon skin side down on the foil. Squeeze the juice of one lemon over the salmon. Dust top of salmon with salt, garlic powder, and dried thyme. Spread mayonnaise evenly over the top of the salmon. Put fish in oven and roast at 400 degrees for 20 minutes or until the fish flesh flakes easily with a fork. I don’t check mine any more because 20 minutes works so consistently. When the salmon is done, transfer to a plate and enjoy with your choice of veggies.
Notes: To improve taste, after prepping the fish, let it marinate in the refrigerator for 30 minutes before roasting to strengthen the flavors. If you are in a hurry, the salmon will taste good without marinating.
To save time, keep a bottle of pure lemon juice in the refrigerator and use juice from the bottle instead of fresh lemon.
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