Salmon with Salsa Mayo Topping topped with fresh salsa and mayonnaise. Super moist and full of flavor, it makes for a quick and easy weeknight dinner the whole family will fight over.
If you’re looking for a dinner meal that’s short on prep but packs big, awesome flavors, this salmon with salsa mayo topping won’t disappoint. It requires minimum effort and very little tending yet tastes like you sweated in the kitchen for hours.
The secret to this super moist and flavorful salmon? Mayonnaise! The fresh pico de gallo salsa and mayonnaise topping provides another layer of flavor and texture and also acts as a protective coating that keeps the fish from drying out during the cooking process.
A few helpful tips/notes on how to make this salmon with salsa mayo topping deliciously every time:
- Make sure to deseed the tomatoes as you don’t want the salsa to be too wet.
- Prepare the salsa and stir in the mayonnaise just when you’re ready to top the fish and bake as the topping tends to water down over time and will slide off the fish.
- If you want a bit more tang and fewer calories, substitute plain yogurt for the mayonnaise.
- This recipe will work with skin or without. If you want a crispier skin, preheat your baking sheet or cast iron skillet before placing the fillets to bake.
Salmon with Salsa-Mayo Topping topped with fresh salsa and dollops of mayo. Super moist and full of flavor, it makes for a quick and easy weeknight dinner.
- 4 (4 ounces each) salmon fillet
- salt and pepper to taste
- 2 large Roma tomatoes, seeded and diced
- 1/2 small onion, peeled and diced
- 2 tablespoons fresh cilantro, stemmed and chopped
- 1/2 jalapeno, seeded and minced
- 1 clove garlic, peeled and minced
- 1 lime, juiced
- 1/2 cup mayonnaise
Pat salmon dry. Season with salt and pepper to taste. Arrange in a single layer on an ungreased baking sheet.
In a bowl, combine tomatoes, onions, cilantro, jalapeno and lime juice. Season with salt and pepper to taste. Drain well. Add mayonnaise and stir to combine. Spoon mixture over salmon and spread to fully coat top of fish.
In a 400 F oven, bake for about 10 to 15 minutes or until topping is lightly browned and flesh easily flakes with a fork.