Salmon with Salsa Mayo Topping

Baked Salmon with Salsa Mayo Topping is a quick and easy option for busy weeknight dinners, but fancy enough for company. The salsa and mayonnaise keep the fish unbelievably moist and flavorful for a meal that’s sure to impress.

If you’re looking for a dinner meal that’s short on prep but packs amazing flavors, this baked salmon won’t disappoint. It requires minimum effort and very little tending, yet tastes as if you sweated in the kitchen for hours.

The secret to the moist and flavorful salmon? Mayonnaise! The fresh pico de gallo and mayonnaise add another layer of flavor and texture, and also act as a protective blanket that locks in the natural juices and keeps the fish from drying out during cooking.

Ingredient notes

• This recipe uses salmon, but it’s also delicious with other fish like tilapia fillets or even other meats like this easy peasy cheesy mayo chicken breast.
• If you want a bit more tang and fewer calories, substitute plain yogurt for the mayonnaise.
• To skip extra prep and add a roasted flavor with mild heat, swap the pico de gallo for a can of diced green chilies, which are usually fire-roasted Anaheim or Hatch peppers.

Cooking instructions

• Prepare the salsa by chopping all the vegetables. Make sure to deseed the tomatoes to prevent the salsa from getting too liquidy and soggy. Drain the salsa before mixing it with the mayonnaise to remove any pooled liquid.
• 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.
• Pat the fish dry with paper towels to remove excess moisture and help the mayo topping adhere better to the surface.

How to serve and store

• This baked salmon is delicious as a main entree for lunch or dinner. Pair it with cilantro-lime rice, which is perfect for soaking up any pan juices, and lemon-garlic broccoli and carrots, which you can conveniently roast in the oven at the same time.
• Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
• For the best texture, reheat the fish in a 275°F oven, wrapped loosely in foil. Or reheat it in an air fryer at 300°F until warmed through.
• Leftover salmon can also be enjoyed cold. Flake the fish and toss with your favorite salad greens or stir it with mayo for a quick sandwich filling.

More fish recipes

Sweet Chili Salmon with Garlic Spinach

Honey Garlic Salmon

Parmesan Crusted Tilapia

Blackened Tilapia Fish Tacos

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

4.36 from 14 votes

Salmon with Salsa Mayo Topping

Need a quick, foolproof weeknight dinner? This Baked Salmon is ready in under 30 minutes for an effortless, restaurant-quality meal at home! It features a Salsa Mayo topping that keeps the fillets incredibly moist, flaky, and packed with zesty flavor. The creamy crust locks in the juices and caramelizes perfectly in the oven.

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Author: Lalaine Manalo

Course: Main Entree

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4 Servings

Ingredients

• ▢ 4 (4 ounces each) salmon fillet
• ▢ salt and pepper to taste
• ▢ 2 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

Instructions

• Preheat oven to 400°F
• 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. 
• Pat salmon dry. Season with salt and pepper to taste. Arrange in a single layer on an ungreased baking sheet.
• Spoon mixture over salmon and spread to coat the top of fish thoroughly.
• Bake for about 10 to 15 minutes or until the topping is lightly browned and the fish flakes easily with a fork.

Notes

• Prepare the salsa by chopping all the vegetables. Make sure to deseed the tomatoes to prevent the salsa from getting too liquidy and soggy. Drain the salsa before mixing it with the mayonnaise to remove any pooled liquid.
• 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.
• Pat the fish dry with paper towels to remove excess moisture and help the mayo topping adhere better to the surface.
• Let the baked salmon rest for a few minutes after cooking for the juices to redistribute.

Nutrition Information

Serving: 253g, Calories: 448kcal, Carbohydrates: 4g, Protein: 35g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 105mg, Sodium: 255mg, Potassium: 950mg, Fiber: 1g, Sugar: 2g, Vitamin A: 385IU, Vitamin C: 12mg, Calcium: 35mg, Iron: 2mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”