Salmon with Salsa Mayo Topping topped with fresh salsa and mayonnaise. Super moist and full of flavor, it’s 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 baked salmon with mayonnaise and salsa 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 the 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.
Tips on How to Make Baked Salmon with Salsa Mayo Topping:
- Make sure to deseed the tomatoes as you don’t want the salsa to be too liquidy.
- 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.
Looking for more salmon recipes? This sweet chili salmon with garlicky spinach is sure to be a dinner hit!
Salmon with Salsa Mayo Topping
- 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 coat the top of fish thoroughly.
- 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.