Salmon with Salsa Mayo Topping

serving baked salmon with a spatula from a baking sheet.

4.36 from 14 votes

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 Time15

Cook Time15

Total Time30

Course: Main Entree

Cuisine: American

Servings: Servings

Calories: 448kcal

Author: Lalaine Manalo

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