Do I love Salmon? No. Is it really easy to season and bake? Yes. When I don’t feel like slaving over the stove, or babysitting the fryer, my Zesty Baked Salmon is a great option. Pro-tip: The recipe calls for mayo, but you can also use miracle whip!
When you don’t source your own meats by fishing or hunting, you’re unfortunately forced to choose from whatever options your local grocer offers. At my local H-E-B you’ll find salmon, shrimp, catfish and crab legs. Though, If you’re balling there are a few other options like whole red fish, mahi mahi and rainbow trout. Actually, I’m surprised I was able to rattle off those details seeing as how I can’t afford any of them.
The truth about this recipe is that it actually belongs to my mother-in-law, but because she doesn’t have a blog, it’s now all mine (*insert evil laughter*).
This baked salmon recipe is super easy and consists of only five ingredients. If you’re looking for a quick, week night meal, add this into your rotation. What we really like about this recipe (aside from it being low maintenance) is the zesty kick from the lemon and hot sauce.
Louisiana Hot Sauce is a household staple for us, but feel free to use what ever is in your pantry. I also added some lemon juice in addition to the lemon zest, because I find that it highlights the flavors of the fish a bit more.
Baked Salmon with Lemon Mayo
Zesty Baked salmon with Lemon Mayo
Ingredients
- ½ cup Mayonnaise
- 2Tbsp. Lemon Zest
- 2 Tbsp. finely chopped garlic
- 1 ½ Tsp. Tabasco or other Hot Sauce
- 8 oz. Salmon Fillets
- Salt & Pepper to taste
Directions
Preheat oven to 425 F, line a baking sheet with aluminum foil.
Mix together the mayonnaise, lemon zest, garlic and hot sauce, season the salmon with salt and pepper – add to prepared baking dish. Add mayonnaise mixture to top of salmon and bake for 10 minutes or unto salmon flakes.
See.. told you it was easy! Do you have a favorite salmon recipe that your family loves? Share it below. I am always looking for more ways to prepare this deliciously flaky fish.
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