Sheet pan Mayonnaise Crusted Salmon And Asparagus
Don’t we all love a perfectly cooked piece of salmon? Light, delicious, moist and flaky! I have an easy way to bake salmon so it will come out of the oven scrumptious and it will not smell up the house! Salmon should not be dry or cooked until it screams, “I give up”! Many of us just don’t have a good technique to cook this pretty colored, good-for-us fish that works every single time! The secret to luscious salmon is to slow bake it! Here, I’ll show you how!
SERIOUSLY GOOD!
I found this recipe at Epicurious online. I love how Epicurious will work on a recipe until all the kinks are worked out of it! I trust their recipes to be consistently delicious and the instructions to be spot on! I did, however, tweak their recipe to my taste.
Now, let’s talk salmon!
It seems that the culprit for a smelly kitchen is when baking salmon is heated. When salmon is baked in a hot oven it will let you know that it is way too hot by smelling up your entire house! UGH!!! And that smell lingers!
High heat also dries salmon out and squeezes out the wonderful oils in salmon that keep it moist. Have you ever seen that white yucky stuff coming from salmon when it’s cooked? That’s really not yucky stuff. It’s the glorious fat. We want to keep the fat in the fish! And we do this by cooking it in a low and slow oven!
Salmon loves low heat!
A 275-degree oven is salmon’s perfect baking temperature!
Here are some other tips for baking salmon and making this recipe!
We are going to make the entire meal above on one rimmed baking sheet lined with parchment. Yea! Easy clean-up!
Asparagus will be the veggie that will accompany our yummy, moist, perfectly cooked salmon.
Cook the trimmed asparagus for 5 minutes before adding the salmon to the baking sheet.
Cut the salmon into 1 and 1/2-inch fillets. If the skin is still on the salmon bake it skin side down. If one end of the salmon is thin, roll it under itself. I did that with my salmon fillets.
Spread each salmon fillet with mayonnaise.
Spoon the breadcrumbs over the salmon fillets and then sprinkle with a little smoky paprika.
Baked for 18 minutes in a slow and low oven! While dinner is in the oven make the lemon dill sauce.
MAYONNAISE CRUSTED SALMON AND LEMON DILL SAUCE
Ingredients
- 2 TBS olive oil
- salt and pepper
- 1 bunch of fresh asparagus spears woody ends trimmed
- 4 -1 and 1/2 inch wide salmon fillets I use a big pieces of salmon and cut the fillets myself
- 2 TBS mayonnaise
- 1/4 cup panko breadcrumbs
- 1/2 tsp smoky paprika
- 1/2 cup mayonnaise
- juice of 1 lemon
- zest of 1/2 lemon
- 1 TBS fresh dill finely chopped
- extra dill for garnish
Instructions
- Preheat oven to 275°. Trim woody end from the fresh asparagus. Toss with 1 TBS olive oil and sprinkle with salt and pepper. Arrange asparagus on one end of a rimmed baking sheet lined with parchment and bake in oven for 5 minutes. If the spears are thick you may need to roast them for up to 10 minutes.
- Meanwhile, prepare the salmon. Salt and pepper the salmon on both sides. Put the salmon skin side down on a work surface or baking sheet. Divide 2 TBS of mayonnaise among the 4 salmon fillets and spread over each fillet evenly.
- Put the breadcrumbs and the remaining 1 TBS of olive oil into a small bowl and mix well. Spoon evenly over the salmon. Sprinkle with the paprika. If you are prepping the salmon on a word surface put them on the rimmed baking sheet. Bake for 18 minutes.
- Make the lemon dill sauce. Mix the mayonnaise, lemon juice, lemon zest and the dill together in a bowl. Mix to incorporate.
- Serve the salmon and asparagus hot from the oven with the lemon dill sauce over the salmon.
Notes
YUM! This recipe is a real winner! A great and easy weeknight meal… and company worthy too!
You might like to follow me on Pinterest and see all the great things I’m finding to pin every day HERE.
This sounds delicious, I can’t wait to try this. I have printed the recipe and will get all fixin’s for a weekend meal. Please, keep these types of recipes coming.
Enjoy this day.
Hello Yvonne
You said to cook the salmon at 275 but in the recipe you have 250 is that to cook the asparagus then raise the temperature to 275 for the salmon just wanted to be clear about this
Thanks
April
This recipe sounds delicious. I have the same question about the oven temp as April has.
Thank you,
Linda
Sorry, 275 degrees.
Can you recommend another fish to substitute for the salmon?
I will certainly give this a try, Yvonne. My daughter makes a paste (**) with maple syrup and Dijon mustard, spreads that on the salmon then bbq’s on foil until fish flakes. I have done it in the oven (again, on foil) at 300 for about 20 min. Re ** – make sure the paste isn’t too runny as it makes the top a bit crusty. Very tasty!
Just a PS: I meant to say “make sure it isn’t too runny as a fairly thick mix (of the 2 ingredients) bakes into a nice crust on top”.
Thank you, thank you! I am always looking for new ways to prepare salmon as I try to eat a heart healthy diet. Not only does the salmon look delicious, but I also love a sheet pan meal! I pinned it and saved it to my cookbook. You are a doll!
Big Texas Hugs,
Susan and Bentley
Already planned on fixing salmon and asparagus for dinner tonight, so will try it your way as it sounds and looks delicious.
Thanks
Martha
Hummm “sounds” delicious! Thanks!
Is the dill sauce served room temp over the salmon once it is taken out of the Oven?
It can be served cold or room temp.
Thank you! I just discovered your blog and podcast and am loving it!
So so glad you are enjoying StoneGable and Decorating Tips And Tricks! Welcome to the StoneGable family Margaret!
This is a super way to cook salmon, and win over non-preferring salmon family members. It’s a winner. Also a winner is coating with the mayo dill sauce before and during cooking.
YUM! Thanks for the great idea, Sue!
I love salmon. I like my fish done. No raw fish for me. Is the low temperature cooking it thoroughly for the allotted time?
I sent this recipe to my mom who LOVES salmon..she said it was delicious!
This was absolutely amazing! So good we had it for breakfast the next day with eggs and avocado. Needless to say I’ll be making it again real soon. ? Thanks for sharing!
I’m thrilled you have enjoyed the salmon. We love it!