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Herbed Mayo Salmon

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I got this idea from my friend, Rossie, who I also adapted my favorite salmon recipe from.  Her favorite dinner is taking a salmon fillet, sprinkling salt and pepper (or lemon pepper) on it, slathering mayonnaise on top of that and baking until browned.  I love some good salmon, so when I snagged some fresh herbs on sale, I thought of Rossie’s mayo salmon and had a little fun with it.

Dennis and I both loved it!  The creamy, crusty herb-infused mayo really complimented the salmon, and was quite simple to throw together.  The herbs I used went well with the fish, but I bet you could substitute any others you might have on hand.  Have fun!

Herbed Mayo Salmon

Printable recipe
Printable recipe with picture

4 (3-4 oz) skinless salmon fillets
Salt and pepper
½ cup mayonnaise
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh chives, chopped
1 teaspoon dried dill

Preheat oven to 350 and spray a baking dish with oil. Place salmon in baking dish and sprinkle with salt and pepper. Mix the mayonnaise with the herbs, the spread it over the fillets. Bake uncovered for 20-25 minutes, until the mayo gets a little brown crust.

Veronica’s note: When substituting dried herbs for fresh or vice versa, use this general rule of thumb: 1 teaspoon dried herbs = 1 tablespoon fresh.

Recipe by Veronica Miller, inspired by Rossie K.

*I served the salmon with Jenna’s yummy Buttery Lemon Brussels Sprouts with Bacon and Nutmeg.*

I didn’t calculate the calories for this recipe and was wondering, as a reader, do you prefer the calorie information to be included or does it matter to you?


World’s Greatest Salmon (improved)

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Yes, I know the title is a bold statement, but that is how much I love this salmon.  I’m willing to admit there may be better recipes, but I honestly have never had better salmon, no many how many variations I try.   This is my favorite and it may be presumptuous to call it “world’s greatest” simply because I love it, but this is my blog and I think it’s the best, so there! :)

This is actually the first recipe I ever posted, back when I was just a MySpace blogger.  I actually started Veronica’s Cornucopia in the fall of ’09 but if you do much searching, you’ll see I have recipes dating back to June of 2008 because I copied all those I had on MySpace over to here when I started it.  And this one was the very first.  But I like it so, so much, and have improved it since the original post, so it merits an encore.


World’s Greatest Salmon
adapted from my friend Rossie K’s recipe
Serves 6

6 (4-oz) salmon fillets
4 large garlic cloves, minced
1/2 cup REAL maple syrup
1/2 cup soy sauce
1/4 teaspoon sesame oil
1 tablespoon vegetable oil
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 onion, sliced into rings
1/4 teaspoon cornstarch

Put the minced garlic, maple syrup and soy sauce in a gallon-size Ziploc bag, seal it, and shake it to combine.  Add the filets and reseal, then place the bag in the fridge for at least two hours, turning halfway through.

Preheat the oven to 425 degrees and spray a 9×13 baking dish with cooking spray.  Arrange the salmon filets in a single layer in the dish and pour about a tablespoon of marinade over each filet.  Bake for 10-15 minutes, or until the fish flakes easily when pierced with a fork.

Meanwhile, heat the sesame and vegetable oil in a large skillet.  Add the peppers and onion, stir, and pour the remaining marinade over everything.  Saute on medium-high until the vegetables are tender and the sauce has reduced.  If the sauce is too thin, add the cornstarch and cook another minute or two until it has thickened, adding additional cornstarch if necessary.

To serve, plate a salmon filet and spoon some of the vegetables and sauce over the top.   Serve hot!

Veronica’s Notes: This recipe is best with skinless salmon filets.  You can replace the maple syrup with honey if you don’t have any–I haven’t tried it this way because I like the maple version too well to change it, but Rossie made it that way and loved it. You can use any soy sauce you like, but I always use light soy sauce (in this case, the “light” is referring to reduced sodium) because even that has plenty of salt and makes a wonderfully flavored fish.

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