1 Tablespoonmayonnaise, real mayo, full-fat recommended
2teaspoonsDijon mustard
1/4teaspoonWorcestershire sauce
1Tablespoongarlic, finely chopped
2Tablespoonsfresh parsley, finely chopped
1/4teaspoonkosher salt
Freshly ground black pepper
To finish:
lemon zest
flaky salt
additional fresh parsley, finely chopped
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Instructions
Preheat oven to 375F (non-convection) and line a baking sheet with parchment paper.
In a small bowl, combine all the Topping ingredients and stir together well.
Set the salmon onto the prepared baking sheet, skin side down. Season with salt and freshly ground pepper. Spoon the topping onto the salmon, using the back of a spoon to spread it out to cover the top of the salmon and down any exposed sides.
Roast the salmon in the preheated oven for 15-25 minutes, or until the salmon reaches 135F internal temperature or until it flakes easily with a fork. Tip! The oven time will vary depending on the size and thickness of your salmon.
Remove from oven. Transfer salmon to a plate or plates. (The salmon should separate easily from the skin, so you can leave the skin behind on the baking pan). Top the salmon with some grated lemon zest, a bit of flaky salt and a scattering of chopped fresh parsley.
This salmon is lovely served with rice or orzo and a green vegetable.
Notes
Note 1: You can start with any cut of fresh salmon, skin-on or skinless. The amount is just a rough suggestion, so you can use a bit more or less, as you like. I've used a large, skin-on fillet here, but you can also use 4 individual, centre-cut salmon fillets. You can also substitute rainbow trout for the salmon.Tip! You can also start with frozen salmon, but you will want to defrost it thoroughly first. You can defrost frozen salmon quickly by placing it in a plastic bag, and then submerging it in a large bowl of cold water.Cook in the air fryer instead! Simply add the salmon to a parchment-lined air fryer basket and cook at 375F for 10 minutes, or until the salmon is opaque and flakes easily with a fork. Be sure to read the notes above this Recipe Card, where you'll find substitution options, serving suggestions and step-by-step photos, that you may find helpful when making this recipe. (You'll also find my quick and easy orzo recipe, too!)