Mayonnaise Herb Crusted Salmon in Oven

Herb crusted salmon with mayonnaise baked in the oven comes out wonderful. Tons of flavor using mayonnaise with a herb crust in just 20 minutes. If you loved our baked salmon with dry rub but want to make a copycat Cheesecake Factory version this time, you’re in luck.

Salmon with a Herb Crust Recipe

In the past we have always used our salmon dry rub to add a ton of flavor, and occasionally a bit of heat. If you have enjoyed that over and over again but want to discover a new flavor profile this may become your new favorite bites.

This time used 1 pound of fish but if you wanted to cook a smaller Salmon Toaster Oven batch you could certainly cut all measurements in half. That would be a perfect meal for one, cooked in no time at all.

There are many varieties of this pink fish out there including sockeye, king and makes a great Coho Salmon Recipe too.

Mayonnaise Salmon Ingredients

• 1 lb. salmon filets (or just one)
• Olive oil
• 1 pinch salt and pepper
• Mayonnaise
• 3/4 c Panko breadcrumbs
• Use mixture of fresh herbs of your choice, we used;
• Green onion finely chopped
• 2 tbsp parsley fresh, finely chopped
• Garlic finely chopped
• 1 tsp lemon juice

Frozen Salmon with Mayo

If you need to know How to Cook Frozen Salmon we have several methods here. You could in fact use this same topping but I would recommend doing so halfway thru the cook time. That way you will ensure the middle will be defrosted and the top won’t get too crispy and browned.

This fresh piece of seafood pairs wonderfully with a variety of herbs that complement its natural flavors and add a burst of freshness and aroma to your dish. You should always use fresh bundles and chop finely depending on your tastebuds. With fish or Herbed Crusted Chicken, I would mix 2 or 3 together that you love like;

Dill is a classic herb for salmon. Its delicate, feathery leaves have a mild, slightly sweet flavor that pairs beautifully with the rich, buttery taste of salmon. Fresh dill is often used to create dill sauce or as a garnish for salmon dishes.

Best Herbs with Salmon

1. Rosemary has a robust, piney flavor that can complement it nicely. Use it sparingly, as its flavor can be quite strong. Rosemary sprigs can be used as skewers for salmon kabobs.
2. Flat-leaf parsley or Italian parsley is a versatile herb that adds a bright, fresh flavor to this pink fish. It works well in marinades, rubs, or as a garnish.
3. Chives have a mild onion-like flavor that complements the richness of your filet. Use chopped fresh chives to garnish salmon dishes or mix them into sauces and spreads.
4. Tarragon has a unique, slightly anise-like flavor that pairs nicely. It can be used in marinades, herb rubs, or in creamy sauces.
5. Fresh basil leaves have a sweet, slightly peppery taste that adds a burst of freshness to salmon. It’s excellent in pesto sauces or as a garnish.
6. If you enjoy a touch of brightness and a hint of citrus, cilantro can be a refreshing addition to your dish. It’s often used in salsas or as a garnish.
7. Mint leaves have a cool, refreshing flavor that can provide a unique twist to fish. Try using mint in a sauce or as a garnish for a different flavor profile.

Chervil has a mild, delicate flavor that’s reminiscent of anise or licorice. It can be used in herb rubs or as a garnish. I don’t use this often but if you were making Salmon Bites you could vary them in order to taste and see which combination(s) are your favorite.

How to Bake Salmon with Mayonnaise

• Place bread crumbs (or nuts like our Pecan Crusted Trout, into a cup. Add diced herbs.
• Mix. Add garlic. Mix. Dry the salmon fillet with paper towels.
• Place, skin side down into your sprayed pan / sheet pan (or line with parchment paper)
• Brush top with olive oil. Sprinkle on a pinch of salt and pepper.
• Brush the top of the salmon fillet with mayonnaise.
• Squeeze lemon sliced for juices to flow over the top.
• Distribute the mixture with herbs evenly over the surface of the fish.
• Bake in a preheated oven at 350 F for 18-20 minutes or until flaky in the center.
• Rest for 5 minutes, then serve with side dishes of your choice like green beans or salad.

Mayonnaise Salmon in Air Fryer

If you wanted to use your Ninja Foodi or Cosori you could. Just know that the outsides will become crisp. I would follow the temperature and timing from our Teriyaki Salmon Air Fryer but with this coating instead. Timing will vary depending on how thick your filet is so stay close near the end to check.

What Temperature Should You Bake Salmon?

We explain how to Bake Salmon at 350 below. In other dishes I cook at a higher temp but in order to not get the herbs too well done I lowered it and cooked a bit longer this go around. Use a small bowl to mix chopped herb choices for your family. You can add in layers like described below or integrate it into a mayo mixture to coat the top of your fish.

You could make Baked Salmon at 400 if you wanted it done a bit faster except that ideally a bit lower for a while longer is better to keep it flaky and moist. If did you did choose this route I would cook for about 15 minutes or so checking along the way.

Salmon with Mayo in Slow Cooker

If you didn’t want to use the oven during the summertime or something you could use this topping and make Crockpot Salmon instead. Over that long duration of time the flavors would really permeate the fish and intensify even more. Give it a 5 star rating below once it is done and you are yummming it all the way for dinner.

How to Keep Leftover Salmon Moist

Refrigerate promptly after enjoying your meal, within two hours to prevent bacterial growth. Use an airtight container or wrap the piece left tightly in plastic wrap or aluminum foil. Store skin-side down if it is still in tact to help retain moisture. Add a drizzle of olive oil before refrigerating. You can lightly drizzle the top with a small amount to help seal in moisture.

A bit of regular or our spicy sriracha mayo would do the same thing to seal in the tenderness. Then when you are ready to reheat fish do so in a pan over medium heat with a lid on the top. This way it will steam to warmed again for lunch the next day. Enjoy within 2 days ideally for best results.