• Easy Baked Salmon Recipe
• Ingredients
• Edits & Substitutions
• How to Make Salmon with Mayo
• Types of Salmon
• Can I Air Fry This Salmon Recipe?
• Serving Suggestions
• Storage and Reheating
• Salmon Recipes
• Baked Salmon with Sun-dried Tomato Mayo Recipe

My baked halibut recipe is one of the most popular recipes with readers, and that recipe was inspired by a halibut fish salad that I love. I essentially took all the salad ingredients, and piled it on top of the fish to bake. What people love is the amazing flavor and how easy it is!

I took the same concept here and applied it to my favorite fish! You’ll love this baked salmon with mayo recipe because:

• Easy – Bakes in 15 minutes on one pan. Doesn’t require much cooking skill!
• Brain food – This recipe is high in omega 3’s!
• 6 main ingredients – Such a simple recipe for a bunch of flavor!
• Special diet friendly – This recipe fits a Mediterranean diet, migraine diet, gluten free, and dairy free.

• Salmon – This recipe was tested using Verlasso, a sustainbly farmed salmon, which is similar to king salmon in flavor and style. Any type of salmon you like will work for this recipe. If using frozen, defrost overnight or in cool water for 30 minutes.
• Mayonnaise – I use an avocado or olive oil based mayonnaise, like primal kitchen or chosen foods. I know it sounds crazy, but it adds a ton of moisture and allows all the ingredients to coat the salmon well. It doesn’t end up tasting like mayo.
• Sun-dried tomatoes – Look for a sulfite free brand. They can be packed in oil or just dried. I get mine at Central Market/HEB next to the fresh tomatoes.
• Basil – Fresh basil works best here, but dried basil will work in a pinch.
• Oregano – Dried or fresh will work here!
• Garlic – Fresh minced garlic adds a great flavor to the mixture.

Red pepper flakes are optional, but add a bit of spice!

Preheat oven to 425 degrees F. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, basil and red pepper flakes (if using). 

Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt and black pepper (about 1/4 teaspoon). Spread the tomato mixture over the top of the fish.

Bake at 425 degree Fahrenheit for 15 minutes. My fish was about 1 ½” thick and took 15 minutes. If using a wild caught or coho salmon, reduce the cooking time to about 12-14 minutes. Remove from oven and top with fresh chopped basil. Enjoy!

Although salmon isn’t a Mediterranean fish, it’s high omega-3 content makes it a great staple for a Mediterranean diet. Everyone has a different preference on what type of salmon tastes best. Here are some tips for choosing salmon.

• For a more buttery, rich flavor, use King salmon. This will be a more fatty fish and is less prone to drying out in the oven. I personally prefer this for the best flavor and high omega-3 content.
• For a stronger fish flavor, use Coho or Sockeye salmon. This will have a deeper color and less white stripes in the meat (less fat).
• Atlantic salmon will be the least expensive and most widely found, especially if buying frozen. It will be more mild in flavor.

All types will work for this salmon recipe, but the timing was tested with a type similar to king salmon, so coho or sockeye may take 2-3 minutes less to cook.

For more recipes like this salmon with mayonnaise, see these posts. And for a similar recipe using another type of fish, check out my Mediterranean halibut recipe.

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!