Baked Salmon with tamarind-mayo topping is moist, flavorful, and sure to be a family favorite. It’s easy to make with only five ingredients and in under 30 minutes.
Salmon is on regular dinner rotation in our house and we love it whatever way it’s cooked. However, my most favorite method to prepare the fish is to top the fillet with mayo and pop it in the oven for a quick broil.
Baking fish, mussels, and shrimp with a mayo topping is my top cooking hack. It’s almost impossible to overcook them! The thin film of mayo creates a protective crust which keeps the seafood from drying out in the oven even if cooked a tad longer.
I’ve always had delicious results with this technique, whether I flavor up the mayonnaise with a dollop of sweet chili sauce, a spoonful of fresh tomato salsa, or in this case, a tablespoon of tamarind powder.
This baked salmon with tamarind-mayo topping is a must-try! You’ll be amazed how moist and tasty it turns out with so little effort. This is a quick and easy meal you can have ready on the table in under 30 minutes and with only 5 ingredients!
- Pat the salmon dry with paper towels for the topping to adhere well.
- Combine the mayonnaise and tamarind when just about ready to bake as the mixture gets liquidy as it stands.
- If the topping is browning before the fish is fully cooked, loosely tent with a foil.
- Serve with steamed rice, buttered noodles or roasted potatoes and a vegetable side dish such as steamed broccoli, Asian vegetable stir-fry or pickled mangoes for a tasty and satisfying meal.
- Wrap in a tortilla, pita bread, or lettuce leaves for a light yet filling packed lunch.
- Enjoy cold over green salads or use as a sandwich filling.
- 4 (4 ounces each) salmon fillets
- salt and pepper to taste
- 4 tablespoons mayonnaise
- 1 tablespoon tamarind base powder
- Wash salmon fillets and pat dry. Season with salt and pepper to taste.
- Arrange in a single layer on a parchment-lined baking sheet.
- In a bowl, combine mayonnaise and tamarind base powder. Stir until blended.
- Spoon tamarind-mayo mixture over fillets and spread across the top to fully cover.
- Bake in a 375 F oven for about 10 to 15 minutes or until fish easily flakes with a fork and top is bubbly and lightly browned. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”