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!
Cooking tips
- 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.
Serving suggestions
- 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.
More salmon recipes
Ingredients
- 4 (4 ounces each) salmon fillets
- salt and pepper to taste
- 4 tablespoons mayonnaise
- 1 tablespoon tamarind base powder
Instructions
- 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.
Nutrition Information
“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.”
Tyne says
thank you cir your yummy recipe. love them!
Lalaine Manalo says
You’re welcome 🙂
AJoson says
Made this for my family this weekend and they loved it! Thank you!
Lalaine Manalo says
Thanks for the 5-stars rating! I’m glad the family enjoyed it.
dan says
mouth watering,, thank you
Lalaine says
🙂
bibiana lodhi says
I love your recipes miss l.pls send me some latest recipes of yours any pasta beef and chix thank u share with me pls xo
Marianne R says
Hi Lalaine,
I definitely want to try this recipe.
Do you think adding tomatoes on top would give it too much ?
Marianne
Lalaine says
Hello Marianne,
I’ve never tried topping this with tomatoes and I am not sure how that will come together in taste. I suggest placing tomato slices around the salmon on the same pan so they’ll roast congruently.
LaVerne says
I will try this later. i Have lots of Salmon fillet in the ref and I can’t find the right recipe for it. Thanks!
Lalaine says
This is actually my favorite way to cook salmon. I hope you do give it a try 🙂
Laverne says
Cooked this one for dinner and it was delicious. Also,very easy to prepare.. in just 30 minutes or less we had our family dinner. Thanks so much ms. Lalaine for your recipe. More power and Godbless.
Lalaine says
Thank you, Laverne. I wish you and your family a blessed 2016 🙂
Cassie Seen says
wow! looks so yummy!
Lalaine says
I am sorry if you find it hard to read. It’s one of the next tweaks I am working on. Thank you for your patience.
Mark Narisma says
Lalaine, I am so bothered with the font style of your post:)Hehe.