This Asian-inspired baked salmon adds a rich flavor by adding Japanese mayo to the mix, and it takes only under 30 minutes to make!
This baked salmon recipe delivers crispy edges on the outside, yet it’s juicy, flaky and tender on the inside. The salmon is smothered in a creamy Japanese mayonnaise sauce that’s full of flavors. Once you try this version, there might be no going back to eating salmon any other way!
Best of all? You can make this easy and delicious restaurant-quality salmon bowl in your own home in less than 30 minutes! You can make this simple meal on a weeknight or anytime. WIN!
WHAT IS JAPANESE MAYONNAISE?
Japanese mayo or Kewpie mayo has a smoother and tangier consistency than American mayo. It comes in a red and white checkered bottle with an iconic baby on it.
The difference between American mayo and Japanese mayo comes down to the ingredients used. American mayo is made with vegetable oil, water, eggs, distilled vinegar, salt, and sugar. Japanese mayo is made with vegetable oil, apple or rice vinegar and egg yolks. The lack of water and the use of egg yolks instead of whole eggs gives Japanese mayo a thicker texture.
WILL AMERICAN MAYONNAISE WORK FOR THIS RECIPE?
I’ve tried making this with American mayo once but the texture and consistency didn’t turn out the same when I baked it.
WHERE CAN I FIND JAPANESE MAYO?
Japanese mayonnaise can be found in some grocery stores in the international section, at your local Asian supermarket, or online on Amazon.
HOW TO MAKE BAKED SALMON WITH MAYO
In a small bowl, combine the soy sauce, sesame oil, garlic powder, salt, and pepper. Then, rub the mixture onto all sides of the salmon fillets.
Place the salmon onto a baking sheet and bake at 425 degrees F for 8-10 minutes. The time varies depending on the thickness of the salmon.
While the salmon is being baked, stir together, Japanese mayo, rice vinegar, and sriracha. Then, take the salmon out of the oven (the salmon will be a little under-cooked and that’s okay! You’ll be placing it back in the oven). Spread the mayo mixture on top of the salmon.
Set the oven to broil, and place the salmon on the middle rack for an additional 2 minutes. To check for doneness, insert a knife through the center of the thickest piece. It should be an opaque pink color in the middle and the meat should be flaky.
EASY and delicious dinner in less than 30 minutes!
There are many variations you can make to this dish if needed! The rice vinegar can be substituted for either apple cider or distilled vinegar.
If you prefer something spicier, you can adjust the amount of sriracha required. However, I chose this amount for added color and a kid-friendly variation. If you are worried about it being too spicy, substitute the sriracha for paprika instead.
HOW TO BUILD A SALMON BOWL
Creating a salmon bowl is easy and doesn’t require a lot of unique ingredients! To make my salmon bowl, I used only 5 main ingredients:
To make your salmon bowl, start by choosing a base of rice, quinoa, noodles or leafy greens. Next, add your favorite vegetables or fruit to the mixture. Some other toppings to consider are cucumbers, tomatoes, zucchini, green beans, spinach, bok choy, red peppers, asparagus, corn, mushrooms, mango, or pineapple. The possibilities are endless! Frozen vegetables work just as great as fresh when in a pinch. Then, top the whole bowl with this amazing Baked Salmon with Mayo. This dish is so versatile and you can customize the ingredients to what your family likes.
HOW DO I STORE MY LEFTOVER COOKED SALMON?
The amount of time your salmon will last in the fridge depends on the storage conditions of your salmon. You will want to refrigerate your salmon dish within about two hours of cooking. To extend the shelf life, you will want to make sure that you use a shallow airtight container or wrap heavily and tightly with aluminum foil. If stored properly, cooked salmon should stay good for about three or four days in the fridge.
If you want to freeze your salmon, I would suggest not putting the mayonnaise mixture on top until you are ready to eat it. You will need to freeze the salmon in a covered airtight container or freezer bag. If stored properly, you will be able to keep the same quality flavors for about two or three months.
Have you made this recipe? Please comment and rate below!
Baked Salmon with Mayo
- 2 lb Salmon cut into fillets
- ½ tbsp Soy Sauce
- ½ tbsp Sesame Oil
- ½ tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Pepper
- 4 tbsp Japanese Mayonnaise
- ¼ tsp Rice Vinegar
- ½ tsp Sriracha Optional
- Preheat the oven to 425 degrees F.
- After the mixture is combined, rub the mixture onto all sides of the salmon fillets.
- Place the salmon onto a baking sheet and bake for 8-10 minutes.
- While the salmon is being baked, stir together Japanese mayo, rice vinegar, and sriracha. Stir until well combined.
- Take the salmon out of the oven (note that the salmon will be a little under-cooked), and spread the mayo mixture on top of the salmon.
- Set the oven to broil, and place the salmon on the middle rack for an additional 2 minutes