Salmon.

For as long as I can remember, my mom has always made salmon with a special coating of “flavor.” This flavor being mayonnaise. I can’t describe how it tastes, but I can say it is not as strange as it sounds and is so, so good. The mayonnaise keeps the salmon moist and bakes into a mildly sweet and salty layer of custard-like deliciousness! If you have a piece of salmon you’re waiting to use, and some “Real” (this is key) mayonnaise around, please give this a try. This method works great with frozen salmon, too, as the mayonnaise pumps it with moisture.

Liberally rub salt into the flesh of each filet, and let them sit in the refrigerator for 20 minutes (skin side down, salted side up). Preheat your oven to 375, and start applying the mayonnaise. About half a centimeter thick coating is good, and a little more if you’re feeling adventurous.

Bake at 375 for about ten minutes. To be honest, I didn’t time myself, and just waited for the mayonnaise to brown. At that point, I cut into the center of a piece to make sure it was cooked through. Any simple salmon baking method you find online will do. Broil on Hi for about one minute to further caramelize the coating. Enjoy!

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