My partner ( I say partner now, I think boyfriend makes us sound like teenagers 😉 ) loves fish and seafood. Like, looooves it. When we first started dating, I didn’t. You couldn’t pay me to try it. Until he talked me into trying it. Now I love fish and seafood, and even though I cut meat out of my diet, I still consume fish and seafood occasionally. I remember making salmon over and over again, trying to prefect it. It always tasted good, but it would never stay moist when I baked it. I couldn’t figure out how to make a baked salmon perfectly.
My partner’s late aunt made it. Let me just speak in her for a moment. She passed a year ago, sadly to cancer. It took her quickly, but not gently. She was like the matriarch of the family when my partner’s grandmother passed a few years prior. She could do nothing wrong. Amazing woman. House was always kept perfect, like Joan Clever lived there. She was the best cook. I mean the BEST. And she always, always, always, was dressed to impress. Everyone loved her, she will always be missed.
Like I said, she was an amazing cook. If you liked it, she could make you love it. If you didn’t want to try it, she would have you asking for more. She was that good. No lie. One New Years, she and husband were here visiting their son, so we went over for a New Years meal. The last item she made was her salmon. She always broiled hers, checking on it continuously in case it started to cook too quickly. It doesn’t take too long for salmon to cook, so in a matter of like, 20 minutes, we were ready to dig in.
It smelled so good! I was totally ready to get a piece. I mentioned to her that I can’t for the life of me get my salmon to stay moist when I bake it, but to the naked eye, it looked like we did about the same thing to it. And then she told me.
Mayonnaise?? Ewww. That does not sound good.
She assured me. Just taste it. If you add either mayonnaise or dressing, it will keep it moist.
But… mayonnaise has a very distinctive taste, right? I surely didn’t want to taste mayonnaise while eating my salmon. Those two flavors just didn’t seem to go together.
I tasted it. The best piece of salmon I had ever had.
It was true. It was moist, I couldn’t taste the mayonnaise, and it was simply perfect to say the least. She goes on to tell me, whatever I season it with, just spread some mayonnaise and it will come out moist every time.
Thanks Aunt Diana. To this day, I make my salmon that way.
I learned a lot from her. There was still more to be learned. She was a great person. I will always cherish knowing her. I literally think of her every time I make it. Isn’t it amazing how much small moments can be imprinted into your brain? It’s the little things, I tell ya!
So, from now on, if you want to ensure a moist piece of salmon every time. Do like Aunt Diana, put a layer mayonnaise, or two (which is what I do) on your salmon. Promise, you’ll love it!
- 2 lb Salmon
- 1 tsp Olive Oil
- 1/4 cup of mayonnaise
- 1 tsp Red Cooking Wine
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 1/2 tsp Seafood seasoning
- **my seasoning portions are a guesstimate, I usually just sprinkle light layers
- Preheat oven to 400 F
- Rinse off salmon and pat dry, lay salmon on piece of foil
- spread olive oil over salmon
- sprinkle salt, pepper, onion powder and garlic powder over salmon.
- In a bowl, mix mayonnaise and red cooking wine, sprinkle with garlic powder, onion powder.
- spread a layer of the mayonnaise mixture over salmon
- season lightly with seafood seasoning
- spread remaining mayonnaise over salmon
- sprinkle another light layer of seafood seasoning, salt and pepper
- Wrap in foil and place in oven
- Bake for 20-25 minutes