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; we love it whatever way it's cooked.
- 4 (4 ounces each) salmon fillets
- salt and pepper to taste
- 4 tablespoons mayonnaise
- 1 tablespoon tamarind base powder
- Rinse 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 400 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.
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; we love it whatever way it's cooked.
However, my favorite method to prepare the fish is to top the fillet with mayo and pop it in the oven for a quick broil. My top cooking hack is baking fish, mussels, and shrimp with a mayo topping. It's almost impossible to overcook them!
The thin film of mayo creates a protective crust that 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 five 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.
- Serve with steamed rice, buttered noodles, roasted potatoes, and vegetable sides 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 lunch.
- Enjoy leftovers cold over green salads, or use them as a sandwich filling.
- 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.
“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.”
