Sometimes the simplest recipes are the ones that surprise you most. Smithey’s 1970’s Mom’s Mayo-Grilled Salmon is a nostalgic, no-fuss recipe that delivers perfectly tender salmon with a beautifully golden finish. The mayonnaise helps lock in moisture while creating a rich, flavorful crust as the fish cooks. It’s the kind of retro cooking trick that has stood the test of time for a reason, especially when paired with the high-heat performance of the Smithey Carbon Steel Fish Pan.
Smithey 1970's Mom's Mayo-Grilled Salmon
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Smithey 1970's Mom's Mayo-Grilled Salmon
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Author:
Jordan
Servings
4
Sometimes the simplest recipes are the ones that surprise you most. Smithey’s 1970’s Mom’s Mayo-Grilled Salmon is a nostalgic, no-fuss recipe that delivers perfectly tender salmon with a beautifully golden finish. The mayonnaise helps lock in mois...
Ingredients
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1/4 cup (80 ml) Best Foods (Hellman’s on the East Coast) mayonnaise
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2-3 pounds (1.8 kg) wild sockeye salmon, scaled, trimmed, and pin bones removed
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1 teaspoon salt
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Lots of freshly ground pepper
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Lemon juice, to taste
Directions
Heat the oven to 425°F. Mix the lemon juice with the mayonnaise. Place the filets skin side down in the Smithey skillet and slather the top side with mayonnaise evenly. Season with salt and lots of fresh cracked pepper.
Place the pan in the oven and cook for about 12 minutes and when the mayo begins to bubble and turn brown. You want the thickest part just barely firm to the touch. I like a bit of translucence at the center of the filet if possible.
Pull salmon from the oven and let it rest about 5 minutes before serving.