This quick baked salmon with mayo and parmesan is rich and flaky. An easy recipe of parmesan crusted baked salmon with mayonnaise.

This delicious Panko Crusted Salmon recipe is smothered in lemony mayonnaise and topped with buttery herbed Panko bread crumbs.

Get ready for a culinary treat with this simple yet scrumptious Salmon with Mayonnaise recipe! It's the perfect balance of creamy and savory flavors that will leave you wanting more.

I had baked salmon at a friend's house recently. (She is an Alaskan native and had some salmon she brought back from vacation. Yummy) She spread mayo and some seasonings on the fish then baked it. I had never heard of that before, but it was really good. I came up with my own twist using that idea. I made this last night and it was wonderful. Hope you enjoy!

Experience a mouthwatering adventure with this easy baked salmon mayonnaise. It's a fantastic addition to your repertoire of baked salmon recipes. The combination of salmon with mayo creates a creamy and delicious dish that's perfect for a special dinner. Try it today and delight your taste buds.

Salmon Mentai-don is a delicious, savoury, creamy rice dish topped with aburi (blow torched) salmon and a creamy mayonnaise mixed with fish roe (tobiko) or shrimp roe (ebiko). It's a cheat version of a mentaiko don made with just handful ingredients.

This easy salmon recipe takes just 12 minutes to make! The mayo salmon is incredibly tasty and flavour packed. (Whole30, Paleo, Keto, SCD)

Baked salmon fish in a creamy garlic dill sauce! So juicy and flaky! The mayonnaise makes a simple marinade for this baked salmon recipe that gets cooked in the oven in 20 minutes! Put this on the top list of salmon recipes to try, you'll love this!

Diversify your salmon habit with succulent, flavorful patties. The fat in salmon is very delicate and thus prone to liquefying when the fish is mechanically ground, so most salmon burger recipes call for mincing the salmon for burgers by hand, a tedious prospect when you’re making four hefty burgers. Instead, we cut our salmon into ¾-inch chunks and par-froze it before chopping it in the food processor. This brief chill fortified the fat against the heat-generating friction of the processor…