Salmon Fillets With Basil Mayonnaise Recipe
The basil and garlic mayonnaise flavors these delicious baked salmon fillets perfectly. A great main dish for any occasion!
Baked salmon fillets take just minutes to fix and cook, and the basil mayonnaise complements it perfectly. If you’re looking for a way to elevate your plain baked salmon, try this easy recipe. The sauce is a simple blended mixture of sour cream, mayonnaise, garlic powder, basil, a scallion, and parsley. It’s a super simple mixture to fix, and it is the perfect sauce for salmon and other fish or seafood. Feel free to adjust ingredients to suit your taste. If the sauce is too thick, thin it with a small amount of milk or cream.
Serve the salmon over rice, with potatoes, or alongside a fresh salad. The basil mayonnaise can be made ahead, making this dish even easier when you need a fast, flavorful dinner.
What You’ll Like About This Dish
Easy weeknight meal. From prep to plate in under 30 minutes.
Fresh, herby flavor. Basil, parsley, and scallions brighten the creamy sauce.
Make-ahead friendly. The basil mayonnaise refrigerates well and stays smooth.
Ingredient Notes
- Mayonnaise: Creates the creamy base of the herb sauce.
- Sour cream: Lightens the texture and adds tang.
- Cream or milk: Optional, for thinning the sauce.
- Fresh basil: Key flavor—use chopped leaves or chiffonade.
- Scallion: Adds mild onion sharpness to balance the herbs.
- Parsley: Brings freshness and color.
- Garlic powder: Adds subtle garlic flavor without overpowering the herbs.
- Salmon fillets: Choose evenly sized fillets for even baking.
- Lemon juice: Brightens the fish and complements the basil mayo.
- Salt and pepper: Essential for seasoning both the fish and sauce.
Steps to Make Salmon Fillets With Basil Mayonnaise
- Blend the mayonnaise, sour cream, basil, scallion, parsley, and garlic powder.
- Thin with milk or cream if desired and season to taste.
- Refrigerate the basil mayonnaise until serving.
- Preheat the oven and line a baking sheet with foil.
- Place the salmon fillets on the prepared pan.
- Brush the fillets with lemon juice and season lightly.
- Bake until the salmon is cooked through but still moist.
- Serve with a spoonful or drizzle of the basil mayonnaise and garnish with parsley.
Tips for Salmon With Basil Mayonnaise
- Blend the sauce until completely smooth for the best texture.
- Use fresh basil—dried basil won’t provide the same flavor.
- Check the salmon early if the fillets are thin to avoid overcooking.
- Leftover basil mayonnaise makes a great sandwich spread.
Recipe Variations
- Grilled salmon. Grill the fillets instead of baking for a smoky flavor.
- Greek yogurt blend. Swap half the sour cream for yogurt for a tangier sauce.
- Citrus twist. Add lemon zest to the basil mayonnaise.
- Spicy version. Blend in a dash of red pepper flakes or a bit of jalapeño.
- Herb mix. Add tarragon, dill, or chives for a more complex flavor.
Serving Suggestions
- Serve with rice, quinoa, or roasted potatoes.
- Pair with a green salad or roasted vegetables.
- Add crusty bread to complete the meal.
- Garnish with extra basil or parsley for color.
How to Store Basil Mayo and Salmon
Refrigerate: Store leftover salmon and mayo separately. Salmon keeps 2 days; sauce keeps 3 to 4 days.
Freeze: Avoid freezing the mayo; it will separate. Salmon can be frozen up to 2 months.
Reheat: Warm salmon gently in a low oven or microwave at 50% power.
Salmon Fillets With Basil Mayonnaise Recipe
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Optional: 1 to 2 tablespoons cream or milk
- 2 tablespoons basil, chopped
- 1 scallion, coarsely chopped
- 1 tablespoon fresh parsley, chopped, plus more for garnish
- 1/8 teaspoon garlic powder, or to taste
- Kosher salt, to taste
- black pepper, freshly ground, to taste
- 1 1/2 pounds salmon fillets, 4 fillets, about 6 ounces each
- 1 tablespoon lemon juice
Instructions
- In a blender or food processor, combine the mayonnaise, sour cream, chopped basil, chopped scallion, parsley, and 1/8 teaspoon of garlic powder. Blend until smooth.
- If desired, thin the mixture with some cream or milk. Taste and add salt and pepper, as needed. Add extra garlic powder, if desired.
- Put the mayonnaise mixture in a bowl or jar; cover and refrigerate until serving time.
- Preheat the oven to 425 F.
- Line a rimmed baking sheet with foil and spray it with nonstick cooking spray. Place the salmon fillets on it, skin-side down.
- Brush the salmon fillets with lemon juice and sprinkle them lightly with salt and pepper.
- Bake in the preheated oven for about 12 to 15 minutes, or until the fish is cooked through but still somewhat moist. If the fillets are quite thick, check with an instant-read thermometer. The minimum safe temperature is 145 F and they shouldn’t be much above that.
- Serve the salmon with a drizzling of the basil and garlic mayonnaise and finish with some fresh chopped parsley.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
