Name: Baked Salmon with Sun-Dried Tomato Mayo Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 4 fillets fresh salmon, 6 oz each, center cut, even pieces; 1/4 cup chopped sun-dried tomatoes; 1/4 cup mayonnaise; 3-4 garlic cloves (3 if large), minced; 1/2 teaspoon dried oregano; 2 tablespoons chopped fresh basil, plus extra for garnish; Optional: dash red pepper flakes; Extra virgin olive oil; Kosher salt, to taste; Black pepper, to taste

Jump to Recipe· 4.1 from 69 reviews

If you are looking for a quick yet impressive dish that bursts with Mediterranean flavors, the Baked Salmon with Sun-Dried Tomato Mayo Recipe is a total game changer. This recipe combines tender, flaky salmon with a vibrant, creamy sun-dried tomato mayo that’s packed with fresh herbs and just the right touch of garlic and spice. It’s effortlessly elegant, perfectly healthy, and ready in just about 20 minutes—making it an ideal choice for weeknight dinners or when you want to impress without the fuss.

Ingredients You'll Need

A metal baking tray with four rectangular pieces of cooked white fish laid out in a row. Each fish piece has a golden-brown topping made of small bits of crispy browned ingredients, likely spices and herbs, with some melted cheese or sauce visible. The tray has baked-on spots and a slightly greasy texture around the fish pieces. The background surface is white marble. The light is soft and natural. Photo taken with an iphone --ar 4:5 --v 7

With just a handful of simple ingredients, this recipe balances fresh and pantry staples to create an absolutely delicious meal. Each component plays a vital role in shaping the creamy texture, bright flavors, and beautiful presentation of this dish.

4 6 oz fillets fresh salmon: Choose center-cut pieces for even cooking and the best texture.
¼ cup chopped sun-dried tomatoes: These bring a tangy, sweet punch that enhances the mayo perfectly.
¼ cup mayonnaise: The creamy base that binds everything together and keeps the salmon moist.
3-4 garlic cloves: Minsced finely, they add a warm, savory depth without overpowering.
½ teaspoon dried oregano: A lovely herbaceous note that complements the Mediterranean vibe.
2 tablespoons chopped fresh basil: Adds brightness and freshness; save extra for garnish.
Optional dash red pepper flakes: A little kick for those who like a touch of heat.
Extra virgin olive oil: Used to coat the pan and enhance the overall flavor.
Kosher salt and black pepper: Essential seasonings to bring out the natural flavors of the salmon and topping.

How to Make Baked Salmon with Sun-Dried Tomato Mayo Recipe

Step 1: Preheat and Prepare Your Oven

Start by preheating your oven to 425 degrees Fahrenheit. This high temperature will quickly roast your salmon, giving it a wonderful, tender finish without drying it out.

Step 2: Mix the Sun-Dried Tomato Mayo

In a small bowl, combine the chopped sun-dried tomatoes, mayonnaise, finely minced garlic, dried oregano, chopped fresh basil, and a pinch of red pepper flakes if you’re using them. Stir everything together until you have a vibrant, creamy mixture that’s bursting with color and flavor.

Step 3: Prepare the Salmon

Lightly coat a small baking sheet with a splash of extra virgin olive oil to prevent sticking. Place your salmon fillets skin side down on the sheet. Season each fillet with a sprinkle of kosher salt and freshly ground black pepper—season lightly since the mayo mixture adds extra savory notes.

Step 4: Coat with the Tomato Mayo Mixture

Spread the sun-dried tomato mayo evenly on top of each salmon fillet. Be generous to ensure every bite will have that delicious, tangy creaminess that sets this dish apart.

Step 5: Bake to Perfection

Pop the baking sheet into your preheated oven and bake for about 15 to 17 minutes. Salmon typically cooks quickly, so keep an eye on it—aim for an internal thickness of approximately 1 ½ inches to reach perfect doneness in 15 minutes. The mayo topping will slightly brown and meld beautifully with the tender fish.

Step 6: Final Touch

Once out of the oven, sprinkle fresh chopped basil over each fillet for an aromatic, fresh finish. Your Baked Salmon with Sun-Dried Tomato Mayo Recipe is now ready to wow your taste buds!

How to Serve Baked Salmon with Sun-Dried Tomato Mayo Recipe

On a white plate with a subtle ripple texture, there is a single piece of cooked salmon with a light pink color and flaky texture, topped with a layer of sun-dried tomatoes that are dark red and slightly crisp, along with scattered chopped green herbs adding a fresh touch. The salmon is garnished with whole and torn bright green basil leaves placed around and on top. A silver fork is picking up a small chunk of the salmon, showing the soft inside layers. The plate rests on a white marbled surface, and fresh green basil leaves are visible at the bottom left corner outside the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil is an excellent garnish that lends a pop of color and an herbal lift to this dish. You can also add a lemon wedge on the side for optional brightness and acidity that complements the richness of the salmon and mayo mix perfectly.

Side Dishes

To make a truly balanced meal, serve your baked salmon with light sides like roasted asparagus, steamed green beans, or a crisp mixed greens salad. For a heartier option, try garlic mashed potatoes or a quinoa pilaf infused with fresh herbs to echo the Mediterranean style.

Creative Ways to Present

For a special occasion, plate your salmon on a bed of creamy polenta or alongside a vibrant ratatouille. Drizzle a little extra virgin olive oil and scatter some microgreens for added texture and elegance. This dish shines beautifully on both casual and festive dining tables.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, keep the cooked salmon in an airtight container and refrigerate it for up to one day. Make sure to cover it tightly to maintain moisture and prevent the strong aroma from spreading in your fridge.

Freezing

The best approach is to freeze the uncooked, seasoned salmon prior to baking for up to one month. Wrap it well in plastic wrap and foil to preserve freshness. However, freezing cooked salmon with the mayo topping might affect texture and flavor, so it’s less recommended.

Reheating

When reheating, gently warm your salmon in a low oven (around 275°F) for 10-15 minutes. This helps retain its moistness and flavor without overcooking. Avoid microwaving if possible, as it may dry out the fish and cause uneven heating of the topping.

FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just be sure to thaw the salmon completely in the refrigerator before preparing the dish to ensure even cooking and the best texture.

What can I substitute for mayonnaise in this recipe?

If you prefer a lighter option, Greek yogurt makes a great substitute without sacrificing creaminess, while adding a slight tang that complements the sun-dried tomatoes beautifully.

Can I prepare the sun-dried tomato mayo mixture ahead of time?

Yes, you can mix the sun-dried tomato mayo up to one day before baking. Store it in an airtight container in the fridge. Just give it a quick stir before spreading over the salmon.

Is it possible to make this recipe dairy-free?

This recipe is naturally dairy-free as it uses mayonnaise, so it’s perfect for those avoiding dairy. Just double-check that your mayo is dairy-free if you’re buying store-bought.

How do I know when the salmon is done?

Look for salmon that flakes easily with a fork and has turned opaque throughout. The internal temperature should reach around 145°F for safe consumption.

Final Thoughts

There’s something truly special about the Baked Salmon with Sun-Dried Tomato Mayo Recipe that makes it a standout dinner any night of the week. It’s quick, vibrant, and packed with flavor that feels just a bit indulgent but is still healthy and wholesome. Give it a try—you might just find your new favorite salmon recipe to cook again and again!