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1970's Mom's Mayo-Grilled Salmon
"Those who know me well know my love for mayonnaise. Of course, I love homemade aioli and
other mayonnaises, but I also find that commercial mayonnaise, specifically Best Foods as we
know it on the west side of the continent, is an MVP in the kitchen. I lavish it into tomato
sandwiches, buzz it into green goddess dressing, and here in a throwback move, deploy it as a
marinade. The fat in the mayo keeps the salmon moist on the grill and the protein encourages
the surface to get all bubbly and brown."
Chef Renee Erickson
Ingredients
Serves 4
1/4 cup (80 ml) Best Foods (Hellman’s on the East Coast) mayonnaise
2-3 pounds (1.8 kg) wild sockeye salmon, scaled, trimmed, and pin bones
removed
1 teaspoon salt
Lots of freshly ground pepper
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Instructions
1
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.
2
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.
3
Pull salmon from the oven and let it rest about 5 minutes before serving.
