It sounds weird, but mayo bakes up nicely on top of salmon. This soy mayonnaise baked salmon combines the mayo with umami tamari soy sauce, for a flavourful easy salmon dish that you can whip up for a weekday night dinner.
Keto Soy Mayonnaise Baked Salmon Recipe
- 1 lb salmon fillet
- ½ tablespoon plus 1 teaspoon tamari soy sauce (*May sub with coconut aminos
- Freshly ground black pepper, to taste
- 6 tablespoons avocado oil mayonnaise
- 1 tablespoon green onions, thinly sliced
Line a baking sheet with a silicon mat. Rub the salmon filets with ½ tablespoon of tamari soy sauce then sprinkle black pepper across the top. Flip the salmon skin side up. Rub the salmon skin with the remaining soy sauce and sprinkle with pepper again. Cover and refrigerate for 30 minutes.
Remove baking dish from the fridge and allow to come to room temperature for 15 minutes. Heat oven to 425°.
Bake salmon for 8 minutes then remove from oven. Spread mayonnaise over the fillet and bake until the mayo has browned and the salmon has cooked to an internal temperature of 145F (or flakes easily with a fork), around 10-12 minutes. Remove the salmon from the oven and set aside to let rest for 5 minutes before serving.
Did you make this keto soy mayonnaise baked salmon recipe? If so, how did it go? Please share your thoughts in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)