"Salmon and mayonnaise are two ingredients that you might not be accustomed to using together in the same recipe. It may sound like a strange combination, but there are perks to combining the two ingredients when it comes to making baked salmon. When baked, the creamy, tangy condiment enhances the fish by giving it more flavor while ensuring it's moist on the inside - yet also keeps it perfectly crisp on the outside."
"Mayonnaise is mostly fat with its main ingredients being an emulsion of oil and eggs. The water in the mayo evaporates during cooking, leaving the concentrated fats and proteins behind to coat the salmon, creating a uniform, crispy layer on the outside. It's the same reason why some swap butter for mayonnaise when making grilled cheese. The rest of the mayo is absorbed by the salmon, giving it moisture and helping your go-to seasonings penetrate the meat,"
A thin coating of full-fat mayonnaise on salmon concentrates fats and proteins as water evaporates, producing a uniform, crispy exterior while keeping the interior moist. The absorbed mayo helps seasonings penetrate the meat similarly to fried chicken or pan-seared steaks, without leaving a pronounced mayonnaise taste. Use about 1/2 cup for a 2–3 pound whole filet or roughly 1 tablespoon per 6-ounce filet for smaller cuts. Full-fat mayonnaise yields the best results; avoid light or reduced-fat versions. Variations like chipotle or sriracha mayo or mixed hot sauce can add additional flavor.
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