Melt-In-Your-Mouth Salmon Fillets (Convection Oven Method)
"I make my salmon this way very often in my convection oven, the mayonnaise coating will seal in flavor and moistness creating the most flavorful moist salmon! I don't bother measuring amounts so all amounts are only only estimated really the exact amounts do not matter for this, use as much salmon as desired and use enough mayonnaise to coat all sides of the salmon generously --- I prefer to use Atlantic salmon for this but any salmon fillet will do, cooking times will vary just slightly depending on the size of your fillets --- for this recipe you will need a flat wire rack to fit in your baking pan this will allow the air to circulate around the fish."
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
5
ingredients
- 5 salmon fillets (skin left on one side)
- 1⁄2 cup mayonnaise (or as needed)
- 2 teaspoons dried dill weed (or to taste)
- 2 teaspoons lemon pepper (or to taste)
- seasoning salt (to taste)
- lemon wedge
directions
- Wash the salmon well under cold water then pat dry using paper towels.
- In a bowl mix together mayonnaise with dried dill and lemon pepper until combined.
- Using a brush coat all sides of the salmon fillets with the mayo mixture (make certain to coat the fillets generously with mayo!).
- Place a well-greased rack into a greased baking dish and set the salmon (skin-side down) onto the rack.
- Sprinkle the top of the fillets with seasoning salt.
- At this point you can cover an refrigerate until ready to bake.
- Set heat to 425 convection-bake (must use a hot oven).
- Bake the salmon for 20 minutes or until cooked (do not turn the salmon, the cooking time will vary depending on the size of your fillets).
- Serve the cooked fillets with lemon wedges.
Questions & Replies
-
I got a new convection oven. Bought it to reheat the stuffed milkfish last holiday. The recipe for salmon says to cook it in 400F But the temp on my convection is only up to 250F only. Would it be okay? updated Oh, mine is on Celsius. So i can cook it in 200C.
Reviews
-
A couple weeks ago my oven broke down so I dug my convection oven out of the garage and tried it with this salmon recipe. 5 minutes in and the house was filled with the most heavenly aroma! 20 minutes seem long to me so I stopped it at 15 just to check, the temp was fine but I let it finish anyway and it was delicious! I thought about possibly cutting back to 18 minutes but I ended up liking the crispy parts of the fish the best and it wasn't dry at all. I did leave out the dill because I didn't have any. Everything else, good as is, same temperature and time. Loved it!!! -
ABSOLUTELY DELICIOUS!!! I admit the only seasonings I had were a Lemon Herb seasoning mix that I heavily blended with a lower calorie mayonnaise. I blended it well and spread it generously on the filets, and OMG INSTANT HIT! You'll love it. -
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This came out fantastic; we loved it.<br/> Sorry I didn't take a photo.<br/>Rita -
Yummy! I wish more folks would give convection times and temps! Thx. for yet another great recipe.
