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Baked Salmon with Herbed Mayo

Submitted by:

Amy Gallagher



Country of Origin:

United States

Cook time:

45 minutes




1 pound salmon fillet
1 cup Duke's mayonnaise (other mayo is fine)
1 cup chopped fresh parsley
1 tablespoon lemon juice
2 teaspoons seasoning salt


1. Preheat oven to 350 degrees Fahrenheit.
2. Line a baking pan with foil.
3. Combine mayo, parsley, lemon juice, and seasoning salt in a small bowl. Mix well.
4. Place salmon fillet on prepared pan. Spread mayonnaise mixture evenly over the salmon.
5. Bake salmon for 20 to 25 minutes or until salmon flakes easily with a fork. Be very careful not to overcook as overcooked fish can be dry and rubbery tasting.

What makes this recipe special?

Seattle's prime location on Puget Sound means that our fish is both local and fresh caught. One of the most iconic places in Seattle is the fish market in Pike Place (not Pike's Place!). People come from all around the world to watch fishmongers throw salmon around before grabbing some smoked salmon to take home to their family. Seattle is also a gateway for the endangered Chinook salmon, which migrate from the rivers in the Cascade Mountains to Puget Sound.

Much like the RTI Seattle office, this recipe takes something from the South (Duke's mayo) and combines it with something from the Pacific Northwest (salmon). The mayo keeps the fish moist, which is helpful in a dish that is so often overcooked. We suggest lemon and parsley with this dish, but you could use a variety of different herbs and spices. Enjoy!