I make salmon juicier and tastier by coating the fillets in 1 simple ingredient chef loves

By Angela Patrone, Senior Lifestyle Reporter

01:30, Sun, Sep 27, 2026

Cooked salmon

I make salmon juicier and tastier by coating the fillets in 1 simple ingredient chef loves (Image: Angela Patrone)

Alongside albacore tuna, salmon is one of my favourite types of fish to have for lunch or dinner. Just like with chicken breasts, this popular pink-fleshed fish has gained quite a reputation among many food lovers as being boring and drab. Eating the same meals over and over again can make anyone grow tired, but the beauty of a protein like this fish is that there are infinite cooking possibilities.

I love experimenting with different ingredients to improve the flavour of salmon, like using miso paste and soy sauce. One specific ingredient has caught my eye recently that I've never used to cook salmon, and that’s mayonnaise. I came across this cooking tip from former chef Karen, who's the voice behind the recipe blog Family Style Food. After coating salmon in mayonnaise several times, I’ve found that this helps the seasonings get more absorbed into the fish and keeps it juicy and succulent in the air fryer.

Salmon cooking ingredients

Mayonnaise puts the brakes on moisture loss, keeping your salmon wonderfully juicy as it cooks (Image: Angela Patrone)

Why use mayonnaise to coat your salmon?

Mayonnaise is made up of oils, eggs and a little acid, which will act as a protective coating around the fish to keep the skin moist. It turns golden brown at low heat without drying out the salmon.

It basically puts the brakes on moisture loss, keeping your salmon wonderfully juicy as it cooks, and you'll end up with a delicious, flavourful meal that hardly takes any work at all.

I was sceptical the first time using this ingredient, as I didn’t want the fish to taste of mayonnaise. However, once the fish is cooked, the flavour of the mayonnaise disappears, and you’re just left with a perfect creamy texture.

While butter can be used to coat salmon, the chef noted that mayonnaise works better at keeping the moisture locked into the fish during the cooking process.

Lemon mayonnaise

Add lemon juice and garlic to the mayo (Image: Angela Patrone)

Salmon seasonings

Combine the seasonings before applying to the fish (Image: Angela Patrone)

Salmon coated in seasonings

Coat the salmon in seasonings before adding the mayo (Image: Angela Patrone)

Seasoned salmon coated in mayonnaise

Drop spoonfuls of the lemon mayo over the top of the fish (Image: Angela Patrone)

How to make salmon juicier and tastier

Ingredients (serves two)

Two salmon fillets
Two tablespoons of mayonnaise
One teaspoon of lemon juice
One teaspoon of garlic puree or chopped garlic
Half a teaspoon of smoked paprika
A drizzle of olive oil (optional)
Salt and pepper

Method

I start by mixing the mayonnaise, garlic, and fresh lemon juice in a small bowl. This can be mixed ahead, covered and refrigerated for up to one day. I spread it over the salmon just before cooking.

I then blend the spices by combining smoked paprika, sea salt, and black pepper in a small bowl.

It’s then time to drizzle some olive oil onto the salmon before sprinkling the spice blend over the salmon. Rub it into the flesh with your fingers or the back of a spoon.

Drop spoonfuls of the lemon mayo over the top of the fish. Use a spoon or spatula to spread it out in one even layer.

I like to cook the salmon in the air fryer for 10 minutes at 150C, but you can bake it in a preheated oven at 160C. In the oven, the salmon will need 17 to 20 minutes.

When the fish is done, the flesh should look opaque and feel firm to the touch when pressed at the thickest part of the fish.

I find the salmon comes out wonderfully rich, creamy, and perfectly moist to the point that each bite practically melts on your tongue.