Name: Mayonnaise-Roasted Side of Salmon Recipe
Total time: 30 min
Yield: Serves 12
Ingredients: 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon white miso; 1 tablespoon honey; 1 whole skinless side of salmon (3 to 4 pounds); Kosher salt; ½ teaspoon ground ancho chile; 3 tablespoons finely chopped cilantro or dill; Lime wedges, for serving

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By Genevieve Ko

Dec. 12, 2019

The key to silky salmon is to avoid overcooking and to slather it with this mustard-mayonnaise sauce. Rich, salty and a little sweet, the mix burnishes onto the lightly spiced fish.

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2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon white miso

1 tablespoon honey

1 whole skinless side of salmon (3 to 4 pounds)

Kosher salt

½ teaspoon ground ancho chile

3 tablespoons finely chopped cilantro or dill

Lime wedges, for serving

Heat the oven to 425 degrees. Line a half-sheet pan with parchment paper.

Mix the mayonnaise, mustard, miso and honey until smooth. Put the salmon on the prepared pan and sprinkle evenly with salt and then the ancho chile. Spread the miso mixture on top to evenly coat.

Roast until medium-rare, 15 to 20 minutes. A thin-bladed knife inserted into the thickest part should slide through with a little resistance. After you remove the knife, touch the flat side to the skin above your lip; it should feel warm. Sprinkle with the cilantro and serve warm with lime wedges.

Make Ahead:

The miso sauce can be refrigerated in an airtight container for up to 3 days before spreading on the fish.

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.