Baked Salmon with Tomatoes and Basil Aioli

Baked Salmon topped with tomatoes and a creamy basil aioli. It’s a quick, easy and delectable summer dinner! 

Living in the Pacific Northwest means that we get a lot of fresh, wild salmon in our markets. And it has become a favorite as of late. My kiddos are partial to my Baked Salmon with Lemon Caper Butter because they can’t get enough of capers. While my husband and I will eat salmon pretty much anyway we can. 

This is a recipe that I posted years ago and thought it was about time to take some pretty new pictures. And boy am I glad I did because this is a recipe is a good one! The salmon is perfectly tender, the tomatoes are sweet and roasted and the basil aioli brings a luscious bright creamy bite to the whole thing. 

Let’s talk about what you’ll need to make it. 

Baked Salmon with Tomatoes and Basil Aioli Ingredients: 

• SALMON FILLETS: I used fresh, wild Coho Salmon Fillets in this recipe. They were a little on the pricey side but worth it for the flavor. That being said, use whatever type of salmon that you prefer. Make sure you remove the pin bones if your fish monger hasn’t done it for you. 
• TOMATOES: I used campari tomatoes because they are my absolute favorite. They are sweet, juicy and less acidic than most. If you have access to them buy them. If you can’t, get vine-ripened tomatoes. 
• SALT/PEPPER
• GARLIC
• MAYONNAISE: This is going to be the base of the aioli. Instead of making your own aioli with eggs, you’ll be making a “cheaters aioli” by using mayonnaise. 
• LEMON JUICE: Fresh lemon juice is essential in making aioli. It really helps cut the creaminess of the mayo. 
• BASIL: Fresh basil will work the best in this recipe. When compared to dried basil, it’ll give you the best flavor. 
• OLIVE OIL: To coat the salmon and add a touch of flavor to the mayonnaise. 

Step by Step Photos and Instructions:

Making this Baked Salmon with Tomatoes and Basil Aioli is so easy. And best of all it’s a super quick meal making it perfect for weeknights.

• STEP #1: Preheat oven to 450 degrees. Line a baking tray with aluminum foil and spray with non-stick spray.
• STEP #2: Place salmon fillets on prepared baking sheet. Sprinkle with salt, pepper and minced garlic. Lay 2 slices on top of each salmon fillet, drizzle 1 teaspoon of olive oil over each fillet. Place in the oven and cook for 10 minutes.
• STEP #3: While the salmon is cooking combine mayonnaise, chopped basil, lemon juice and a pinch of kosher salt in a bowl. Mix well. Refrigerate until ready to use.
• STEP #4: Remove salmon from oven. Tent with aluminum foil and sit for 10 minutes. It will continue cooking during this time.
• STEP #5: Use a thin spatula to separate the skin from the salmon fillets. Carefully transfer the fillets to a serving platter. Place two dollops of basil aioli on top of the tomatoes. Serve.

Storage and Leftovers:

Store any leftover salmon covered in the refrigerator and use within a day or 2. I shredded it a bit and spooned it up with crackers the next day and it was delicious. You can store the basil aioli in the fridge as well. It should last for a day or two. It’d be great for a sandwich spread!

Looking for more salmon recipes? Check these out:

This Smoked Salmon Salad is loaded with spinach, smoked salmon, walnuts and a delectable caper vinaigrette. Makes a hearty lunch or dinner!

Oven Roasted Salmon with Olives is a simple, easy to follow recipe that is packed with flavor! Perfect for weeknights.

This Salmon with Dijon Tarragon Sauce is going to be your new favorite way to make salmon. Easy enough for a weeknight but decadent enough for date night! 

Note: Originally published in 2010. Updated in 2026 with an improved recipe, new photos, step by step photos and nutrition information.

Baked Salmon with Basil Mayonnaise and Tomatoes

20m

Prep

10m

Cook

30m

Total

Servings

− 2 +

Ingredients

• 4 6 ounnce salmon fillets (pin bones removed if present)
• kosher salt and fresh cracked pepper
• 2 cloves garlic (minced)
• 2 - 4 campari tomatoes (cut into 8 slices)
• 4 teaspoons olive oil

Basil Aioli

• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 10 basil leaves

Instructions

1. Preheat oven to 450 degrees. Line a baking tray with aluminum foil and spray with non-stick spray.
2. Place salmon fillets on prepared baking sheet. Sprinkle with salt, pepper and minced garlic. Lay 2 slices on top of each salmon fillet, drizzle 1 teaspoon of olive oil over each fillet. Place in the oven and cook for 10 minutes.
3. While the salmon is cooking make the aioli. Combine mayonnaise, chopped basil, lemon juice, olive oil and a pinch of kosher salt in a bowl. Mix well. Refrigerate until ready to use.
4. Remove salmon from oven. Tent with aluminum foil and sit for 10 minutes. It will continue cooking during this time.
5. Use a thin spatula to separate the skin from the salmon fillets. Carefully transfer the fillets to a serving platter. Place two dollops of basil mayonnaise on top of the tomatoes. Serve.

Nutrition Facts

Amount per serving

Calories

663

% Daily Value*

Total Fat 57g 73%

Saturated Fat 9g 45%

Cholesterol 117mg 39%

Sodium 625mg 27%

Total Carbohydrate 2g 1%

Dietary Fiber 0g

Total Sugars 0g

Protein 35g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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