Baked Salmon with Basil Mayonnaise and Tomatoes

So far this year my new year’s resolution to get more fish into my diet seems to be right on track. The fact that it is currently salmon season is helping a lot. I simply can’t resist the beautiful pink lusciousness that is wild salmon. Now the task is to continue to think of new ways to serve it. This salmon is baked with garlic and tomatoes and then topped with a refreshing basil mayonnaise. I understand that basil mayonnaise on salmon sounds a bit odd, but trust me on this one. I wouldn’t steer you wrong.

If you go looking in the condiment aisle at your local grocery store chances are that you will not find basil mayonnaise. Well at least I know that I can’t. But here’s the cool part, making it is incredibly easy. All you need is your favorite mayonnaise, some fresh basil leaves, lemon juice and a pinch of salt. Not only is it good atop this salmon but I’m sure it would be equally delicious on the sandwiches and burgers that are sure to grace your table in the next few months.

Baked Salmon with Basil Mayonnaise and Tomatoes Recipe

Serves 2 Prep Time: Cook Time:


  • 2 salmon fillets, pin bones removed if present
  • kosher salt and fresh cracked pepper
  • 2 cloves garlic, minced
  • 4 tomato slices
  • 2 teaspoons olive oil
  • 1/2 cup mayonnaise
  • 10 basil leaves, chopped small
  • 1 teaspoon lemon juice



Preheat oven to 450 degrees. Line a baking tray with aluminum foil and spray with non-stick spray.


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.


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.


Remove salmon from oven. Tent with aluminum foil and sit for 10 minutes. It will continue cooking during this time.


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.




Leave a Comment

  • Reply
    August 15, 2010 at 1:03 pm

    I made this last night for dinner. I’m so glad I doubled the size, because now I get to have the leftovers for lunch! It was delicious and so simple to make.

  • Reply
    July 15, 2010 at 10:11 pm

    Good to hear that you liked it Jessy!

  • Reply
    July 12, 2010 at 3:11 pm

    It was delicious !

  • Reply
    A Little Yumminess
    June 30, 2010 at 4:04 pm

    This looks awesome. I am going to make this next week. I am sure even kids with eat this!

  • Reply
    June 29, 2010 at 5:40 pm

    We had this for dinner tonight with some cous cous and sauteed rainbow chard – it was delicious! We didn’t have any basil, so we substituted dill and scallions – YUM. I love how the garlic goes under the tomatoes – it gets soft, and kind of roasts. This is a great way to cook salmon, and our go-to way now!

    • Reply
      June 30, 2010 at 6:22 am

      Alyssa–Oh! I love the idea of dill and scallions. I will have to try that next time! :)

  • Reply
    CuriousEats - Lissa
    June 29, 2010 at 5:00 am

    Checked out your blog first thing this morning and now I’m stuck. I can’t stop looking at the picture. Looks so yummy I wish it was in front of me know. That tomato look like a field grown tomato too!

  • Reply
    June 28, 2010 at 6:51 am

    Looks lovely, sounds lovely and certainly tasted lovely. I was a guy on the new Cooking Channel (I think his show is “Chuck’s Day Off”) make smoked salmon in his wok. I’m going to try that soon and of course will post it.

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