If using thin filets, reduce cooking time by 4-10 minutes.
Preheat oven to 450.
- 4 thick wild coho salmon fillets (1.5-2″ thick) (I don’t care if coho or not, or wild vs. farmed)
- 1/2 cup mayo
- zest and juice of half a lemon
- 2 cloves minced (finely) garlic
- sea salt and fresh ground pepper to taste.
Place fillets skin side down on a pan that has been lined with Al
foil. Mix mayo with lemon juice, zest, and garlic. Smear mayo mixture
all over the top and sides of the fillets, then add salt and pepper.
Place into hot over and cook 18 minutes. If not done enough bake
another 1-2 minutes.