Mayonnaise made its way into Russia’s everyday culinary vernacular in the 19th century, when it was first known as sauce provençal. In this dish, it enrobes salmon seasoned with soy sauce and transforms into a delicious, golden crust as it bakes. Cooking with mayonnaise isn’t as odd as it seems when you consider that the ingredient is composed merely of oil, lemon juice, and eggs. Serve this rich, satisfying dish with roasted potatoes, sautéed vegetables, or a cold beet salad.
- 1 tsp. canola oil
- 8 (2″ x 3″) skin-on boneless salmon filets (about 2 lbs.)
- 1 tbsp. plus 2 tsp. soy sauce
- 3⁄4 cup mayonnaise
- Grease an 8″ × 8″ baking dish with the oil. Rub the salmon filets with 1 tbsp. of the soy sauce, then arrange them snugly in the prepared dish, skin side up. Rub the salmon skin with the remaining soy sauce; cover dish with plastic wrap and refrigerate for 30 minutes.
- Heat oven to 425°. Remove baking dish from refrigerator and set aside to let come to room temperature for 15 minutes. Spread the mayonnaise evenly over the salmon, spreading it out to the edges of the baking dish. Bake, rotating once, until skin is golden brown and salmon is cooked through, about 20-25 minutes. Remove the salmon from the oven and set aside to let rest for 5 minutes before serving.