If you need a spring dinner that looks impressive without requiring a culinary degree, this is it. Salmon with basil mayonnaise is the kind of recipe that makes people think you spent hours in the kitchen when really, you spent about 25 minutes and most of that was the oven doing the work.

The star of the show is the homemade basil mayonnaise. I know “homemade mayo” sounds like something you’d see on a cooking competition, but I promise you — if you have an immersion blender and a mason jar, you can do this. It comes together in minutes and tastes so much better than anything from a bottle that you will genuinely never want to go back.

This recipe is perfect for entertaining, easy enough for a weeknight, and honestly one of the most crowd-pleasing salmon recipes I have in my back pocket. Let’s get into it.

Why You’ll Love This Salmon with Basil Mayonnaise

This recipe works because it’s simple without being boring. Oven-baked salmon is forgiving (no babysitting a hot pan), and the basil mayonnaise brings the whole plate to life with bright, herby flavour and a richness that feels like a restaurant meal.

It’s also endlessly flexible. The basil mayo is incredible on salmon, but it also goes with grilled chicken, as a sandwich spread, or honestly just eaten with a spoon while standing over the sink. No judgment.

Ingredients for Salmon with Basil Mayonnaise

Here’s everything you need to make both components from scratch.

For the Basil Mayonnaise

• 2 egg yolks
• 2 tablespoons lemon juice
• 1 cup vegetable oil
• 1/4 cup fresh basil leaves, thinly sliced
• Salt, to taste

For the Salmon

• 6 portions of salmon (approximately 6 oz each)
• Salt and pepper
• Olive oil

Tips for the Best Results

Use a Tall, Narrow Jar for the Mayonnaise

The immersion blender technique only works if you’re using the right container. A 500ml mason jar is ideal because the head of the blender sits right at the bottom, which is exactly where you need it. A wide, shallow bowl won’t work for this — the geometry matters.

Pour the Oil Slowly

This is the non-negotiable step. Add the oil gradually while keeping the blender running and slowly pulling it up through the mixture. The slow pour is what allows the emulsion to form and gives you that thick, creamy texture. Rush it and you’ll end up with a greasy, broken mess. (Been there. Take your time.)

Make the Mayonnaise Ahead

The basil mayo keeps in the fridge for up to three days, which makes this recipe excellent for dinner parties or meal prep. Make it the night before and the day-of work is minimal.

Know When Your Salmon Is Done

The 16 to 18 minute range exists because not all salmon fillets are the same thickness. Thinner pieces will be done at the 16-minute mark; thicker ones need closer to 18. You’re looking for the flesh to be firm and opaque all the way through. If it still looks translucent in the centre, give it another minute or two.

Don’t Skip the Parchment Paper

Line your baking sheet before you do anything else. Salmon skin has a tendency to stick, and parchment makes cleanup effortless and keeps the fillets intact when you go to serve them.

How to Make Salmon with Basil Mayonnaise

Step 1: Make the Basil Mayonnaise

Place the egg yolks and lemon juice in a tall jar, like a 500ml mason jar.

Set your immersion blender at the bottom of the jar. Start blending on low, and very slowly begin pouring in the vegetable oil in a thin, steady stream while keeping the blender running. As you pour, gradually pull the blender up through the mixture. You will see it transform into a thick, creamy emulsion right before your eyes — it genuinely never gets old.

Once all the oil is incorporated, stir in the sliced basil and season with salt to taste. Refrigerate until you’re ready to serve. This keeps for up to three days in the fridge.

Step 2: Bake the Salmon

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Place the salmon portions on the baking sheet and season generously with salt and pepper. Drizzle with olive oil.

Bake on the middle rack for 16 to 18 minutes, depending on the thickness of the fillets, until the salmon is firm and cooked through.

Remove from the oven and serve each piece with a generous dollop of basil mayonnaise on top.

Frequently Asked Questions

Can I make the basil mayonnaise ahead of time?

Yes, and I’d actually encourage it. The basil mayo can be made up to three days in advance and stored in the fridge in a sealed jar or airtight container. Making it ahead takes almost all of the prep work off your plate on the day you’re serving this.

Can I use store-bought mayonnaise instead of making it from scratch?

You can, and there are zero hard feelings here. Stir a generous handful of thinly sliced fresh basil and a squeeze of lemon juice into about one cup of good-quality store-bought mayo. It won’t be quite as silky as the homemade version, but it will still be delicious and nobody at your dinner table is going to complain.

What do I do if my mayonnaise breaks or won’t emulsify?

If the mixture separates or looks oily instead of creamy, it usually means the oil was added too quickly. To fix it, start with a fresh egg yolk in a clean jar and very slowly pour the broken mayo into it while blending. This almost always brings it back together.

How do I know when the salmon is fully cooked?

The salmon is ready when it looks firm and opaque all the way through. If you press the thickest part gently with a fork, the flesh should flake easily with no translucent or raw-looking areas in the centre. When in doubt, give it another minute — overcooked salmon is less fun than undercooked salmon, but undercooking fish isn’t an option.

Can I grill the salmon instead of baking it?

Absolutely. Grill the salmon over medium-high heat for about four to five minutes per side, depending on thickness. The basil mayo is just as incredible on grilled salmon.

What should I serve with this salmon dish?

This salmon pairs really well with roasted asparagus, a simple arugula salad, or crusty bread for scooping up extra basil mayo (highly recommend that last one). New potatoes or a light rice pilaf round it out nicely if you want something more substantial.

How long does leftover salmon keep?

Leftover baked salmon will keep in an airtight container in the fridge for up to two days. Store the basil mayo separately and add it fresh when you’re ready to eat.

Can I use a different type of fish for this recipe?

Yes. The basil mayonnaise works beautifully with other firm fish like halibut, sea bass, or trout. The bake time will vary depending on the thickness of the fillets, so keep an eye on it.

Salmon with Basil Mayonnaise

Print Recipe

• Author: Andrea Buckett

Ingredients

Basil Mayonnaise

2 egg yolks

2 tbsp lemon juice

1 cup vegetable oil

1/4 cup, thinly sliced basil leaves

Salt

The Salmon

6- 6 oz portions of salmon

Salt and Pepper

Olive oil

Instructions

Basil Mayonnaise

1. Place the egg yolks and lemon juice in a tall jar (like a 500ml mason jar).
2. Use an immersion blender, slowly pour the vegetable oil into the jar with the egg yolks, while continuously blending and pulling the immersion blender up through the oil. Eventually you will create a very thick emulsion.
3. Stir in the basil. Season with salt to taste.

Store in the fridge until ready to use – 3 days maximum.

 

Salmon

Preheat the oven to 350F line a baking sheet with parchment paper

1. Place the salmon on the prepared baking sheet. Season with salt and pepper and drizzle with olive oil.
2. Cook the salmon on the middle rack in the oven for 16-18 minutes (depending on the thickness) until firm and cooked through.
3. Remove the salmon from the oven.
4. Serve each piece with a dollop of the Basil Mayonnaise.

Serve each piece with a dollop of the Basil Mayonnaise.