Oven-Baked Salmon with Sun-dried Tomato and Salsa Mayonnaise

Main Course

Recipe courtesy of Jacque Pepin's Fast Food My Way

Serves 12



  • 1 teaspoon canola oil 
  • 1 large skinless and boneless salmon fillet (about 3 pounds) 
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • About 1 cup combined bread crumbs and ground hazelnuts or pecans (from 1 slice bread and ¼ cup nuts processed in a food processor)
  • Salsa mayonnaise 
  • 4 ounces sun-dried tomatoes packed in oil (about ¾ cup) 
  • ¾ cup Red Salsa
  • ¼ teaspoon salt
  • 2 cups mayonnaise 
  • 3 tablespoons chopped fresh chives
  • 1 cup coarsely chopped fresh herbs (a mixture of parsley, tarragon, chives, and chervil)

Jacque Pepin's Baked Salmon

Click image to enlarge


Heat the oven to 200ºF. Oil a platter with the oil. Arrange the salmon on the platter and sprinkle it with ¾ teaspoon salt and ½ teaspoon pepper. Turn the salmon over and sprinkle it with the remaining salt and pepper.

Sprinkle the breadcrumb/nut mixture on top of the fillet. Bake for 40 to 45 minutes, until the salmon is barely cooked. (I like it slightly rare inside.)

Meanwhile, for the mayonnaise: Put the sun-dried tomatoes and their oil in a food processor with the salsa. Process until smooth. Transfer to a medium bowl and mix in the salt, mayonnaise, and chives.

When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top. Serve warm or at room temperature with the mayonnaise.


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