Baked Salmon with Garlic Black Pepper Lemon Aioli
Tender baked salmon fillets paired with a zesty, egg-free lemon aioli that combines creamy vegan mayo with fresh garlic, lemon juice, and zest. The salmon bakes in convenient parchment packets that steam the fish to perfection while keeping it moist. This simple yet elegant dish works beautifully for weeknight dinners or entertaining, offering clean flavors that let the salmon shine. The dairy-free aioli adds richness without overwhelming the delicate fish.
Ingredients
Instructions
- 1
Preheat oven to temperature indicated on package
- 2
Place each fillet in its provided parchment package, fold up and lay on a baking sheet
- 3
Bake for 20 minutes
- 4
Whisk aioli ingredients together in small bowl and set aside until fish is done
- 5
Carefully open parchment package, being careful of steam
- 6
Top each fillet with sauce and chopped parsley and lemon juice if desired
Tips
Be very careful when opening the parchment packets as hot steam will escape quickly and can cause burns.
Make the aioli ahead of time and refrigerate to let flavors meld together for even better taste.
Good to Know
Refrigerate leftover aioli for up to 3 days. Cooked salmon keeps 2-3 days refrigerated.
Make aioli up to 1 day ahead and refrigerate. Cook salmon just before serving.
Serve immediately while salmon is hot with the aioli on the side or drizzled on top.
Common Mistakes
Don't overbake the salmon to avoid drying it out - follow package timing exactly.
Open parchment carefully to avoid steam burns.
Substitutions
same creamy base
FAQ
Can I use fresh salmon instead of frozen?
Yes, use fresh salmon fillets and bake at 400°F for 12-15 minutes depending on thickness.
How long does the aioli keep?
The aioli keeps refrigerated for up to 3 days in an airtight container.
Can I make this dairy-free?
This recipe is already dairy-free when using vegan mayo instead of regular mayonnaise.