Baked salmon with dill, lemon and mayo by Nina!

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Remember this post with Asian Baked Salmon with Mayo?

I decided to cook the original recipie for dinner last friday and share it with you. My friend Tina has cooked this for me, and she got the recipie from her mother Nina. Thanks for a great recipie Nina!

This is something you whip up in no time, so it is perfect for a friday night dinner after work!

Since I have an obsession for lemon zest I couldn’t resist adding some. I also added some seeds ontop for a bit of crunch. You do as you please!

I made my own mayo, this time adding more flavour to it and using the handmixer to stiffen it up wich worked like a charm! But you could use store bought if you want to.

I wanted to raise the oven temperature this time to allow the salmon to brown a bit, bBut as you can see in my pics below I accidentaly raised it a bit to much 😦 The right temperature should be 440 degrees Farenheight or 225 degrees Celcius.

Have you bought a thermometer for cooking yet? No? Please get one, it helps you get perfect fish and meat everytime you cook!

Here we go!

Home made Mayo (optional)

  • 1 egg, roomtemperature (place in warm water for about 10 minutes if you forget to take out of fridge)
  • 1 tsp french, or unsweetened, mustard
  • 1 1/3 cup, or 3 dl, good quality neutral oil
  • lemon juice to taste
  • salt and pepper to taste


Crack egg into tall mixer owl suitable for handmixer.

Add mustard.

Start mixing.

Add oil, first by the drop, and as the mayo thickens you can add faster.

Add salt, pepper, lemonjuice to taste.


Salmon, 4 servings

  • The mayo you made or about 1 1/3 cup, or 3 dl, store bought, low carb.
  • 1 piece of fresh salmon about 1 1/2 pounds or 700 grams
  • 1 large bunch fresh dill
  • Zest from 1 lemon (optional)
  • salt and pepper to taste
  • 1 small handfull salad topping or seeds of choice, like sunflower or pumpkin (optional)


Set oven to 440 degrees Farenheight or 225 degrees Celcius.

Chop your dill roughly. You want enough to cover your salmon with an airy layer about 1/3 inch or 0,5 cm.

Zest lemon if using.

Place salmon on grease proof paper in a deep ovenproof dish.

Sprinkle generously with salt and pepper.

Add dill and sprinkle lemon zest ontop.


Spread the mayo evenly ontop of dill.

Sprinkle with salad topping or seeds.


Insert thermometer into thickest part of salmon. Set to 129 degrees Farenheight or 54 degrees Celcius.

Bake until done. If not using thermometer bake for 20 minutes. Check the salmon is baked through.

Let salmon rest for about 10 minutes.


Serve with lemon wedges and salad and maybe raw zoodles. Enjoy!


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