This was delicious! My husband was a little worried about the mayo, but you couldn't taste it once the fish was cooked. I added a little Old Bay Blackening seasoning too.

Some people wonder why you would use mayo on fish. Mayo adds oil to fish which is generally less at producing. It also removes the murky taste from them. Salmon crosses salt and fresh waters. Fresh water feedings add a murky flavor to the meat of the fish. The mayo actually reduces this or completely eliminates it.

Being raised on pure seafood, freshly caught, this is the one trick we were told about for any fish which habitats in both fresh and salt water.

I cooked a fillet that was pretty thick on one end and I cooked it for 25 minutes at 375 degrees and it was still pretty raw at the thick end. I turned up the heat to 400 degrees and cooked it for another 10 minutes before it got flaky. I had preheated the oven properly and the fillet was at room temp. when I put it in the oven. So be aware that the size of the fillet can make for a much longer cooking time and even a higher temp.

This recipe was my first attempt at making Salmon. It was wonderful!!!

Super easy and very good, no paprika so just used salt and pepper, no mrs dash either.... still tasted great.

This is a great recipe, simple easy and best of all tasty. To accent the flavor try leaving the skin on (an Alaska trick)and setting the skin side down. This adds a flaky/moist gradient throughout the fish oh and trim off extremely thin portions cook seperately before hand and make a salmon dip for hors de ouvres.

This was an excellent recipe. I did not have the same seasonings, so I added garlic salt and lemon pepper. My teenage boys actually loved it and asked for seconds!

I like to add a lot of mayo (so it's like a sauce), and throw in a ton of raw onions (sliced into rings) to cook with the fish. Delish!

I just got done having a tough night with a chemical reaction engineering exam, so I turned to a fillet o' salmon, popped it in the oven with a variety of spices and fresh garlic and onion. Scrumtrelescent :)

I love this. I will cook it again and save the recipe. I had to cook it a little bit more because of the thickness of the salmon. Thanks.