Kittencal's Convection Oven Baked Salmon Fillets
July 20, 2012
"I make my salmon this way very often in my convection oven, the mayonnaise coating will seal in flavor and moistness creating the most flavorful moist salmon! I don't bother measuring amounts the exact amounts do not matter for this just use the seasoned salt sparingly, use as much salmon as desired and use enough mayonnaise to coat all sides of the salmon generously. I prefer to use Atlantic salmon for this but any salmon fillet will do, my 20 minute cooking time is for basic sized Atlantic salmon fillets, cooking times will vary just slightly depending on the size of your fillets, whatever the size DO NOT overbake! You will need a flat wire rack to fit in your baking pan this will allow the air to circulate around the fish. For the best flavor extreme moistness choose fillets with bottom skin left on, the fillets can be prepared ahead and refrigerated until ready to bake"
Preheat oven to 450 degrees F (convection bake) -- your oven must be very hot before placing the salmon in to bake. Rinse the salmon well under cold water then pat dry using paper towels.
Place a rack in a baking sheet, then grease the rack with cooking spray. Place the salmon fillets on the rack skin side facing up.
Using a pastry brush, brush the skin side of the salmon fillet generously with mayonnaise (make certain to coat generously with mayo!). Sprinkle with garlic powder, seasoned salt then lemon pepper. Turn over and repeat with mayonnaise and spices (make sure the skin is facing down for baking). *** at this point you can cover an refrigerate until ready to bake.
Bake the salmon (convection bake 450 degrees F) for 20 minutes or until cooked -- do not turn the salmon convection air cooking will cook both sides of the fish -- the cooking time will vary depending on the size of your fillets, do not overbake or the salmon will be dry and not taste good!) baking time is for fillets about 1-inch thick or a little more).
Using a flat spatula slide under fillet/s and remove to a plate. Serve with lemon wedges (any leftover cold salmon makes FANTASTIC salmon salad!).
Tips & Variations
No special items needed.