Mayonnaise-Roasted Side of Salmon

Time 30 minutes
Yields Serves 12
Mayonnaise-Roasted Side of Salmon
(Evan Sung / For The Times)

Heat the oven to 425 degrees. Line a half-sheet pan with parchment paper.


Mix the mayonnaise, mustard, miso and honey until smooth. Put the salmon on the prepared pan and sprinkle evenly with salt and then the ancho chile. Spread the miso mixture on top to evenly coat.


Roast until medium-rare, 15 to 20 minutes. A thin-bladed knife inserted into the thickest part should slide through with a little resistance. After you remove the knife, touch the flat side to the skin above your lip; it should feel warm. Sprinkle with the cilantro and serve warm with lime wedges.

Make Ahead:
The miso sauce can be refrigerated in an airtight container for up to 3 days before spreading on the fish.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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