Ingredients:
5 salmon fillets (I used wild caught sockeye salmon)
5 tbsp mayo
3 tbsp of masago eggs (bought mine from the fish section at h mart)
1 tsp honey
1 small onion, grated
1 green onion, chopped
1 tbsp of sriracha (I made half with and half without)
1 lemon, thinly sliced
1/2 of a lemon for lemon juice
1 tbsp of olive oil
salt + pepper
Directions:
1. Preheat oven to 400 ℉. While the oven is heating, salt and pepper your salmon fillets. Squeeze 1/2 of a lemon over the salmon fillet pieces.
2. In a small bowl, grate 1 small onion. Add your chopped green onions, mayo, masago eggs, honey, and sriracha. Mix all ingredients together.
3. Optional: lightly oil your baking pan or use a non-stick baking pan. Place the salmon fillets skin down and spoon over the masago mayo sauce over each fillet piece. Make sure to cover all areas of the fillet with the mayo sauce generously. Place your thinly sliced lemon pieces on top.
4. When the oven is ready, place the pan in and bake the fillets at 400℉ for 10-12 minutes or until the internal temp reaches 130 ℉ (I cooked mine for 10 minutes.) When done, broil for 2 minutes.
5. Serve the mayo + masago baked salmon fillets with my cucumber salad or oven roasted broccoli. Enjoy!!
