My mother-in-law used to make the best baked salmon. I can't remember how she discovered the recipe that called for mayo blended with sour cream, but she was quite excited about it. So it makes even more flavor sense to use an aioli in place of the mayo. The salmon remains incredibly moist and tender. If you are lucky enough to have preserved lemons then use those in place of the lemon zest. This recipe can be easily halved. I would suggest serving this on a bed of wilted spinach with a side of mashed sweet potatoes. —Sagegreen
handful of fresh herbs, dill and parsley, maybe chives, divided
In This Recipe
Begin with a bowl resting on a tea towel (thanks, Food52 for the tip) by whisking the yolk, vinegar, garlic and a tiny splash of the grapeseed or canola oil together.
As you continue to whisk away with your better hand, slowly pour a thin stream of the same oil into the bowl. The mix should fluff up and pull together. At this point you can exhale and switch over to the olive oil. In the same fashion pour a slow steady stream into the bowl as you whisk continuously. Add the salt, zest, spice (a recipe is included on this site with my bluefish aioli). Taste and adjust the acidity and salt level if needed.
Preheat the oven to 350. Season the salmon with salt and pepper.
Whip the aioli and sour cream together. If you like, you can include herbs into the mix, or just reserve them all as fresh garnish. If you do want some in the mix, then mince a few tablespoons of fresh herbs and stir these in with the aioli/sour cream. Spoon over top of the salmon. Bake for @ 20-25 minutes in probably two shallow baking dishes or until the salmon is cooked to your liking: You don't want to overcook the salmon. To serve garnish with additional sprigs of fresh herbs and lemon wedges.