Mayonnaise Grilled Salmon Recipe

Plate of salmon with sauce
Monty Rakusen/Cultura/Getty Images
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
901 Calories
80g Fat
2g Carbs
42g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2
Amount per serving
Calories 901
% Daily Value*
Total Fat 80g 102%
Saturated Fat 13g 64%
Cholesterol 149mg 50%
Sodium 628mg 27%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 42g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for mayonnaise grilled salmon has been around for a while and it's always worth going back to.

Spreading mayo on fish before grilling it may seem odd, but mayo is mostly oil flavored with lemon juice, salt, and sometimes mustard and herbs—exactly the sort of ingredients you might ordinarily coat fish with before grilling it.

And in fact, dilled mayonnaise is an even better choice than regular mayonnaise when making this. The flavor is best when grilled over charcoal, but it's mighty good even if you use a grill pan on the stove.


  • For the Salmon:
  • 2 (6-ounce) salmon fillets (skinless)
  • For the Dilled Mayonnaise:
  • 3/4 cup mayonnaise (good quality)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sesame oil
  • 1 teaspoon shallot (minced)
  • Optional: 1/8 teaspoon Tabasco
  • 2 to 3 teaspoons fresh dill​ (chopped)

Steps to Make It

Note: while there are multiple steps to this recipe, this salmon dish is broken down into workable categories to help you better plan for preparation and grilling.

Prepare the Salmon

  1. Gather all of the ingredients.

  2. Carefully run your finger up the center of the fillet (against the grain) and if you find any pin bones, pull them out with a small pair of needle-nosed pliers.

  3. Pat the fillets dry and set aside.

Make the Dilled Mayonnaise

  1. In a small bowl, combine mayonnaise, lemon juice, sesame oil, shallot, and optional Tabasco. Fold in the chopped dill. Chill until ready to use. You will use 1/2 cup of this mayonnaise for the fish, and the remainder 1/4 cup is to be used as the garnish.

Grill the Salmon

  1. Lightly spread dilled mayo on both sides of the fillets. Set aside.

  2. Heat the grill (or grill pan) to medium heat for charcoal and medium-high heat if using a grill pan.

  3. Place the fillets on the grill at a diagonal angle and grill for 3 1/2 minutes.

  4. Using a very thin, wide spatula, rotate each filet 1/2 turn without flipping to create that lovely crosshatch pattern and cook another 3 1/2 minutes.

  5. Turn fillets over and cook another 3 to 4 minutes depending on how thick they are.

  6. Serve with a dollop of the mayonnaise and a sprig of dill.