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Salmon in mayonnaise batter

Author
Cookinero 7 Dec 2025
900
Salmon in mayonnaise batter

Batter with mayonnaise will help to reveal the taste of red fish. The most important thing in preparing this dish is to make the consistency of the batter without lumps. Such dough is usually seasoned with spices that will make the taste of the fish deeper and richer - ground black pepper, turmeric or coriander are added to the batter. In order for the batter to become fluffy, flour should be added to it last, and for thickness, you can add a little breadcrumbs. They will make the crust crispy.

How to cook Salmon in mayonnaise batter

Step 1

Salmon in mayonnaise batter

In a bowl, beat two eggs with a whisk.

Step 2

Salmon in mayonnaise batter

Add mayonnaise and water to the eggs. Beat the mixture again.

Step 3

Salmon in mayonnaise batter

Add salt, pepper and coriander. Stir.

Step 4

Salmon in mayonnaise batter

Gradually add 130 grams of flour into the mixture and knead the batter for several minutes.

Step 5

Salmon in mayonnaise batter

Cut the salmon into medium pieces.

Step 6

Salmon in mayonnaise batter

Dredge the salmon pieces in flour and then dip them in batter.

Step 7

Salmon in mayonnaise batter

Heat vegetable oil in a frying pan. Fry the fish on medium heat on both sides until golden brown.

Salmon in mayonnaise batter - FAQ About Ingredients, Baking Time and Storage

Yes! Greek yogurt or sour cream can replace mayonnaise for a tangier flavor. If avoiding dairy, try thinned tahini or vegan mayo. Adjust consistency with a splash more water if needed.
Use a 1:1 gluten-free all-purpose flour blend for best results. For a lighter texture, replace half the flour with cornstarch or potato starch. Ensure your blend contains xanthan gum for binding.
Replace flour with almond flour or coconut flour (use 1/3 the amount for coconut flour). Add 1 tsp baking powder to help the batter adhere. Fry in avocado oil for higher heat tolerance.
Absolutely! Cod, haddock, or tilapia work well. For thicker fillets, adjust cooking time by 1-2 minutes per side. Thin fish like sole may require less batter coating.
Pat salmon completely dry before dredging in flour. Chill battered pieces 10 minutes before frying. Maintain oil at 350°F (175°C) – a breadcrumb should sizzle immediately when dropped in.
Serve with lemon wedges, dill yogurt sauce, or tartar sauce. Excellent with roasted asparagus, garlic mashed potatoes, or a crisp cabbage slaw. A dry Riesling complements the richness.
For every 1 lb (450g) of salmon, increase batter ingredients by 50%. Fry in batches to avoid overcrowding – keep cooked pieces warm in a 200°F (95°C) oven on a wire rack.
Freeze cooked pieces individually on parchment, then bag for up to 1 month. Reheat at 400°F (200°C) on a rack for 12-15 minutes to maintain crispness. Avoid microwaving.

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