I was visiting my good friend Christine, who happens to be an amazing baker and cook, and she made a Baked Salmon with Garlic Parsley Mayonnaise for our lunch. The recipe is surprisingly easy and the result was so good that I just had to make it at home. We talked about other ingredients that may go well for the Salmon Glaze, and my first idea was to make a tamarind-coconut-mayonnaise glaze. However, Salmon already has a rich flavor so I thought, why not make a Baked Salmon with Calamansi Mayonnaise instead? This way, I can also incorporate a Filipino food ingredient to the recipe.
Calamansi (“Kah-lah-mun-see”) or Philippine Lemon is as tart as yellow lemons but a tinge sweeter. The juice is usually mixed with soy or fish sauce and used as a dipping sauce for almost every meal in the Philippines. I grew up drinking Calamansi Juice and it’s great as a hot drink when one has the cold. Calamansi is not available in our city so I had to use the powdered version instead. It is not my favorite way of cooking since I love to cook with fresh ingredients, however, trying to find calamansi would mean traveling to California or flying thousands of miles to the Philippines. I wish it was that easy! My mom and dad still live in the Philippines and I would’ve loved to see them. Imagine, visiting the homeland and saying “Mom, I needed to buy Calamansi for my food blog so I’m home! My parents would be thrilled! That or I get nagged at for spending money for a plane ticket to buy Calamansi. (Shoutout: Thanks to my brother Gino for the quick response to “help! I need Calamansi Fruit pictures!”
Baked Salmon with Calamansi Mayonnaise
Ingredients
- 2 1/2 teaspoons Calamansi Powder
- 2 teaspoons Garlic Powder optional
- 1/2 cup Mayonnaise
- 1 1/2 teaspoons Worcestershire Sauce
- 1/8 teaspoon sugar optional
- 4 Salmon Steaks approximately 1/2 pound each
- Salt and Pepper
Instructions
- Preheat Oven to 400 degrees F
- Rub Salmon Steaks with salt and pepper and set aside
- Mix all remaining ingredients in a bowl
- Place Salmon on a greased (and foiled) baking pan, skin side down
- Spread Garlic Calamansi Mayonnaise over the Salmon
- Bake for 12 minutes, mayonnaise should be golden brown or caramelized
If you were using fresh calamansi, how would you change the recipe?
Hi Nyna, squeeze fresh 2-3 calamansi in a small bowl, take the seeds out. Gradually add the calamansi juice to the mayonnaise, Add more calamansi juice if needed (according to taste). Mix well and follow instruction #5.