Tobiko Mayonnaise Baked Salmon

~I am indebted to my No. 3 sister-in-law for getting my boy to eat salmon again. Like all her recipes, it takes a minimum amount of preparation and is just super yummy. It sounds a bit odd, but the mayonnaise actually provides a tangy counterpoint to the salmon, as well as helping to keep the fish moist. My kids also get a kick out of the tiny little orange tobiko studded on top of the salmon. If you choose to omit the tobiko, you will need to season the salmon with a bit more salt. 

*photo credit goes to Ms. T, who not only helps run my unofficial test kitchen, but has an awesome blog devoted to make-up and good eats. Don't know how I managed to do without her for so long. 

Ingredients:

1.5lb Atlantic salmon fillet

1 scallion- finely minced

2 garlic cloves- finely minced

2 tbsp mayonnaise

1 tbsp tobiko or masago

fine sea salt
fresh ground pepper

Directions:

1. Preheat oven to 385 degrees.
2. In a small bowl, combine mayonnaise, garlic, scallions, and tobiko. Mix thoroughly.
3. Lay salmon filet on top of foil or nonstick baking sheet. Season lightly very with salt, adding a smidge more on the thicker part of the filet. Season lightly with a few cracks of fresh ground pepper.
4. Spread mayonnaise mixture evenly on top of salmon, with a slightly denser layer on thicker part of fillet.
5. Place salmon in center part of oven and bake for 10-12min. Cool for 1min and serve.