Foolproof Baked Salmon with Lemon Mayonnaise

Mix the lemon mayo: Blend 2 tablespoons mayonnaise, ½-1 teaspoon finely chopped or grated garlic, and 1 teaspoon fresh lemon juice in a small bowl.  This can be mixed ahead — cover and refrigerate it for up to one day. Spread it over the salmon just before baking.

Blend the spices: Combine ¼ teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ¼-½ teaspoon crushed red pepper in a small bowl.

Drizzle some olive oil on a rimmed baking sheet. Put a 1 1½-2-pound salmon fillet skin-side down on the baking sheet lined with a sheet of parchment paper. Sprinkle the spice blend over the salmon, the rub it into the flesh with your fingers or the back of a spoon. 

Drop spoonfuls of the lemon mayo over the top of the fish. Use a spoon or spatula to spread it out in one even layer.

Bake the salmon 17-20 minutes. The flesh should look opaque and feel firm to the touch when pressed at the thickest part of the fish, measuring 120F (50C) for medium-rare or 140-150F (62C) for well done on an instant-read thermometer.

Squeeze some lemon over the salmon. To serve, use a spatula to separate the skin from the cooked salmon fillets — it should come off easily. Enjoy!