For a richer flavor, use a high-quality, full-fat mayonnaise. Don't overbake the salmon; it should be moist and slightly translucent in the center. Garnish with fresh dill and a lemon wedge for an elegant presentation. Serve immediately for the best flavor and texture. If you do not have fresh dill on hand, dried dill can also be used. Try adding a dash of smoked paprika to the mayonnaise mixture for a smoky flavor profile.
Fresh Salmon Medallions
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING2 People
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VIEWS39
Transform humble salmon tail into elegant medallions with this surprisingly simple recipe. A touch of cayenne and lemon brightens the rich flavor, creating a dish perfect for a light lunch or sophisticated starter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol117 mg
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Fiber0 g
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Protein39 g
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Saturated Fat7 g
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Sodium265 mg
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Sugar0 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and lightly grease with 1 teaspoon olive oil. (5 minutes)
02
StepPlace salmon tail skin-side down onto a paper towel. Place a knife at the point of the tail; use a sawing motion to carefully cut the salmon away from the skin. Trim off any connective tissue. Cut salmon in half lengthwise into 2 equal pieces. Cut each piece lengthwise into 3 long strips. (10 minutes)
03
StepPlace 1 strip of salmon on the prepared baking sheet. Wind the strip into a spiral, with the thickest part in the center. Overlap the thin end of a second strip over the first; wrap around the spiral. Position the third strip in a way that maintains the circular shape. Repeat with the other 3 strips to form the second medallion. (10 minutes)
04
StepFold a 15x4-inch piece of aluminum foil a few times to make a long strip about 1 1/2-inches wide. Rub the foil with the remaining oil and wrap it around the outside edges of a salmon medallion, creating a collar. Pinch foil together and make sure salmon is as round and uniformly thick as possible. Repeat with the second medallion. (5 minutes)
05
StepMix mayonnaise, cayenne pepper, and lemon juice together in a small bowl. (2 minutes)
06
StepSeason the tops of the medallions with salt; spread the mayonnaise mixture evenly over each one. (2 minutes)
07
StepBake in the center of the preheated oven until just cooked through, about 10 minutes. Carefully remove foil. (10 minutes)
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Mackenzie Jakubowski
May 12, 2025I sprinkled some panko breadcrumbs on top before baking for a little extra crunch.
Neoma Dooley
Apr 20, 2025The foil collar is genius! My medallions looked so professional.
Cheyanne Beahan
Mar 22, 2025My family loved this! Even my kids who don't usually eat salmon asked for seconds.
Letha Legros
Feb 20, 2025I added a little garlic powder to the mayo mixture and it was fantastic!
Keely Hammes
Feb 6, 2025This recipe saved my salmon tail from being thrown away. Delicious and no waste!
Taya Douglas
Jan 22, 2025So easy and quick to make – perfect for a weeknight dinner.
Shayna Dietrichanderson
Jan 20, 2025This recipe is a game-changer! I always struggled with salmon tail, but this makes it taste amazing.
Angela Lang
Dec 27, 2024The cayenne pepper adds just the right amount of heat.