Mac Sauce Salmon

This is unbelievably good and the idea came to me after I made my Big Mac salad yesterday. I was sitting in bed at 2 am thinking of how I can get more creative and thought “ why don’t I bake salmon with my Mac Sauce ” and see what happens. It was either going to be an epic fail or something magical. It is the best salmon recipe I have made to date and I am not exaggerating. The crunch and saltiness from the pickles is everything and the sauce pairs perfectly. For this recipe you will need:

Mac sauce salmon by the modern nonna mac sauce salmon

Mac Sauce Salmon

Themodernnonnathemodernnonna
This is unbelievably good and the idea came to me after I made my Big Mac salad yesterday. I was sitting in bed at 2am thinking of how I can get more creative and thought “ why don’t I bake salmon with my Mac Sauce ” and see what happens. It was either going to be an epic fail or something magical. It is the best salmon recipe I have made to date and I am not exaggerating. The crunch and saltiness from the pickles is everything and the sauce pairs perfectly. For this recipe you will need:
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Ingredients
  

Dressing

  • ¼ cup Vegenaise or any mayo
  • ¼ cup sour cream — any you like
  • ¼ cup plain yogurt — or leave it out
  • tablespoon tomato paste
  • 1-2 teaspoons sriracha is optional or any hot sauce you like
  • heaping tablespoon honey dijon
  • 1-2 finely diced dill pickles
  • 1-2 tablespoons pickle juice

The Fish

  • 2 salmon fillets or any fish
  • small drizzle of olive oil
  • dash of salt and pepper
  • parsley or dill for garnish optional

Instructions
 

  • Finely dice the pickles or you can use 1 tablespoon of relish instead of the pickles or pickle juice. Mix all of the ingredients for the dressing and set it aside.
  • Pre-heat the oven to 400°F and place the salmon fillets on top of a baking sheet lined with parchment paper. Add a little drizzle of olive oil in a heaping tablespoon on each file of the sauce.
  • Add a touch of salt and pepper and bake for 20 to 25 minutes or until golden and the fish flakes off. Cooking time will depend on the size of the fish fillet as well as your oven so keep an eye on it.
  • For smaller fillets that could take 10 to 15 minutes. Serve on top of mashed potatoes or cauliflower mash and optionally drizzle on more sauce. Parsley or dill is optional, enjoy.

Notes

You can absolutely use the sauce for shrimp or anything else you love it pairs perfectly with seafood. In this recipe you can use just mayo, and I would recommend Vegenaise if you are dairy-free, you can use just yogurt but it will be more tangy and light or you can do a nice mix between all 3 like I did. Feel free to use any dairy-free sour cream or alternative. If you don’t have honey Dijon mustard you can use regular mustard or add a dash of honey to it. Relish instead of pickles is more than OK too
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