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Fresh Salmon Medallions
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Transform salmon into a vibrant and delicious dish using Chef John's method and a zesty mayo blend.
Ingredients:
  • 2 teaspoons olive oil, divided
  • 1 pound boneless salmon tail fillet
  • aluminum foil
  • 2 tablespoons mayonnaise
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
Instructions:
  • Preheat the oven to 450°F (230°C). Line a baking sheet with foil and gently coat with 1 teaspoon of olive oil.
  • Lay the salmon tail skin-side down on a paper towel. Use a knife to carefully separate the salmon from the skin in a sawing motion. Remove any connective tissue. Divide the salmon in half lengthwise to create 2 equal pieces, then slice each piece into 3 long strips.
  • Take 1 strip of salmon and roll it into a spiral shape with the thickest part in the center on the prepared baking sheet. Place the thin end of a second strip over the first and wrap around the spiral. Position the third strip to keep the circular shape. Repeat with the remaining 3 strips to create the second medallion.
  • Fold aluminum foil into a 1 1/2-inch wide strip by layering a 15x4-inch piece a few times. Coat the foil with the remaining oil and wrap it around the edges of a salmon medallion to form a collar, ensuring the salmon is evenly shaped. Repeat with second medallion.
  • Combine creamy mayonnaise with a touch of spicy cayenne pepper and zesty lemon juice in a small bowl.
  • Sprinkle the medallions with salt and generously coat them with the mayonnaise mixture.
  • Bake uncovered in the center of the oven until perfectly cooked, approximately 10 minutes. Remove foil with caution.

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