Recipe by LESLEYB
"This spicy salmon fillet may be grilled, smoked with apple chips, or roasted in the oven."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (3 pound)
1 (8 ounce) bag
Yukon gold potato chips, crushed
This recipe was quick and easy. Kind of different, but really tasty! My coating didn't stick that well, so next time I'd make sure to crush the potato chips (I just used regular kettle cooked ones) really small and to press into the mayo well. I will put a bit more wasabi powder in next time too, to make it a bit spicier.
The combination of Wasabi and Mayonnaise does not go together well, particularly when baked. The topping of crushed potato chips did not help. I was reluctant to give this one a try. Now that I have, I'll pay more attention to the inner voice that says, "Nah, you don't want to do this," and save myself some disappointment.
Excellent recipe!!! The salmon was very moist and flavorful. Sprayed a foil-lined baking sheet with Pam. Used a 10 oz. bag of kettle chips, which were well crushed and pressed into the mayo, as suggested by another reader. We tripled the Wasabi powder, plused used Wasabi paste for added flavor. It was NOT spicy hot. The bake time was longer than 20 minutes. It reheated very well in the microwave at 50% power for a short time. The only thing lost in reheating was the crunchiness of the chips, but the moistness and flavor was still there. Definately a 5 star recipe.
this dish is good. i made a 3/4 lb. salmon steak, so i only used 1/4 cup mayo to about 3 tsp wasabi paste. i first used the wasabi powder and was completely disappointed by the flavor. i dumped that batch of mayo and started again, but only with the paste. much better. the powder does not taste good to me. i also added garlic to my mayo. salmon turned out good, but still not enough flavor. so i mixed up lemon juice with a tsp or so of the wasabi paste to drizzle over. that was awesome!!! i suggest that to everyone. it gave it the kick it was missing.
5 star with modifications: Uniformly rubbed wasabi paste on the raw salmon. Mixed 1tsp minced jar garlic & ginger in with mayo, added splash of soy sauce & 1tsp dry basil. Sprinkled plain dry bread crumbs on top of fish instead of potato chips. Last 3-5 minutes broiled. Served with zucchini & tomato pie (many recipes on this site).
This is a REALLY easy recipe and I make it with a few modifications!!!
First you lay the slab of salmon in a baking pan, then pour YOSHIDA sauce (found at Costco) or any teriyaki sauce till it fills the bottom of the pan. Then spread the wasabi-mayo over the entire slab of salmon. Then sprinkle the Japanese seaweed/sesame seasoning "Furikake" over it. Then bake! I think this variation will have a more Asian kick to it... and also more flavor cuz of the Teriyaki sauce!
Trader Joe's sells Wasabi Mayo which worked fabulously. Makes this delicious and easy recipe even easier! I don't think it makes too much difference which potato chips you use; they all add a nice crunch to the dish.
This was quite possibly ine of the best pieces of salmon I ever had. Like some of the other cooks I added an extra T. of wasabi powder. I didn't have chips so I used panko bread crumbs topped with a little melted butter! It was great! I also like my salmon a little on the rare side so I only did 15 minutes and then under the broiler till the panko browned. Thanks so much for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Wasabi Mayo Salmon
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 456
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A simple and delicious way to make fresh flavorful salmon in the oven.
Oven broiled salmon fillets with sweet Dijon mustard sauce.
See how to make a moist salmon fillet baked in parchment paper.