Pink Salmon with Mayonnaise, Onion and Carrot
Juicy, flavorful and easy to prepare, this pink salmon is braised with onion, carrot and a creamy mayonnaise sauce. Serve it with vegetables, pasta, rice or other grains.
Updated : 29 September, 2026
Easy
About 20 min.
Ingredients
1 kilograms
Pink salmon
1
Onion
1
Carrot
100 grams
Mayonnaise
250 milliliters
Water
1
Laurel leaf
30 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. If using frozen pink salmon, thaw it completely in the refrigerator beforehand.
Step 2
Clean the fish and cut it into individual portions. Instead of pink salmon, you can use another type of salmon or boneless white fish.
Step 3
Heat a frying pan, add the vegetable oil and allow it to heat up. Add the fish pieces and sear over high heat on both sides until golden. Transfer the fish to a plate.
Step 4
Peel the onion and carrot. Finely chop the onion and coarsely grate the carrot.
Step 5
In the same frying pan, cook the onion and carrot for 3–5 minutes, until they begin to soften.
Step 6
Spread the cooked onion and carrot evenly over the bottom of the pan, then arrange the seared fish pieces on top.
Step 7
In a separate cup, mix the mayonnaise with the water and pour the sauce over the fish. Break the bay leaf into pieces and scatter them over the top. Season with salt and your preferred fish spices, keeping in mind that the mayonnaise is already salty. Bring to a boil, reduce the heat to low and simmer for 20–25 minutes.
Step 8
Serve the braised pink salmon hot with the vegetable sauce and your preferred side dish.
Author note
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