Salmon Italianne

Salmon Italianne is a 1960s-style baked fish dinner that earns its keep with retro simplicity. Five ingredients, one sheet pan, and a finish that somehow turns into a glossy savory glaze. The name is more wink than claim (there is nothing classically Italian here), but the flavors absolutely work.

The method is almost comically easy. Salmon fillets get cut into six pieces and laid on foil. A thick layer of mayonnaise spreads across the top, followed by a very thin stripe of ketchup. That’s the signature move. The mayo acts as a moisture blanket and keeps the fish tender through the long bake, while the ketchup contributes a thin glaze of tangy-sweet umami. Minced onion scatters over, and cut-up bacon slices distribute across each fillet.

400°F (205°C) for 40 to 45 minutes is longer than most modern salmon recipes, but the mayo covering lets the fish slow-cook under its own steam while the bacon renders and crisps. The result is flaky, juicy salmon with a glossy topping that browns without drying.

Kitchen Tips

• Use full-fat real mayonnaise, not low-fat. The oil in regular mayo is what keeps the fish moist through the long bake; low-fat versions split.
• Make the ketchup layer truly thin. Thick ketchup dominates the dish and tastes like breakfast diner food; a thin stripe just rounds the flavor.
• Use thick-cut bacon cut into 1-inch pieces. Pre-cooked bacon won’t crisp; uncooked thin-cut shatters before the fish is done.
• Line the pan with foil as directed. Mayo and bacon drippings cook into a sticky coating that’s miserable to scrub off bare metal.

Variations

• With dill: Stir a tablespoon of chopped fresh dill into the mayo before spreading for a classic salmon-dill pairing.
• Horseradish kick: Whisk a teaspoon of prepared horseradish into the mayo for a sharper edge.
• Panko crust: Sprinkle a handful of panko breadcrumbs over the ketchup layer for crunch.