Calamansi Barbecue Baked Salmon

If you love zesty, comforting flavors with minimal effort, this Calamansi Barbecue Baked Salmon with mayo is the perfect weeknight recipe. Inspired by Filipino street barbecue and Hawaiian-style baked salmon, this dish combines creamy Kewpie mayo with the sweet, tangy punch of The TasteBud’s Calamansi Barbecue Sauce (check it out in my merch).

The salmon bakes up tender and juicy, while the caramelized glaze creates a golden, umami-rich crust that’s both indulgent and perfectly balanced. It’s a dish that captures the bright citrus flavor of calamansi, the smokiness of barbecue, and the richness of roasted salmon, all in under 30 minutes. Pair it with steamed rice or a fresh cucumber salad for a simple yet flavor-packed meal the whole family will love.

Ingredients:

4 salmon fillets (about 6 oz each, skin-on or skinless)

Salt & pepper, to taste

1/2 cup Japanese mayo (Kewpie preferred)

3 tbsp TasteBud’s Calamansi Barbecue Sauce (plus more for drizzling)

1 tsp garlic powder

2 green onions, thinly sliced (for garnish)

Toasted sesame seeds, for garnish

Steamed rice, for serving

1. Pat salmon fillets dry and season lightly with salt and pepper. Place them on the prepared tray, skin side down.

2. In a small bowl, whisk together the mayo, Calamansi Barbecue Sauce, and garlic powder.

3. Spread the mayo mixture generously on top of each salmon fillet covering the surface completely.

4. Bake for 15–18 minutes at 400°F (200°C), or until salmon flakes easily with a fork.

5. For caramelized tops, broil on high for 1–2 minutes at the end.

6. Drizzle with extra Calamansi Barbecue sauce, then top with green onions and sesame seeds. Serve hot over rice with a side of pickled vegetables or cucumber salad.

Filipino fiesta, but make it weeknight-easy