This is the ultimate baked halibut recipe with mayonnaise that guarantees perfectly moist, tender, and flaky fish every single time. Forget about dry, disappointing halibut! The secret lies in a simple yet magical topping of creamy mayonnaise, tangy lemon, sharp garlic, and savory Parmesan cheese. This quick, 5-minute prep recipe creates a flavorful, golden-brown crust that seals in moisture, making it a foolproof choice for a stunning weeknight dinner or an elegant meal for guests.
We’ve all been there—spending good money on a beautiful piece of halibut only to have it turn out dry. This recipe is the antidote. The mayonnaise acts as a protective barrier, its oils basting the fish as it cooks, while the egg helps create that irresistible golden topping. It’s a simple technique with restaurant-quality results.
Why You’ll Love This Baked Halibut Recipe with Mayonnaise
- Incredibly Moist & Flaky: The mayonnaise topping is the key to locking in moisture, ensuring your halibut is tender and juicy.
- Fast & Easy: With only 5 minutes of active prep time and about 15 minutes in the oven, dinner is on the table in under 30 minutes.
- Simple, Pantry-Staple Ingredients: You likely have everything you need to make the rich and creamy topping right now.
- Perfectly Golden-Brown Crust: The topping bakes into a beautiful, savory crust with a hint of Parmesan crispiness.
- Versatile & Healthy: Naturally low-carb and keto-friendly, this dish is as healthy as it is delicious.
Key Ingredients You’ll Need
The beauty of this recipe is its simplicity. Here’s what you’ll need to create the flavorful, creamy topping.
- Halibut Fillets: Look for thick, firm fillets, about 1 to 1.5 inches thick. This recipe works well with both fresh and previously frozen halibut. If using frozen, make sure it’s fully thawed.
- Mayonnaise: The star of the show! Use a good-quality, full-fat mayonnaise for the best flavor and results. We prefer brands like Duke’s or Hellmann’s.
- Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds a nutty, salty flavor that complements the fish perfectly.
- Lemon: Both fresh juice and zest are used to cut through the richness of the mayo and brighten up the dish.
- Garlic: Freshly minced garlic provides a pungent, aromatic kick. Garlic powder can be substituted in a pinch.
- Fresh Dill: The classic pairing for seafood. Its slightly anise-like flavor is a perfect match for halibut.
- Salt and Pepper: To season the fish and enhance all the other flavors.
- Panko Breadcrumbs (Optional): For an extra crispy, crunchy top, a sprinkle of panko makes a wonderful addition.
How to Make the Best Baked Halibut with Mayonnaise
Making this dish is as simple as mix, spread, and bake. Follow these steps for a perfect result.
Step 1: Prepare the Oven and Halibut
First, preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or cooking spray. Pat the halibut fillets completely dry with a paper towel—this is a crucial step to ensure the seasoning and topping adhere properly. Season both sides of the fillets generously with salt and black pepper and place them in the prepared baking dish.
Step 2: Mix the Creamy Topping
In a small bowl, combine the mayonnaise, freshly grated Parmesan cheese, lemon juice, lemon zest, minced garlic, and chopped fresh dill. Stir everything together until it’s well-mixed and creamy.
Step 3: Assemble the Dish
Using a spoon or a small spatula, spread the mayonnaise mixture evenly over the top of each halibut fillet, covering it from edge to edge in a generous layer. If you’re using panko for extra crunch, sprinkle it evenly over the top of the mayonnaise layer.
Step 4: Bake to Perfection
Place the baking dish in the preheated oven. Bake for 12-16 minutes, depending on the thickness of your fillets. The fish is done when it is opaque, flakes easily with a fork, and the topping is bubbly and golden brown. For guaranteed perfect results, use an instant-read thermometer—the internal temperature should reach 130-135°F (54-57°C) in the thickest part.
Tips for Perfect Flaky Halibut
- Don’t Overcook: Halibut is a lean fish and can dry out quickly. An instant-read thermometer is your best friend. Pull the fish from the oven right when it hits 135°F.
- Pat the Fish Dry: Removing surface moisture is key. It helps the seasoning stick and prevents the topping from becoming watery.
- Use Full-Fat Mayo: Light or fat-free mayonnaise contains more water and stabilizers, which can make the topping runny or oily when baked. Stick with the full-fat version for a creamy, stable sauce.
- Fresh is Best: While this recipe works with frozen halibut (thawed first), using fresh, high-quality fish will always yield the best possible flavor and texture.
Recipe Variations & Substitutions
This recipe is a fantastic base for customization. Here are a few ideas to make it your own.
| Variation | How to Adapt |
|---|---|
| Spicy Halibut | Add 1-2 teaspoons of sriracha or 1/2 teaspoon of red pepper flakes to the mayonnaise mixture. |
| Different Herbs | Not a fan of dill? Substitute with finely chopped fresh chives, parsley, or tarragon. |
| Extra Crispy | For an even crunchier topping, mix the panko breadcrumbs with a tablespoon of melted butter before sprinkling over the fish. It’s similar to this delicious parmesan crusted halibut. |
| Other Fish | This mayonnaise topping is also excellent on other firm white fish like cod, haddock, or mahi-mahi. Adjust baking time as needed. |
What to Serve with Creamy Baked Halibut
This versatile main course pairs well with a variety of side dishes. Keep it simple to let the fish shine. Consider serving it with:
- Roasted Asparagus with Lemon
- Fluffy Quinoa or Jasmine Rice
- Garlic Mashed Potatoes
- A simple green salad with a light vinaigrette
- Steamed green beans
Storage and Reheating Instructions
Storage: Store any leftover baked halibut in an airtight container in the refrigerator for up to 2 days.
Reheating: For best results, reheat the halibut in an oven or toaster oven at 300°F (150°C) for about 10 minutes, or until just warmed through. This helps keep the fish moist and the topping from becoming soggy, which can happen in a microwave.
Baked Halibut Recipe Mayonnaise (Creamy, Flaky & Foolproof!)
This baked halibut recipe with mayonnaise guarantees perfectly moist, tender, and flaky fish every single time. A simple topping of mayo, Parmesan, lemon, and garlic creates a golden crust that locks in moisture for a foolproof 30-minute meal.
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish. Pat the halibut fillets completely dry with paper towels and season both sides with salt and pepper. Arrange fillets in the baking dish.
- In a small bowl, combine the mayonnaise, grated Parmesan cheese, lemon juice, lemon zest, minced garlic, and chopped fresh dill. Stir until well combined.
- Spread the mayonnaise mixture evenly over the top of each halibut fillet. If using, sprinkle the panko breadcrumbs over the topping.
- Bake for 12-16 minutes, until the fish flakes easily with a fork and the topping is golden brown and bubbly. The internal temperature should read 130-135°F (54-57°C) on an instant-read thermometer. Let rest for a few minutes before serving.
Notes
Don't overcook the fish. Using an instant-read thermometer is the best way to ensure it stays moist and flaky.
For best results, use a full-fat, high-quality mayonnaise. Avoid light or fat-free versions.
Patting the halibut fillets completely dry is a critical step for getting the topping to adhere well.
Baked Halibut Recipe Mayonnaise (Creamy, Flaky & Foolproof!)
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish. Pat the halibut fillets completely dry with paper towels and season both sides with salt and pepper. Arrange fillets in the baking dish.
- In a small bowl, combine the mayonnaise, grated Parmesan cheese, lemon juice, lemon zest, minced garlic, and chopped fresh dill. Stir until well combined.
- Spread the mayonnaise mixture evenly over the top of each halibut fillet. If using, sprinkle the panko breadcrumbs over the topping.
- Bake for 12-16 minutes, until the fish flakes easily with a fork and the topping is golden brown and bubbly. The internal temperature should read 130-135°F (54-57°C) on an instant-read thermometer. Let rest for a few minutes before serving.
Notes
For best results, use a full-fat, high-quality mayonnaise. Avoid light or fat-free versions.
Patting the halibut fillets completely dry is a critical step for getting the topping to adhere well.
Frequently Asked Questions About Baked Halibut Recipe Mayonnaise
Yes, you can. For best results, thaw the halibut completely overnight in the refrigerator. Before cooking, pat it thoroughly dry with paper towels to remove any excess moisture, which ensures the mayonnaise topping adheres properly and the fish bakes evenly.
Use a good quality, full-fat mayonnaise and don’t overbake the fish. The topping becomes oily when the emulsion breaks, which can happen if it gets too hot for too long. Baking at 400°F for the recommended time helps set the topping quickly without it separating.
This creamy halibut pairs beautifully with simple sides like roasted asparagus or broccoli, a fluffy quinoa or rice pilaf, a fresh green salad with a vinaigrette, or lemon-butter pasta.
For perfectly cooked, moist, and flaky halibut, it should reach an internal temperature of 130-135°F (54-57°C). Use an instant-read thermometer inserted into the thickest part of the fillet. The fish will continue to cook slightly after being removed from the oven.
A full-fat, high-quality mayonnaise like Duke’s or Hellmann’s is recommended for the best flavor and creamy texture. Avoid ‘light’ or ‘fat-free’ mayos, as they have a higher water content and can become runny when baked.
More Delicious Halibut Recipes to Try
If you loved this recipe, you’re sure to enjoy other preparations! This recipe is a modern take on the Classic Baked Halibut Olympia recipe, which also features a creamy topping. For a different but equally simple baked fish, try this easy baked halibut recipe with lemon and herbs.
I hope you love this simple and delicious baked halibut recipe. It’s truly one of our favorite ways to prepare this amazing fish. If you try it, please leave a comment below—we’d love to hear how it turned out! For more recipe inspiration, follow us on Pinterest!
