The September issue of Saveur Magazine has a recipe for  Baked Salmon with Mayonnaise.

      This is not as strange as it seemed initially. Mayo gets used to hold vegetables and mushrooms and the like in a paste so that they can form a crust when fish is baked. I wouldn't have thought, however, from reading it that it would be a good use of a noble fish.

      Still, I thought, "Russian cookbooks have lots of salmon in them using lots of added fats and eggs and stuff - maybe this wouldn't be so bad ...  ahhh, it will be awful and a waste of fish and Hellman's - I'm not gonna do it." But I found myself wanting something a little different and with a couple of pounds of salmon, a Costco sized jar of mayo and not a lot of time to think about it - so I did it.

      This dish isn't for everyone, but it is lovely on a cold night. It looks great when presented and is quite nice when cold the next day. The mayo cooks up somewhat like a custard and gets much lighter. Hellmans is salty and the dish could do with a bit less salt. It doesn't help that the recipe calls for that very Russian ingredient - soy sauce. I would either omit that or try to find a mayo with next to no salt.

      It's a fun change of pace from the usual recipes. I'm going to do it again. We had it with roasted potatoes.