Some sauces want to take over the whole plate, and some just do the job neatly. This smoky mayo falls in the second category. It brings fat, acidity, a little smokiness and a small sting, but still lets the fish or seafood stay at the center.
I like to use it with grilled fish, shrimp, squid or a piece of salmon that has picked up good color on the grate. If you are looking for smoky mayo for grilling, lemon sauce for fish or a cold sauce for seafood, this is a useful base to keep in your back pocket all summer.
Why this recipe works
The mayo gives body, the lemon lifts the flavor and the smoked paprika builds a grilled note without making the sauce heavy. A little Dijon and garlic make it taste like more than just lemon mayo, but it stays clean enough for fish and seafood.
Recipe: Smoky Lemon Mayo for Fish and Seafood
Ingredients
Equipment
- Bowl
- Whisk or spoon
- Grater for the garlic and lemon
- Jar with a lid for storage
Preparation
- Mix the mayo, crème fraîche, Dijon and garlic.
- Stir in the smoked paprika, lemon juice, lemon zest, honey and cayenne.
- Season with salt and pepper. Preferably let it sit cold for 20 min–30 min before serving.
How to use the sauce
Serve it cold with grilled fish or seafood. It is especially good with fish that has a clear grill crust but still tastes clean in the middle. With whole fish it goes nicely next to grilled sea bass, where it is a rounder alternative to the horseradish yogurt.
With seafood it is spot on alongside grilled squid with lemon, garlic and parsley. If you want to use the sauce for a quicker fish dish, it also works well as a cooler side for grilled tuna with charred lemon.
Temperatures and times
This is a cold sauce, so it needs no grill temperature of its own. But it is made for ingredients that are often grilled hot and fast. For example, many pieces of fish do well at around 392–446°F / 392-446 °F on the grill, while seafood often cooks even faster over hot direct heat. The sauce is best served fridge-cold or slightly cool.
Serving tips
- With grilled shrimp and lemon wedges
- With whole grilled fish
- With smoked or grilled salmon
- With grilled new potatoes or as a dip for vegetables
Common mistakes
- Too much smoked paprika, so the sauce tastes like grill seasoning instead of a fresh sauce.
- Too much lemon juice, which can make it loose and unfocused.
- Serving it right after mixing without letting the flavors settle a little.
Variations
- Swap the honey for maple syrup if you want a rounder sweetness.
- Stir in finely chopped dill if you want to take it more toward a Nordic fish sauce.
- Add a little chipotle for more noticeable heat and more BBQ character.
Storage and leftovers
Store the sauce in a clean jar in the fridge. It keeps well for 3–4 days. Give it a quick stir before serving if it has been sitting for a while.
