I found this in a late summer issue of a Taste of Home magazine and I adapted it from a grilling dish to one I could bake in the oven. I absolutely love this sauce and the rosemary adds a nice touch to the salmon.
3 Tbsp plus 1 tsp olive oil, divided
1/2 tsp dried rosemary, crushed
4 salmon fillets (6 oz each)
8 garlic cloves, peeled
1 Tbsp lemon juice
3/4 cup mayonnaise
2 Tbsp plain yogurt
1 Tbsp Dijon mustard
Lightly coat shallow baking pan with cooking spray. Combine 3 Tbsp oil and rosemary; brush over salmon. Place salmon skin side down on grill or in baking pan. Bake at 350 F for 15-20 minutes or until fish flakes easily with fork (time will depend on the thickness of the salmon fillets).
Meanwhile in a small microwave safe bowl, combine garlic and remaining oil. Microwave uncovered for 20-30 seconds or until softened.
Place garlic with oil in a blender along with the remaining ingredients. Cover and blend. Serve the sauce with cooked salmon.