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Parcel-poached Salmon with Herb Mayo

Fill out your Noche Buena menu with the irresistible Parcel-poached Salmon with Herb Mayo. Browse through the KitchenAid appliances used to make this recipe possible: KitchenAid 21L Digital Countertop Oven KitchenAid 5Qt Artisan Stand Mixer in Green Apple KitchenAid 3.5 Cup Mini Food Processor


15 mins


20 mins




6 servings


For Mayonnaise

To serve

  1. Preheat the KitchenAid countertop oven to 180C.
  2. Brush olive oil on a large sheet of aluminum foil. Place the salmon fillet on the foil and scatter over the sliced lemons, dill, and celery, and season generously. Drizzle with the wine.
  3. Top with the second sheet of greased foil and fold up the edges to enclose the salmon in a parcel. Make the parcel quite loose so there is room for the steam. Lift onto the baking tray and cook in the oven for 20 minutes. Allow resting in the foil for 10 mins.
  4. While the salmon cooks, make the mayonnaise. Place the yolks and the mustard in the KitchenAid food processor, adding a pinch of salt, if you like. Pulse the eggs and start to drizzle on the oil very slowly, starting with a few drips at a time while continuously blending with the processor.
  5. Continue adding the oil. When the mayonnaise starts to come together, you can add the oil slightly quicker. Continue until all the oil has been added.
  6. When your mayonnaise is made, slowly add in the vinegar and enough of the lemon juice to your taste – add more if you like it quite lemony. Season with salt and pepper, and stir in the chopped herbs. Keep chilled until the salmon is ready.
  7. Mix the cucumber with some of the dill and the rest of the celery. When the salmon has rested, cut the foil open and use two fish slices to carefully transfer the fish to a long-serving platter. Sprinkle with the dill and garnish with lemon slices. Serve with the herby mayonnaise and cucumber salad.