Whole baked salmon with herby mayonnaise

Whole baked salmon with herby mayonnaise

A perfectly cooked, light and tasty fish with a gorgeous herby mayonnaise. Ideal for a celebration lunch

, 21 September 2015

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Whole baked salmon with herby mayonnaise
  • 2 Hours 30 Mins

  • Serves: 10

  • Price: £2.05 per serving

Nutritional Info
Each 191g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 648kJ/155kcal.
  • 1 tbsp sunflower oil
  • 1 x 1.8 to 3kg whole salmon, gutted (from the fish counter)
  • 25g unsalted butter, softened
  • 2-3 lemons, sliced
  • 1 shallot, thinly sliced
  • A few sprigs of fresh dill
  • 2 sprigs lemon thyme
  • 5 tbsp white wine
  • 1/2 85g bag Asda Fresh Tastes Watercress
  • 25g pack Asda Dill, tough stalks discarded
  • 35g pack Asda Curly Parsley, tough stalks discarded
  • 150ml mayonnaise
  • 150g crème fraîche
  • 2 tbsp lemon juice
  • 2 tbsp capers, drained and chopped (optional)
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Cut a sheet of extra strong foil large enough to enclose the salmon completely in a loose parcel. Lay the foil on a baking tray and brush the centre with oil. Wipe the inside and outside of the fish with damp kitchen paper and cut off the head and fins.

  • Spread the butter inside the cavity. Add the lemon slices, shallot, dill and thyme. Season.

  • Lay the salmon on top of the foil and fold up the edges. Sprinkle with the wine or water.

  • Fold the foil to make a parcel with room inside for the air to circulate, but seal the edges tightly. Cook in the oven for 45-55 minutes, depending on size (you may need to bend it to fit in the oven). Remove from the oven and leave to cool in it's parcel.

  • Once cooled, undo the foil and remove the lemon slices, herbs and shallot. Carefully peel off the skin. Place the salmon on a large serving platter, arrange some lemon slices around and sprinkle with chopped dill.

  • For the mayonnaise; add the watercress, dill and parsley to a pan of boiling water. Bring back to the boil and cook for 30 seconds. Drain and rinse with cold water, then pat dry with kitchen paper. Put into a blender or processor with the mayonnaise, crème fraîche and lemon juice, and mix. Stir in the capers, if using, and season. Serve with the salmon.