Best 8 Poached Filet Of Salmon With Herb Mayonnaise Recipes

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Poached filet of salmon with herb mayonnaise is a classic dish that has been enjoyed for centuries. The combination of tender, flaky salmon and rich, creamy mayonnaise creates a flavor profile that is both satisfying and elegant. This dish is perfect for a special occasion or a simple weeknight meal. With a few simple ingredients and a little bit of time, you can create a delicious and impressive dish that everyone will love.

Let's cook with our recipes!

COLD POACHED SALMON WITH HERB MAYONNAISE



Cold Poached Salmon with Herb Mayonnaise image

Herb mayonnaise provides a simple addition to this juicy salmon dish- a hearty seafood dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h45m

Yield 6

Number Of Ingredients 18

2 cups water
1 cup dry white wine, nonalcoholic white wine or apple juice
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
1 small onion, sliced
4 black peppercorns
4 sprigs cilantro
2 lb salmon or other medium-firm fish fillets
3/4 cup mayonnaise or salad dressing
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried dill weed or tarragon leaves
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard
Dash of ground red pepper (cayenne)
Lemon wedges, if desired

Steps:

  • In 12-inch skillet, heat all ingredients for the Salmon except salmon, Herb Mayonnaise and lemon wedges to boiling; reduce heat to low. Cover and simmer 5 minutes.
  • Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
  • Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
  • Meanwhile, in small bowl, mix all Herb Mayonnaise ingredients; cover and refrigerate until serving. Serve salmon with Herb Mayonnaise and lemon wedges.

Nutrition Facts : Calories 410, Carbohydrate 1 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g

POACHED SALMON WITH HERBED MAYONNAISE



Poached Salmon with Herbed Mayonnaise image

Poaching the salmon gives it a light pink color that is uniform throughout. Recipe By: Marcia Kiesel

Categories     salmon     Herbed     mayonnaise     poached

Time 30m

Yield 4

Number Of Ingredients 15

1/2 c. mayonnaise
1/4 c. minced chives
2 tbsp. Chopped mint
2 tsp. finely grated fresh ginger
1/2 tsp. minced tarragon
1/2 tsp. Dijon mustard
1/4 tsp. finely grated lime zest
2 tsp. fresh lime juice
Salt and freshly ground pepper
3 c. water
2 bay leaves
1 c. dry white wine
1 shallot
4 skinless salmon fillets
Herb flowers

Steps:

  • In a small bowl, mix the mayonnaise with the chives, mint, ginger, tarragon, mustard, lime zest and juice and season with salt and pepper.
  • In a large skillet, combine the water, bay leaves, wine, shallot and 1 teaspoon salt and bring to a boil. Cover and simmer for 5 minutes. Season the salmon with salt and pepper. Nestle the fillets in the poaching liquid, cover and cook over low heat until just cooked, about 6 minutes. Using a slotted spatula, remove the fillets and pat dry with paper towels before setting them on plates. Sprinkle with herb flowers and pass the herbed mayonnaise at the table.
  • Make Ahead: The herbed mayonnaise and poached salmon can be refrigerated overnight. Serve lightly chilled.

COLD POACHED SALMON WITH TOMATO AND HERBS



Cold Poached Salmon with Tomato and Herbs image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

6 (6 ounce) skinless salmon fillets
Salt and white pepper
3 cups fish stock or clam juice
1 bunch oregano
1 bunch basil
1 bunch parsley
1 bunch thyme
6 tomatoes, peeled, seeded, and diced
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 head Boston lettuce, leaves separated and washed

Steps:

  • To poach salmon, preheat oven to 350 degrees F. Season salmon all over with salt and pepper. Bring stock or juice to a boil in a large ovenproof skillet. Add fish, so they are barely touching, and bring liquid back to a boil. Turn fish over, then cover with a piece of parchment paper coated with olive oil. Transfer to oven and bake 5 minutes. Turn fish over, cover again, and bake an additional 2 minutes. (Drain and reserve the liquid in the pan for use as stock.) Transfer fish to a platter, cover with plastic wrap, and chill until serving time.
  • To make dressing, remove stems and finely chop all herbs. If these fresh herbs are not available, substitute chives, mint, marjoram, or chervil. Watercress or the bright yellow leaves inside celery stalks are also preferable to dried herbs. Mix all ingredients in a small bowl, and reserve in refrigerator.
  • To serve, arrange each fillet on a lettuce lined serving plate. Spoon on tomato and herb mixture. We like to serve with various garnishes such as radishes, sliced avocado, pickles or olives around the salmon.

PARCEL-POACHED SALMON WITH HERBY MAYONNAISE



Parcel-poached salmon with herby mayonnaise image

Beautiful served hot or cold, this poached salmon makes a stunning yet stress-free centrepiece for a buffet lunch

Provided by Good Food team

Categories     Buffet, Main course

Time 2h

Number Of Ingredients 15

2 salmon fillets , about 1.5kg/3lb 5oz each
olive oil , for greasing
1 lemon , sliced
1 bunch dill , chopped
small fennel bulb , thinly sliced
6 tbsp white wine
2 egg yolks
1 tsp Dijon mustard
450ml rapeseed or sunflower oil
2 tbsp white wine vinegar
1 tbsp lemon juice
6 tbsp herbs , such as chervil, chives, dill, parsley and tarragon, finely chopped
1 cucumber , sliced into long thin strips with a potato peeler
chopped dill
lemon cheeks

Steps:

  • The salmon fillets need to be skinless and boneless, so if you can't get your fishmonger to do it, you'll need to do it yourself: to remove the pin bones, stroke your hand along the flesh side of the fillets and use tweezers or pliers to pull out any bones you come across. Then, to remove the skin, you'll need a very sharp knife, preferably a filleting knife. Take each fillet in turn and place skin -side down on the board with the narrowest end facing you. Slide your knife in between the skin and the flesh from the tail end, and wiggle your knife to loosen and pull away the skin. Firmly take hold of the tail skin you have loosened and, working away from yourself, cut along the length of the fish, while moving the knife side to side. Keep the blade of your knife as flat and close to the skin as possible so as not to leave any flesh on the skin. Repeat with the second fillet.
  • Heat oven to 180C/160C fan/gas 4. Take a very large sheet of extra-wide foil (turkey foil works well), and lightly brush with olive oil. Place one salmon fillet on the foil and scatter over the sliced lemons, dill and half the fennel, and season generously. Place the second salmon fillet on top, domed side up. Season and drizzle with the wine.
  • Top with a 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 a large baking tray and cook for 1 hr then remove and allow to rest in the foil for 10 mins.
  • While the salmon cooks, make the mayonnaise. Place the yolks and the mustard in a medium bowl, adding a pinch of salt, if you like. Pour the oil into a jug as you will need a controlled steady stream. Briefly whisk the eggs and start to drizzle on the oil very slowly, starting with a few drips at a time while continuously whisking.
  • 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. If the mayonnaise curdles at any point, you can rescue it by cracking another yolk into a clean bowl and whisking the curdled mayonnaise into the fresh egg. Continue doing this then add any remaining oil.
  • When your mayonnaise is made, slowly stir 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.
  • Mix the cucumber with some of the dill and the rest of the fennel. 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 cheeks. Serve with the herby mayonnaise and cucumber salad.

Nutrition Facts : Calories 559 calories, Fat 50 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 0.19 milligram of sodium

POACHED SALMON WITH LEMON MAYONNAISE



Poached Salmon with Lemon Mayonnaise image

Categories     Herb     Brunch     Poach     Quick & Easy     Mayonnaise     Lemon     Salmon     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Salmon
3 8-ounce bottles clam juice
3/4 cup dry white wine
3 lemon slices
3 fresh dill sprigs
4 whole peppercorns
4 6- to 8-ounce salmon fillets
Mayonnaise
1 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Butter lettuce leaves
4 lemon slices
8 lemon wedges
Tomato wedges

Steps:

  • For salmon:
  • Combine first 5 ingredients in deep skillet. Simmer 10 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Transfer salmon to plate, using 2 spatulas as aid. Reserve liquid in skillet. Cool salmon. Cover and chill until cold. (Can be prepared 1 day ahead.)
  • For Mayonnaise:
  • Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes. Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl. Mix in 1 tablespoon poaching liquid. Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.)
  • Line platter with lettuce. Top with salmon. Make cut in each lemon slice from center to edge. Twist lemon slices and place atop salmon. Garnish with lemon wedges and tomatoes and serve with mayonnaise.

BAKED SALMON WITH HERBED MAYONNAISE



Baked Salmon With Herbed Mayonnaise image

I had baked salmon at a friend's house recently. (She is an Alaskan native and had some salmon she brought back from vacation. Yummy) She spread mayo and some seasonings on the fish then baked it. I had never heard of that before, but it was really good. I came up with my own twist using that idea. I made this last night and it was wonderful. Hope you enjoy!

Provided by Chele B

Categories     High Protein

Time 30m

Yield 4-6 pieces of fish, 4-6 serving(s)

Number Of Ingredients 6

2 -3 lbs salmon fillets (whatever your preference) or 2 -3 lbs steaks (whatever your preference)
1 cup mayonnaise (full fat, All measurements are approximate.)
1 tablespoon fresh dill (if dried probably 1 1/2 t)
1 tablespoon lemon juice (or 1-2 pkt of true lemon)
seasoning salt
pepper

Steps:

  • Combine all ingredients (except salmon).
  • Stir well.
  • Add a few dashes of seasoning salt and a few grinds of fresh pepper. Taste for seasoning preference. All measurements are approximate.
  • Place fish into a baking pan sprayed with oil or rubbed with olive oil or butter.
  • Season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish. Make it to the thickness you prefer. I had about 1/4 in or so.
  • Bake uncovered in a 450 degree oven until fish is almost done (mine took 15-20 min for fillets which seemed a bit long, but they weren't done.)
  • Then broil until lightly golden.

FOIL-POACHED SALMON WITH HERBY MAYO



Foil-poached salmon with herby mayo image

Learn how to poach a salmon perfectly with our step-by-step recipe - then serve with homemade chive, basil and dill mayonnaise

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 9

light olive oil , for greasing
3kg whole gutted and scaled salmon with the head removed
bunch of dill
1 shallot , halved and very thinly sliced
5 tbsp dry white wine , such as Sauvignon Blanc
2 tbsp snipped chive
2 tbsp chopped basil
500ml mayonnaise
watercress , cucumber, herbs and lemon wedges, to serve

Steps:

  • Heat oven to 150C/130C fan/ gas 2. Place a large piece of double-width foil on top of a large baking sheet and brush it with oil, then put the salmon in the centre. Tuck a few generous sprigs of dill and the shallots in the body cavity, then season.
  • Carefully bring up the sides of the foil to surround the fish, season well inside and out, then pour over the wine.
  • Seal the foil all the way round, but not too tightly on the fish - you need to give it a bit of space within the parcel. Bake for 1 hr 30 mins.
  • Once the salmon has cooked, carefully unwrap the foil parcel and pull the dorsal fin on the spine of the fish. If the salmon is ready, it should come away very easily. Reseal the parcel and leave to cool - it will carry on cooking a little more as it cools. If you are not sure that the salmon is cooked sufficiently, return it to the oven for 10 mins more.
  • When cold, carefully peel away the skin from one side of the salmon. You may need to use a knife to get you started, but it should peel away easily after that. Leave the cooked dill and shallot in place, as you may damage the flesh of the salmon if you try to remove them.
  • Use a knife to scrape off the brown fatty flesh. It tastes delicious but doesn't look as attractive as the pink flesh underneath. Carefully turn the salmon over onto a platter and remove the skin and brown flesh from the other side.
  • To serve, carefully remove the fillets from one side of the fish, leaving behind the bones. You will see that the fish has a natural divide of 2 long fillets on each side. Insert your knife along the centre and carefully ease off each fillet. Transfer the fillets to a platter, bone-side up.
  • Lift up the central bone from the remaining whole fish - it should come away in one piece - and remove the aromatics. Ease the 2 remaining fillets apart and remove any pin bones. Reassemble the salmon on the platter. Stir the herbs into your mayonnaise and garnish the salmon with watercress, cucumber, herbs and lemon.

Nutrition Facts : Calories 548 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Protein 61 grams protein, Sodium 0.3 milligram of sodium

POACHED SALMON WITH LEMON MAYONNAISE



Poached Salmon With Lemon Mayonnaise image

This is such a good dish and the presentation is wonderful. Both the salmon and the mayonnaise can be made one day ahead, so it can go on the table quickly when you're ready to serve it. From Bon Appetit, July 1992.

Provided by lazyme

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

3 (8 ounce) bottles clam juice
3/4 cup dry white wine
3 slices lemons
3 sprigs fresh dill
4 peppercorns
4 salmon fillets (6 to 8-oz each)
1 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
butter lettuce leaf
4 slices lemons
8 lemon wedges
tomatoes, wedges

Steps:

  • For salmon:
  • Combine first 5 ingredients in deep skillet.
  • Simmer 10 minutes to blend flavors.
  • Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness.
  • Transfer salmon to plate, using 2 spatulas as aid.
  • Reserve liquid in skillet.
  • Cool salmon.
  • Cover and chill until cold. (Can be prepared 1 day ahead.).
  • For Mayonnaise:
  • Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes.
  • Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl.
  • Mix in 1 tablespoon poaching liquid.
  • Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.).
  • Line platter with lettuce.
  • Top with salmon.
  • Make cut in each lemon slice from center to edge.
  • Twist lemon slices and place atop salmon.
  • Garnish with lemon wedges and tomatoes and serve with mayonnaise.

Nutrition Facts : Calories 725.4, Fat 31.1, SaturatedFat 4.7, Cholesterol 180.6, Sodium 1251, Carbohydrate 37.8, Fiber 2.2, Sugar 10.1, Protein 65.5

Tips:

  • To ensure the salmon fillets cook evenly, they should be of uniform thickness. If necessary, use a sharp knife to trim the fillets to an even thickness.
  • Use a large skillet or sauté pan to poach the salmon fillets. This will allow the fillets to cook evenly without overcrowding.
  • Add plenty of water to the skillet or sauté pan. The water should come at least halfway up the sides of the salmon fillets.
  • Bring the water to a simmer over medium-high heat. Reduce the heat to low and gently simmer the salmon fillets for 8-10 minutes, or until they are cooked through.
  • To make the herb mayonnaise, simply combine mayonnaise, chopped fresh herbs, lemon juice, and salt and pepper to taste. Stir until well combined.
  • Serve the poached salmon fillets with the herb mayonnaise and your favorite sides, such as roasted vegetables, rice, or potatoes.

Conclusion:

Poached salmon with herb mayonnaise is a delicious and healthy meal that can be prepared in just a few minutes. The salmon is cooked gently in a flavorful poaching liquid, resulting in a tender and moist fish. The herb mayonnaise adds a touch of richness and flavor to the dish. This recipe is perfect for a weeknight dinner or a special occasion meal.

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