Foil-poached salmon with dill & avocado mayo

Foil-poached salmon with dill & avocado mayo

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(7 ratings)

Prep: 20 mins Cook: 2 hrs Plus cooling


Serves 10
A whole poached salmon makes a buffet centrepiece with wow-factor - we've got ideas for using up the leftovers too

Nutrition and extra info

Nutrition: per serving

  • kcal612
  • fat47g
  • saturates8g
  • carbs2g
  • sugars1g
  • fibre2g
  • protein45g
  • salt0.49g
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  • 3½ kg whole salmon (ask your fishmonger to clean and gut it)



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • olive oil, for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, very thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 bay leaves
  • 20g pack dill
  • 6 tbsp dry white wine
  • 3 ripe avocados, preferably Hass



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 200ml mayonnaise
  • zest and juice 1 large lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ cucumber, peeled, deseeded and diced

To serve

  • bunch watercress, lemon wedges, thick cucumber slices, fresh dill (optional)



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


  1. Heat oven to 150C/fan 130C/gas 2. Put the salmon on a large sheet of oiled extra-wide foil (this will stop it from sticking later). Put the onion, bay leaves and half the dill in the body cavity, spoon over the wine, season with salt and black pepper, then loosely bring the foil round the salmon and seal well to make a parcel. Lift onto a baking tray, then bake for 2 hrs. Take from the oven, then leave to cool for about 10 mins, still in its parcel.

  2. Meanwhile, whizz the flesh from the avocados (with a hand blender or in a food processor) with the mayo, lemon juice, zest and seasoning. Tip into a bowl. Chop the remaining dill, stir in with the cucumber, then transfer to a serving bowl. Chill for up to 3 hrs.

  3. Unwrap the salmon, then strip away the skin and fins. Personally, I don’t take the skin from the bottom of the fish if I am serving the salmon warm, as you risk breaking the fish up as you turn it over. It is more robust when it is cold, so in this case remove the skin from both sides. You can leave the head on or take off at this stage. Carefully lift onto a platter, then garnish with watercress, cucumber, lemon wedges and dill, if using.

  4. To serve, remove the fish in chunky fillets. When all the fish has gone from the top fillet, remove the onion and herb flavouring, pull away the bones, then remove portions of the bottom fillet, leaving the skin behind. Eat with the avocado mayo, warm buttery new potatoes, and salads or green beans.

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Comments, questions and tips

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2nd Apr, 2018
This made a wonderful starter for an Easter Sunday lunch for 15 of us and the dill & avocado mayonnaise was a huge hit with everyone! I also added thin slices of orange inside and on top of the salmon, for a slight citrus flavour. Delicious served with pea-shoots, cress and blanched asparagus. Will definitely be doing it again!
10th Jun, 2017
This was such a great treat. The dill and avocado mayo was delicious and I shall be producing it for all sorts of salads because everybody loved it.
13th Mar, 2014
Gorgeous, yes the side underneath was even tastier, made some lovely sandwiches the next day too.
18th Feb, 2014
Very simple and tasty, the juices made the under side very tasty! looked the business!!
18th Jun, 2012
Please could you give instructions for saving recipes to menus in the binder.
15th Jan, 2011
Very easy way to cook salmon especially if cooking for a large number. The avocado mayonnaise tasted and looked beautiful but the quantities are far too generous we were using up the remainder for several days - it makes a great dip with crudities.
11th Jan, 2011
really nice dish made it for a new years eve wow factor dish
21st May, 2010
If I cook a whole salmon the day before and serve it cold about 6pm the next day what is the best way to store this and keep it fresh many thanks
6th Aug, 2009
I substituted avocado (dont like) for butternut squash lovely.
16th Apr, 2009
Yes please for the left over tips...
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