foil-poached salmon with herby mayo method

Foil-poached salmon is a delicious and easy way to cook this popular fish. The foil helps to keep the moisture in, resulting in a tender and flavorful piece of fish. Pairing it with a herby mayo takes it to the next level, adding a bright and fresh flavor to the dish. Here's how to make foil-poached salmon with herby mayo:

Ingredients:

4 salmon fillets, about 6 ounces each

Salt and pepper

4 sprigs of fresh thyme

4 slices of lemon

4 tablespoons of butter

4 pieces of foil, about 12 inches long

1/2 cup of mayonnaise

1 tablespoon of chopped fresh parsley

1 tablespoon of chopped fresh dill

1 tablespoon of chopped fresh chives

1 tablespoon of lemon juice

Salt and pepper to taste

Directions:

Preheat your oven to 375°F.

Season each salmon fillet with salt and pepper on both sides.

Lay a piece of foil on a baking sheet and place one salmon fillet in the center of each piece of foil.

Top each fillet with a sprig of fresh thyme and a slice of lemon.

Add a tablespoon of butter on top of each fillet.

Bring the edges of the foil together and fold them over to create a tight seal. Repeat with the remaining fillets.

Place the baking sheet in the oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is cooking, prepare the herby mayo by combining the mayonnaise, parsley, dill, chives, lemon juice, salt, and pepper in a bowl. Mix until well combined.

Once the salmon is cooked, remove the baking sheet from the oven and carefully open the foil packets.

Serve the salmon with a dollop of herby mayo on top of each fillet.

Tips:

If you want to make this dish ahead of time, you can prepare the foil packets with the salmon and seasoning, then refrigerate until ready to cook.

You can also experiment with different herbs and spices in the herby mayo. Try adding some minced garlic or a pinch of cayenne pepper for a little kick.

If you don't have fresh herbs on hand, you can use dried herbs instead. Just reduce the amount by about half since dried herbs are more potent than fresh.