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1
uncooked salmon fillet (600g), skin on
1 tbsp
olive oil
Sea salt, as desired
Ground black pepper, as desired
1
lemon thinly sliced
1 tbsp
fresh lemon juice
100ml
mayonnaise
2 tbsp
Dijon mustard
1
garlic clove, peeled and minced
1 tbsp
fresh parsley, chopped
1
uncooked salmon fillet (600g), skin on
1 tbsp
olive oil
Sea salt, as desired
Ground black pepper, as desired
1
lemon thinly sliced
1 tbsp
fresh lemon juice
3.5fl. oz
mayonnaise
2 tbsp
Dijon mustard
1
garlic clove, peeled and minced
1 tbsp
fresh parsley, chopped
Utensils
Step 1
Plug probe into unit. Insert grill plate in unit and close lid. Select GRILL. The unit will default to HI, this is the correct temperature setting for this recipe. Select PRESET. Select FISH, use the arrows to the left of the display to set WELL DONE. Select START/STOP to begin preheating.
Step 2
While unit is preheating, coat salmon skin with oil. Flip and season the flesh with salt and pepper and place lemon slices in a row down the centre.
Step 3
When unit beeps to signify it has preheated, place salmon on grill plate skin side down and close lid. Insert probe horizontally into thickest part of salmon (see probe placement instructions on page 7).
Step 4
Meanwhile, in a medium bowl, combine lemon juice, mayonnaise, mustard, garlic, salt and pepper. Set aside.
Step 5
When unit beeps and the display reads FLIP halfway through cooking, do not flip the salmon, instead, spoon the mayonnaise mixture in a thin layer over the top (flesh side of the fillet). Close lid to continue cooking.
Step 6
When unit beeps to signal cooking is complete. Use oven gloves to remove probe from salmon. Remove the salmon and serve with any remaining mayonnaise and garnish with chopped parsley.
Plug probe into unit. Insert grill plate in unit and close lid. Select GRILL. The unit will default to HI, this is the correct temperature setting for this recipe. Select PRESET. Select FISH, use the arrows to the left of the display to set WELL DONE. Select START/STOP to begin preheating.
1
uncooked salmon fillet (600g), skin on
1 tbsp
olive oil
Sea salt, as desired
Ground black pepper, as desired
1
lemon thinly sliced
1 tbsp
fresh lemon juice
100ml
mayonnaise
2 tbsp
Dijon mustard
1
garlic clove, peeled and minced
1 tbsp
fresh parsley, chopped
1
uncooked salmon fillet (600g), skin on
1 tbsp
olive oil
Sea salt, as desired
Ground black pepper, as desired
1
lemon thinly sliced
1 tbsp
fresh lemon juice
3.5fl. oz
mayonnaise
2 tbsp
Dijon mustard
1
garlic clove, peeled and minced
1 tbsp
fresh parsley, chopped
Step 2 of 6
While unit is preheating, coat salmon skin with oil. Flip and season the flesh with salt and pepper and place lemon slices in a row down the centre.
1
uncooked salmon fillet (600g), skin on
1 tbsp
olive oil
Sea salt, as desired
Ground black pepper, as desired
1
lemon thinly sliced
1 tbsp
fresh lemon juice
100ml
mayonnaise
2 tbsp
Dijon mustard
1
garlic clove, peeled and minced
1 tbsp
fresh parsley, chopped
1
uncooked salmon fillet (600g), skin on
1 tbsp
olive oil
Sea salt, as desired
Ground black pepper, as desired
1
lemon thinly sliced
1 tbsp
fresh lemon juice
3.5fl. oz
mayonnaise
2 tbsp
Dijon mustard
1
garlic clove, peeled and minced
1 tbsp
fresh parsley, chopped
Step 3 of 6
When unit beeps to signify it has preheated, place salmon on grill plate skin side down and close lid. Insert probe horizontally into thickest part of salmon (see probe placement instructions on page 7).
1
uncooked salmon fillet (600g), skin on
1 tbsp
olive oil
Sea salt, as desired
Ground black pepper, as desired
1
lemon thinly sliced
1 tbsp
fresh lemon juice
100ml
mayonnaise
2 tbsp
Dijon mustard
1
garlic clove, peeled and minced
1 tbsp
fresh parsley, chopped
1
uncooked salmon fillet (600g), skin on
1 tbsp
olive oil
Sea salt, as desired
Ground black pepper, as desired
1
lemon thinly sliced
1 tbsp
fresh lemon juice
3.5fl. oz
mayonnaise
2 tbsp
Dijon mustard
1
garlic clove, peeled and minced
1 tbsp
fresh parsley, chopped
Step 4 of 6
Meanwhile, in a medium bowl, combine lemon juice, mayonnaise, mustard, garlic, salt and pepper. Set aside.
1
uncooked salmon fillet (600g), skin on
1 tbsp
olive oil
Sea salt, as desired
Ground black pepper, as desired
1
lemon thinly sliced
1 tbsp
fresh lemon juice
100ml
mayonnaise
2 tbsp
Dijon mustard
1
garlic clove, peeled and minced
1 tbsp
fresh parsley, chopped
1
uncooked salmon fillet (600g), skin on
1 tbsp
olive oil
Sea salt, as desired
Ground black pepper, as desired
1
lemon thinly sliced
1 tbsp
fresh lemon juice
3.5fl. oz
mayonnaise
2 tbsp
Dijon mustard
1
garlic clove, peeled and minced
1 tbsp
fresh parsley, chopped
Step 5 of 6
When unit beeps and the display reads FLIP halfway through cooking, do not flip the salmon, instead, spoon the mayonnaise mixture in a thin layer over the top (flesh side of the fillet). Close lid to continue cooking.
1
uncooked salmon fillet (600g), skin on
1 tbsp
olive oil
Sea salt, as desired
Ground black pepper, as desired
1
lemon thinly sliced
1 tbsp
fresh lemon juice
100ml
mayonnaise
2 tbsp
Dijon mustard
1
garlic clove, peeled and minced
1 tbsp
fresh parsley, chopped
1
uncooked salmon fillet (600g), skin on
1 tbsp
olive oil
Sea salt, as desired
Ground black pepper, as desired
1
lemon thinly sliced
1 tbsp
fresh lemon juice
3.5fl. oz
mayonnaise
2 tbsp
Dijon mustard
1
garlic clove, peeled and minced
1 tbsp
fresh parsley, chopped
Step 6 of 6
When unit beeps to signal cooking is complete. Use oven gloves to remove probe from salmon. Remove the salmon and serve with any remaining mayonnaise and garnish with chopped parsley.
