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NZ King Salmon "En Papillote" (cooked in Parchment)

Cooking time: 60

Cooking method: Bake


  • 3 medium lemons
  • 150ml extra virgin olive oil
  • 160g fresh fennel bulb, julienned
  • ½ red onion, sliced julienned
  • 600g salmon fillets, skin on (4 x 150g portions)
  • 8 cherry tomatoes cut in ½
  • 8 basil, large leaves
  • salt
  • freshly ground white peppercorns to taste

Cooking instructions

  1. Pre-heat oven to 160°C.
  2. Take 2 of the lemons & slice into 12 round slices.
  3. Lay one large sheet of baking paper on a tray & brush with some of the olive oil, and then in the centre, lay 4 slices of lemon.
  4. Mix the sliced fennel & onion together, then lay half of the mix on top of the lemons. Place the salmon on top of mixture.
  5. Scatter on or around the salmon 4 cherry tomato halves & 2 basil leaves and season the salmon.
  6. Fold paper over to enclose filling. Fold or crimp the edges to seal by starting from one end to make a folded envelope. Place on a large baking tray.
  7. Repeat the envelope process for the remaining salmon fillets & place on the tray.
  8. Bake for 7-8 minutes or until salmon is just cooked through.
  9. While waiting for the salmon to cook, juice & finely zest the remaining lemon & mix with the remaining olive oil & season, to dress the salmon directly after the envelope has been opened.
  10. Allow those eating the salmon to rip open the envelope at the table and enjoy the aromas as the steam escapes.

Optional - serve within new season potatoes and salad leaves.

Image and recipe courtesy Nurtured Seafood