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Salmon, citrus & fennel parcels

Serves: 4

Cooking time: 40

Cooking method: Bake


  • 600g Salmon, skinned, boned and cut into 4 portions
  • 300g fennel bulb, thinly sliced or julienned
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • 1 orange, zest and juice
  • 60g capers
  • 50mls extra virgin olive oil
  • 1 tbspn fresh dill, chopped
  • a splash gin (optional)
  • a splash vermouth (optional)
  • vanilla sea salt to taste
  • freshly ground black pepper
  • 1 tbspn chives to garnish, chopped

Cooking instructions

  1. Preheat barbecue or oven to 200°C.
  2. Tear some aluminium foil into 4 X 15-20cm squares. Line each foil square with cooking paper.
  3. Arrange fennel slices in the centre of each foil square and place a piece of Salmon on top.
  4. In a bowl combine all other ingredients, including the citrus juice, but retain chives for the garnish. Place mixture on top of fish.
  5. Wrap up the foil parcels and place into a hot oven or onto a preheated barbecue. Cook for about 8 minutes. Open parcels slightly to check if they are cooked and if so remove from heat.
  6. To serve, open the parcels and sprinkle over chopped chives.

An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.