- Oily fish
- Salmon fillet
This salmon recipe is nearly foolproof and adapts easily. If you like garlic, that could be a nice addition.
49 people made this
- 4 (110g) wild salmon fillets
- 3 teaspoons olive oil
- 4 (15cm) squares of baking parchment
- 1/2 teaspoon lemon pepper, such as Schwartz
- 1 blood orange, sliced into rounds
- 1 lemon, sliced into rounds
- 1 lime, sliced into rounds
- 1 bunch fresh dill
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Preheat the oven to 230 C / Gas 8.
- Brush each piece of salmon on both sides with a light coating of olive oil. Fold each sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheets back up.
- Place the salmon fillets skin side down onto the centre of each piece of parchment. Sprinkle with lemon pepper, then place a sprig of dill onto each fillet. Cover with one slice of orange, one slice of lemon and one slice of lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.
- Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their parcels. Place parcels on a baking tray.
- Bake for 12 to 15 minutes in the preheated oven, or until fish flakes with a fork. You may need to open one of the parcels to check. To serve, place parcels onto serving plates and use scissors to cut an X in the centre, being careful not to cut the fish.
Reviews & ratingsAverage global rating:(53)
Reviews in English (38)
by Joy Higginbotham
My family loved this salmon. The only change I made was, as someone else said, dried dill for the fresh, because I failed to tell my husband that it should be fresh. Hehe. One thing you should try is to squeeze the citrus slices over the fish after it's cooked. It really added a punch to the flavor! I also had to make a modified lemon pepper, because I didn't have any. I used lemon and lime zest, and pepper, but I think I needed salt, too. All in all, it was great! I'll use this cooking method for fresh fish again, it came out better than any I've ever made! Thank you!-23 Jul 2007
by Steve Zoltanski
I cooked salmon several times using this recipe. The first time, I had it in the oven too long. I wanted to make sure the fish was completely cooked. Even with the parchment paper, the result was a dry and somewhat tough fish. The second time, I cooked the fish for 15 minutes, the time stated in the recipe. What a difference! The fish was incredibly tender and juicy! The blood orange, lemon, lime and fresh dill provided a wonderful subtle flavor. Other times I used dry dill from McCormick and a standard Florida orange due to the unavailability of fresh dill and blood oranges. Even with these ingredients, I found the salmon still had an incredible amount of flavor. I can confidently say this is the best salmon I ever had! This was also the first time I ever used a blood orange. I was shocked to see after slicing the orange, a purple color, not the familiar orange. Instead of throwing out the orange, I did a Google search for blood oranges and discovered this is a normal color. I ate the left over blood orange and was pleasantly surprised by its’ exquisitely wonderful flavor. I also learned blood oranges are more popular in Europe than in the United States. I only found the blood orange available during the winter/spring. Bottom line, I highly recommend this recipe!-30 Dec 2008
Kudos to the author of this recipe! This is an excellent method for fish which produces beautiful results. The flavors are subtle and will depend on the quality of ingredients used. My only recommendation is to lightly salt the fish along with the pepper. Thank you for such a well written recipe!-14 Oct 2007