Salmon in a parcel


Salmon in a parcel

Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Serves ~ 4

Tip ~Thick fillets of halibut, hoki, haddock or cod can all be used for this dish.


2 carrots

2 courgettes

6 spring onions

1 inch piece fresh ginger, peeled

1 lime

2 garlic cloves, thinly sliced

30ml / 2tbsp teriyaki marinade or Thai fish sauce

5 - 10ml / 1 - 2 tsp clear sesame oil

4 salmon fillets about 200g / 7oz each

Ground black pepper


  • Cut the carrots, courgettes and spring onions into match sticks and set them aside. Cut the ginger into matchsticks and put these into a small bowl.
  • Using a zester, pare the lime thinly and add to the ginger with the garlic.
  • Preheat the oven to 220C, 425F, Gas 7.
  • Cut out 4 rounds of baking parchment, each 40cm / 16inch diameter. Season the salmon with pepper. Lay a fillet on each paper round, just off centre.
  • Scatter ¼ of the ginger mixture over each and a pile ¼ of the vegetable matchsticks on top. Divide the teriyaki or Thai sauce over the top.
  • Fold the baking parchment over the salmon and roll the edges of the parchment over to seal each parcel very tightly.
  • Place the salmon parcels on a baking sheet and cook in the oven for 10 - 12 minutes, depending on the thickness of the fillets. Put the parcels on plates and serve with rice.