Paper Baked Salmon

    25 minutes

    A tasty way to bake salmon and minimise the washing up at the same time! Serve in their paper with buttered new potatoes.

    60 people made this

    Serves: 2 

    • 2 (150g) salmon fillets
    • 2 tablespoons peas (fresh or frozen)
    • 2 cloves garlic, crushed
    • 2 teaspoons lemon juice
    • 1 tablespoon olive oil

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 220 degrees C. Cut two 30cm circles of baking paper and place each fillet of salmon on them so that they are 2cm from the centre.
    2. Cover each fillet with a spoonful of peas, a clove of crushed garlic, 1 teaspoon of lemon juice and a drizzle of olive oil. Fold the paper over the fillet into a packet and seal the edges by crimping and folding like a pastie. Place on a baking sheet or tray.
    3. Bake for 15 minutes in the preheated oven or until the fish is able to be flaked with a fork. To serve, place the packets onto serving plates and cut open the centre in the shape of a cross.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (40)


    Good idea! But, the 15 minutes baking time is optimistic! Need to allow 25 minutes for 2 x 250g fillets, minimum!!  -  23 Apr 2016


    The basics of this recipe are good--it's just needs a touch more. I watched my French chef sister-in-law make fish in paper pillows and here's what she layered: 1.chopped leeks (I've also used green onion);2.sliced carrots; fillet; 4. salt and pepper; 5. herbs--thyme is best; rosemary is wonderful; (I use fresh basil from the garden if possible.) 6. diced tomato; 7. Olive oil drizzled over. Bake in hot oven--550 til liquid is boiling, then reduce heat and bake 20 minutes. 5 minutes before serving, drizzle one tablespoon of whipping cream over fish (only if creme fraiche is not in house.) Most importantly, Marie says "if the fish is good, the dish is good."  -  29 Jul 2007  (Review from Allrecipes USA and Canada)


    This recipe was very good. The salmon came out very moist. The only changes I made to the recipe were that I added a sprinkle of salt to each fillet, and in addition to parchment paper, I wrapped a second layer of tinfoil around the first packet to make sure if the parchment didn't open up. 15 minutes was long enough for me, unlike some of the others, however I did use small fillets. I served with hollaindaise sauce. Will be making this again.  -  20 Feb 2008  (Review from Allrecipes USA and Canada)