If you have ever had trouble getting the skin on a fillet of salmon nice and crispy, then this recipe is the one for you.
There’s no tips about achieving crispy skin, not this time sorry, I’m basically abandoning that method altogether and encouraging you to try something easier.
It’s so simple, but importantly tastes flipping amazing.
I love salmon, which is why I use it in this recipe but it would also probably work well with any good fish if salmon doesn’t tantalise your tastebuds.
You can change it up according to whatever you’ve got in the fridge (within reason, let’s not get too crazy – leave the cheese alone), although I would suggest that the ginger is a good staple to stick to if you can.
Mushrooms may sound like a strange addition, but trust me, it works really well.
Baked Salmon Parcels
2 salmon fillets (skin-off or on)
2 spring onions
Thumb-sized piece of ginger, grated or chopped finely
2-4 field mushrooms, sliced
Parsley or coriander, roughly chopped
1 lemon, sliced
2 tablespoons soy sauce
Drizzle of sesame oil
Pre-heat the oven to 190C.
Grab an oven tray and line with two big pieces of alfoil, one running horizontally and the other vertically (but the same size).
Place a piece of baking paper on top of the alfoil, running horizontally.
This is your parcel, so you can do individual parcels using the same method if you prefer.
Layer your spring onions, mushrooms and ginger on the baking paper before gently laying the salmon fillets on top.
Drizzle with the sesame oil and soy sauce, before topping with lemon and herbs.
Wrap your parcels up, loosely but ensuring there aren’t any openings.
Bake for 25-35 minutes depending on the size of your fillets and your cooking preferences.
Serve with stir fried vegetables.