Recipe
Leeky Salmon in a Parcel
Succulent salmon, sweet buttery leeks and bright lemon come together in a parchment parcel. This light supper for one has delicate cooking juices to spoon over the fish and tastes lovely with new potatoes or rice.
Ingredients
Method
10 mins prep22 mins cook32 mins total
Heat the oven to 200°C (180°C fan/Gas 6). Lay a 35–40cm sheet of baking parchment on a baking tray.
Trim the leek, discarding the root and tough dark-green tops. Slice the tender parts very finely, rinse away any grit and drain well.
Arrange the leek on one half of the parchment, leaving a wide border. Sprinkle over 1 tbsp water, dot with the butter and add a little salt and black pepper.
Place the salmon on the leeks. Season lightly, squeeze over some lemon juice and add the two lemon slices. Tuck in the dill or parsley, if using.
Fold the parchment over the fish and repeatedly fold and crimp the open edges to seal them securely. Leave space inside for steam and keep the folded seam facing upwards.
Bake for 18–22 minutes, allowing a little longer for a thick fillet. Carefully open the packet and check that the salmon is opaque, piping hot through the centre and flakes readily. Reseal and cook for a few more minutes if needed; the leeks should also be tender.
Open the parcel away from your face and hands to release the steam safely. Serve the salmon with its leeks and spoon the lemon-butter juices over the top.
Notes
Keep the leek slices thin: Broad pieces take longer to soften than the salmon takes to cook. Cut fine half-moons or rings for a tender bed of leeks.
Frozen fillets: Thaw the salmon fully in the fridge and pat it dry before assembling the parcel.
Extra portions: Make one parcel per person and leave a little space between them on the tray. New potatoes, rice or crusty bread make useful accompaniments.
About this recipe
This salmon parcel is built around a generous bed of leeks, sliced thinly so they soften beneath the fish. A little butter brings out their sweetness, while lemon keeps the cooking juices fresh rather than heavy. Sealing everything in parchment traps the steam and helps the salmon stay moist without needing a separate sauce.
It is a useful supper when you are cooking for one: assemble a single packet, put it in the oven and serve it straight from the parcel. Add new potatoes, rice or crusty bread alongside to catch the buttery juices. For two people, make separate parcels rather than one large packet, keeping the same gentle cooking approach.
