• Save to your scrapbook
  • Save to your scrapbook

    Salmon Fillet Parcels

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Salmon Fillet Parcels

    The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines as set down by the Scottish Salmon Quality Assurance Scheme and has a unique identification number which allows full traceability back to the farm. Sealing the salmon in aluminium foil ensures that the fish remains beautifully moist and makes its own sauce as it cooks. Waitrose's wider width 450mm aluminium foil is ideal for this purpose, and is sold in 5m, 10m and 20m lengths. Instead of crème fraîche and herbs, other flavourings such as chopped garlic, ginger, salad onions and soy sauce can be added to the parcels.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 6


    • 6 salmon fillets, each weighing approximately 175-200g
    • Salt
    • Freshly ground black pepper
    • 6 tbsp crème fraîche
    • 6 tbsp dry white wine
    • 6 tbsp chopped fresh mixed herbs, such as chives, basil and parsley
    • Butter for greasing


    1. Make six rectangles of double foil. Place foil dull side down and brush each piece with butter. Place a salmon fillet in the centre of each piece and season generously with salt and pepper.
    2. Spoon 1tbsp of crème fraîche onto each salmon fillet then fold up the edges of the foil slightly and add 1tbsp of wine to each parcel. Divide the herbs between the salmon, then seal the foil edges to make an airtight package.
    3. Place the parcels on a baking tray in a preheated oven at 200°C, gas mark 6, for 15-20 minutes until the salmon is just cooked through. Open the parcels and slide the salmon and its sauce onto heated plates.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars