Salmon fillet is versatile and very tasty. They are quick and easy to cook in a parcel (or poached, baked, grilled or pan-fried). These fillets are good at absorbing lots of different flavours which makes them an excellent ingredient you can do this during the cooking or by marinating in advance. This recipe by putting the fish in a parcel keeps all the flavours locked in.

Ingredients For Salmon Fillet Parcels

2 Salmon fillets from Walter Purkis & Sons
2 tbsp Olive oil
2 Red chillies, thinly sliced
2 Garlic cloves, thinly sliced
2 Lemon slices
2 Rosemary sprigs(or a herb of your choice)

Cooking Method For Salmon Fillet Parcels

Preheat your oven to 200˚C/fan 180°C/gas mark 6.

Cut two large tin foil squares ready to make your parcels (they will need to be big enough to hold the salmon fillets and then some extra to be folded over.)

Place the salmon fillet in the centre of the foil skin side down and drizzle over with oil. Now add the chilli, garlic, lemon and rosemary (or any other other herbs you might wish to try). Season well with a grind of black pepper and some sea salt flakes.

Wrap the foil around the fish to form a secure parcel and place onto a baking tray. Bake in the oven for approximately 15 minutes until the salmon is cooked through. NB Thinner fillets will cook in a shorter time than a thicker one.

Serve right away in the foil or unwrap and transfer to a serving plate. The cooking juices poured over will make a tasty sauce. This will be delicious served with some new potatoes boiled in their skins, green salad will go well or maybe some steamed vegetables.

This Salmon Fillet recipe come from the Fish is the Dish website where you can find this and lots of other fishy recipes.