Salmon baked in parchment with herbs
Salmone al cartoccio con erbe
Second course
Salmon fillets in foil with aromatic herbs, lemon, and white wine: steamed in their own aroma, zero odors in the kitchen.
The cooking baked in parchment It's a brilliant technique: the fish cooks in its own steam, retaining all the juices and aromas, and not spreading odors throughout the kitchen. Perfect for those who don't like the smell of fish in the house. Salmon baked in parchment It's perhaps the easiest fish recipe ever: it's ready in 5 minutes, bakes in the oven, and requires no supervision. The parcel is opened at the table in front of guests: a spectacular effect is guaranteed. It works with any fish: sea bass, sea bream, trout.
Instructions
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3 steps · natural Italian voice
Prepare the parcels
Cut 4 large sheets of parchment paper or aluminum foil. Place 2-3 lemon slices in the center of each as a base. Place the salmon fillet on top. Season with oil, salt, pepper, fresh dill, garlic if desired, and a pinch of salt. tablespoon of white wine.
Close the bags
Fold the paper to form a well-sealed packet at the edges: the air remaining inside creates the cooking steam. Arrange the parcels on a baking pan.
Cook and serve
15 minBake at 200°C (392°F) for 13-15 minutes. Bring the closed parcels to the table and open them in front of your guests: the fragrant steam that escapes is the experience of the dish.
Chef's Tips
The foil must be well sealed: the steam inside cooks the fish. Don't open the foil during cooking: you'll lose the steam.
Ingredients
- 4 salmon fillets
- Fresh dill (or parsley)
- Lemon slices
- (2 tbsp) 2 tablespoons of dry white wine
- Extra virgin olive oil
- Salt, pepper
- Parchment paper or food grade aluminum
- Garlic slices
- Capers
⚠️ Automatic ingredient-based detection. Always check product labels.
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