Delia Smith Salmon in Foil

Ingredients

For the Salmon

• 4 salmon fillets, about 150g each, skin on
• 2 tablespoons olive oil
• 1 lemon, thinly sliced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, chopped
• 2 garlic cloves, finely sliced
• Salt and freshly ground black pepper, to taste

Optional Additions

• 8 cherry tomatoes, halved
• A small handful of baby spinach
• A splash of dry white wine

How to Make Delia Smith Salmon in Foil

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the salmon cooks evenly.
• Prepare the foil parcels: Cut four large sheets of strong kitchen foil. Lightly brush the centre of each sheet with olive oil to prevent sticking.
• Season the salmon: Place one salmon fillet in the centre of each foil sheet. Drizzle with olive oil and season well with salt and freshly ground black pepper.
• Add flavourings: Top each fillet with lemon slices, garlic, chopped parsley and dill. Add cherry tomatoes or spinach if using. A small splash of white wine can be added for extra moisture.
• Seal the parcels: Fold the foil over the salmon and seal the edges tightly to create a secure parcel. Leave a little space inside for air to circulate.
• Bake: Place the parcels on a baking tray and cook for 15 to 18 minutes, depending on the thickness of the fillets. The salmon should be opaque and flake easily with a fork.
• Rest and serve: Carefully open the parcels, watching for hot steam. Serve immediately while warm and juicy.

Tips for Perfect Salmon in Foil

How do I stop the salmon from drying out?

Make sure the foil is tightly sealed and avoid overbaking. Check the fish at 15 minutes, especially if the fillets are thin.

Can I cook the salmon from frozen?

It is best to thaw the salmon fully before cooking for even results. If cooking from frozen, add an extra 5 to 7 minutes and check carefully for doneness.

What herbs work well with salmon?

Dill and parsley are classic choices. Thyme, chives or a little tarragon also pair beautifully.

How do I know when salmon is cooked?

The flesh will turn opaque and gently flake when pressed with a fork. The centre should be just cooked but still moist.

Serving Suggestions

• Serve with new potatoes and steamed green beans
• Pair with a crisp garden salad
• Add buttered asparagus or tenderstem broccoli
• Serve alongside fluffy basmati rice

Storage

Room Temperature

Do not leave cooked salmon at room temperature for more than 1 hour.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or enjoy cold in salads.

Freezing

Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 2g
• Protein: 34g
• Fat: 20g
• Saturated Fat: 4g
• Sodium: 220mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Delia Smith Salmon in Foil

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender oven-baked salmon sealed in foil with lemon, garlic and fresh herbs. Light, moist and full of flavour.

Ingredients

• 4 salmon fillets

• 2 tbsp olive oil

• 1 lemon, sliced

• 2 tbsp fresh parsley

• 1 tbsp fresh dill

• 2 garlic cloves

• Salt and black pepper

• Cherry tomatoes, optional

• Baby spinach, optional

• Splash of white wine, optional

Directions

• Preheat oven to 200°C or 180°C fan.
• Place salmon on oiled foil sheets and season well.
• Add lemon, herbs and garlic.
• Seal foil parcels tightly.
• Bake for 15 to 18 minutes until cooked through.
• Open carefully and serve warm.

Notes

• Seal foil tightly to retain moisture.
• Do not overcook to keep salmon tender.