Ingredients:

  • 4 Salmon Fillets (approx. 6 oz each)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher or Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1 large Lemon, thinly sliced into 8 rounds
  • 2 tbsp Fresh Dill, finely chopped
  • 2 tbsp Fresh Flat-Leaf Parsley, finely chopped
  • 4 cloves Fresh Garlic, finely minced or grated
  • 2 tbsp Unsalted Butter (optional), melted

Instructions:

  1. Preheat Oven: Set oven temperature to 400°F (200°C).
  2. Prepare Parcels: Lay four 12-inch pieces of foil or parchment paper onto a baking sheet. Drizzle a small amount of oil in the center of each sheet to prevent sticking.
  3. Mix the Rub: In a small bowl, combine the olive oil, optional melted butter, minced garlic, chopped dill, and parsley. Stir well.
  4. Season the Fish: Pat the salmon fillets completely dry. Season generously on all sides with salt and pepper.
  5. Assemble the Parcels: Place one seasoned salmon fillet onto the center of each prepared foil sheet.
  6. Apply Flavour: Spoon the herb and garlic rub evenly over the top of each fillet, ensuring the fish is coated.
  7. Add Citrus: Place two thin lemon slices directly on top of the seasoned fish.
  8. Seal the Parcels: Bring the long edges of the foil together above the fish, folding the edges over twice to create a tight seal. Roll and crimp the short ends tightly to seal the packet completely.
  9. Bake: Transfer the baking sheet to the preheated oven. Bake for 12–15 minutes.
  10. Rest: Remove the tray from the oven and let the sealed parcels rest for 5 minutes. This is critical for moisture retention.
  11. Serve: Carefully open the parcels (mind the hot steam!). Slide the salmon directly onto plates, drizzling the accumulated pan juices over the fillet before serving.