This tasty salmon parcels recipe is a quick and easy 30-minute dinner idea. Top them with spring onion and fresh chilli slices for an extra kick.
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COOK. STORE. SAVE.
Clever storage: Leftover ginger can be stored in a resealable bag in the crisper section of the fridge, or it can be frozen for up to 3 months. Grate frozen ginger directly into recipes.
Root to tip: Silverbeet stems can be turned into a tasty side. Chop into 3cm pieces and sautée with onion and garlic. Squeeze over lemon juice to serve.
This salmon recipe is super impressive and easy – and it has so many things going for it. Firstly, it has just the right mix of ginger, citrus and fresh seafood flavours. Then, the addition of silverbeet and mushrooms makes each parcel a complete meal that your guests can open right on their dinner plate. Lastly, the parcels only take 10 minutes to cook and are done on the BBQ, so there’s minimal clean up. Trust us, these Asian salmon parcels will be your new go-to entertaining recipe!
This style of cooking is called ‘en papillote’ – meaning, it’s cooked in parchment. Delicate food – such as fish, which is ideal – is wrapped in baking paper with flavoursome aromatic ingredients like ginger and lemon juice. The bag seals in the hot vapours and the steam cooks the fish inside. Because we’re cooking on the barbecue, we’ve used foil instead of baking paper.
Start by making a base for your salmon by placing the vegetables down first. This stops the salmon cooking from the heat of the BBQ rather than by the steam in the parcel. Pour over some of the dressing and top with salmon. To make your parcel, fold the long side of the foil over the salmon and then make small pleats along all the open sides to seal. Make sure the parcel isn’t too tight – you need room for the steam to circulate inside to cook the salmon. Because this cooking technique is meant to be gentle, use indirect heat to cook your salmon, and close the lid of the BBQ, too.
It can be tricky to know when your BBQ salmon parcels are done because you can’t see the food without opening each salmon parcel. So, follow these instructions: cook your parcels for 10 minutes, then remove from heat and let stand, without opening, for 3 minutes. The salmon keeps cooking during this time. Carefully open one parcel (some steam will escape here, so take care) and press down gently on the salmon fillet. It should feel slightly resistant but still give way easily. If it doesn’t give way and feels very firm, it needs more cooking.
You don’t really need to serve these delicious parcels with much more because the silverbeet and mushrooms are the perfect accompaniment. But if you’re after a salad, try our BBQ pumpkin salad – the sweet flavours won’t overpower the salmon. Once you’ve mastered salmon parcels on the BBQ, try our coconut and lime salmon parcels, too. For more ideas and inspiration, see our collection of salmon recipes.