Slow-Roasted Salmon in Parchment Paper

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This slow-roasted salmon in parchment is a sophisticated yet simple heart-healthy dish that relies on gentle heat to produce perfectly flakey, moist fish. By cooking the fillets 'en papillote' with a savoury-sweet mixture of Castelvetrano olives, capers and rum-soaked raisins, the flavours intensify while the steam keeps the salmon tender. The addition of fresh lime and coriander provides a bright, citrus finish that balances the richness of the Mediterranean-inspired sauce.

Ideal for a nutritious mid-week dinner or a relaxed weekend lunch, this homemade salmon recipe is naturally high in omega-3 fatty acids and low in saturated fats. The parcels can be assembled in advance, making it an excellent choice for stress-free entertaining. Serve these elegant steamed packets with crushed new potatoes or a crisp green salad to soak up the delicious juices.

Ingredients for Slow-Roasted Salmon in Parchment Paper

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 lök, tunt skivad
1 lagerblad
Koshersalt
150g Castelvetrano olives, pitted, quartered
40g drained capers
40g raisins
90ml dark rum
2 matskedar färsk limejuice
4 (170g) salmon fillets, patted dry
Nymalen svartpeppar
4 tablespoons coarsely chopped coriander, divided, plus more for serving
Limeklyftor (för servering)

How to make Slow-Roasted Salmon in Parchment Paper

Preheat oven to 135°C. Heat 2 tablespoons oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25–30 minutes.

Add olives, capers, raisins, and 2 tablespoons water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 tablespoon water. If needed, add a splash or two more of water so mixture is saucy; season with salt.

Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the centre of paper; scatter 1 tablespoon coriander over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 45ml coriander.

Bake packets until salmon is cooked through, 20–22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more coriander. Serve with lime wedges for squeezing over.

Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.

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