Delia Smith Salmon in Foil Recipe

This foolproof Delia Smith Salmon in Foil Recipe is a succulent and healthy main course, which uses the classic “en papillote” steaming technique with butter and seasoning. It’s a straightforward, low-mess dinner, ensuring the fish remains perfectly moist without drying out.

Delia Smith Salmon in Foil Ingredients

The Fish:

• 1 piece of Salmon Fillet (approx. 1 lb 8 oz / 700g): Usually a middle-cut piece, preferably with the skin left on to hold it together. You can also use individual steaks.
• Salt and Freshly Milled Black Pepper: Essential for drawing out the flavor of the fish.

The Wrapping:

• 1/2 oz (15g) Butter: For greasing the foil liberally. This prevents sticking and adds a rich glaze to the fish as it steams.
• Aluminum Foil: Strong kitchen foil is best to create a sealed tent.
• Lemon Slices (Optional): While Delia often keeps the fish plain to serve with a sauce later, adding lemon slices inside the foil adds a fresh aroma.

How To Make Delia Smith Salmon in Foil

1. Preheat: Preheat the oven to 350°F (180°C).
2. Prepare the Foil: Take a large piece of aluminum foil—big enough to wrap the salmon entirely with room to spare. Smear the center of the foil generously with the butter.
3. Season: Place the salmon piece (or steaks) onto the buttered foil, skin-side down (if it has skin). Season the flesh generously with salt and freshly milled black pepper. If using lemon slices, lay them across the top of the fish now.
4. Create the Parcel: Bring the long sides of the foil up over the fish and fold them together to create a seal. Then, fold the ends up tightly. Crucial Step: Ensure the foil is sealed tight so no steam escapes, but make the parcel “baggy” or loose over the top of the fish so the foil isn’t touching the flesh. This allows the steam to circulate.
5. Bake: Place the foil parcel on a baking sheet. Bake in the center of the oven for 25 to 30 minutes.
   • Timing Note: If cooking individual steaks, reduce time to 15–20 minutes. If cooking a larger whole fish, allow 15 minutes per pound.
6. Serve: Remove from the oven. Allow the parcel to stand for 5 minutes. Carefully open the foil (watch out for hot steam). Lift the salmon onto a serving plate.

Recipe Tips

• The “Loose Tent” Rule: The science behind this recipe is steaming. If you wrap the foil tightly against the meat, the fish will bake dryly. The air pocket inside the foil allows the fish’s natural juices to turn into steam, keeping it tender.
• Doneness Check: To check if the salmon is done without destroying it, press the flesh gently. It should feel firm, and the flakes should separate easily. The color should turn from translucent pink to opaque pale pink.
• Sauce Pairing: Delia famously pairs this simple salmon with a Cucumber and Dill Pickle Sauce (creme fraiche, chopped cucumber, dill, and pickled gherkins). The plain fish is the perfect canvas for a rich sauce.
• Skin Removal: If you prefer to serve it without skin, it is much easier to remove after cooking. Once baked, the skin will peel away effortlessly from the grey fatty layer underneath.

What To Serve With Delia Smith Salmon in Foil

• New Potatoes: Boiled potatoes with parsley butter are the traditional side.
• Asparagus: Steamed or roasted asparagus pairs perfectly with the lemon notes.
• Pickled Cucumber Salad: Provides a sharp crunch against the soft fish.
• Watercress Mayonnaise: A peppery, creamy dip.

How To Store Delia Smith Salmon in Foil

• Refrigerate: Leftover salmon is fantastic cold. Store in an airtight container for up to 2 days.
• Freezing: Cooked salmon can be frozen, but the texture changes slightly. It is best used in fishcakes or quiches after freezing. Thaw overnight in the fridge.

Delia Smith Salmon in Foil Nutrition Facts

• Calories: 350 kcal
• Carbohydrates: 0g
• Fat: 22g
• Protein: 35g
• Sugar: 0g

Nutrition information is estimated per serving (without sauce).

FAQs

Try More Recipes:

• Delia Smith Salmon En Croute Recipe
• Delia Smith Salmon Coulibiac Recipe
• Delia Smith​ Whole Poached Salmon Recipe