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Just tried this with my wife for evening meal, really tasty and salmon stayed really moist. Had Cauliflower and brocoli spears. Well worth trying
Great recipe and instructions!
excellent way to eat salmon very moist and tasty
I’m so glad you liked it Angela!
This is a go-to recipe for me. This fish is never dry, the flavors are subtle but present, and the fennel is a delicious accompaniment. Plus clean up is a breeze. I made it tonight with fennel from my garden, and served it with corn on the cob and fresh sliced tomatoes – also homegrown. Pure summer!
I loved this recipe. I made it for dinner tonight with a large fillet, so I had to use two pieces of parchment to make a proper pouch, but the result was so delicious I didn’t really mind (my green heart grumbled a little though ;))I made the recipe as written, but increased the time in the oven to 25 min to accomodate for a larger fillet (750 grams) and my husband preference for cooked through salmon. I served it with pearl couscous with peas, lemon and olive oil.I’ll definitely make it again!
I made this recipe last night because I wanted something different and a little special for dinner. This was incredibly easy and delicious!!! I skipped the butter. The fennel was nice and soft and picked up the lemon nicely. Another fantastic recipe! Thank you!
So easy, and so good I had to swear!! Love, love, LOVE this recipe! Great way to use all of the fennel. I will be cooking salmon this way for a long time as well as experimenting with potatoes, dill, other fish, and other yummy stuff! Thank you!
I loved it! Quick, healthy, delicious! Thank you!
I made this last week and LOVED it! Even my dubious husband (who doesn’t like fish) liked it enough to finish his serving and commented several times on the fancy presentation. :)
I made one change since I’m not a fan of anise-flavored things. I substituted very thinly sliced potatoes and leeks (quartered lengthwise) underneath the salmon, and it was perfect! The leeks added a delicate flavor and the potatoes soaked up all the yummy juices. Everything cooked through in just 20 minutes. Delicious and easy! Thanks for the recipe!
I am coming to this ‘salmon and fennel in parchment’ party a little late but, boy am I glad that I tried it! As so many have said above, it is a wonderful recipe! So pretty and SO GOOD! Will certainly be making it again in the future. I found simple white rice went well with it. I used the foil lined parchment that is sold as ‘pan liner’ because it was what we had on hand, and it worked just fine. We are realy looking forward to doing more parchment packets with other types of fish and vegis. Thank you Elise for the great recipe and for making dinner time fun!
This was so easy and perfect since I had onhand salmon, fennel from my CSA, and meyer lemons from a neighbor’s backyard. Thanks for the recipe! It’s excellent.
This was super easy and was DELICIOUS! Crowd pleaser for sure!
My husband said this was the BEST salmon I ever made for him! Success!
I was excited to try this recipe, but felt a little intimidated about folding the parchment paper. Thank you so much for the step by step photos, they really helped me!
I love the flavors in this recipe! And so do my boys (ages 47, 8 and 7). Here’s my suggestion…if you use foil to wrap the salmon, add a few extra minutes to the cooking time.
Otherwise, it’s amazing!
I made this tonight and will add it to the forever list. Light and flavorful, it was complimented superbly by braised baby broccoli. I will, however, have to practice the origami and ended up using paper clips. My bad.
elise– this was a TOTAL homerun! made it in aluminum foil, had frozen fillets which i thawed beforehand. the lemony salty fishy fennel was the most delicious thing i’ve had in a Long time… and i don’t even like fennel! thank you for the recipe– I’m going to repeat it first chance i get.
I just found your site today and am loving it so far! Bookmarked and am stalking your facebook page.
Recently I’ve started doing salmon in foil. I put the fillets on top of the foil and in a separate bowl I mix olive oil, fresh dill and fresh green onions/chives from my garden. I also had the juice from a whole lemon (for two decent sized fillets) It’s extremely delicious and my picky 8 year old gobbles this down and wants more, every single time.
If your grocery store is like mine, you’ll have one side of your fillet that has skin on it. At first I would fry it over the stove medium heat with olive oil and basically peel the fillet, minus the skin free….though it leaves yucky silver on my pan. The second way I’ve found to be much easier is the tin-foil/cook it method… you take it out and its fairly easy to scrape off any skin still left… it tends to cook it and make it a dark brown on the bottom of the fillets.
Thanks for these awesome recipes… they all look so healthy and easy to make!
What other veggies can I use other than fennel?
Baby bok choy, asparagus, tomatoes with capers, dill, green onions are a few ideas.
Hi Elise! Love the website! What do you think would go great with this?
Paul, I was going to add this question but you did it for me! In general it would be cool to have a little blurb on pairings for some of the main course recipes.