About this recipe:Got a side of salmon going spare? This is an easy, foolproof way to ensure that your salmon comes out flavourful, juicy and tender. Ideal for Christmas or other special occasions and best served alongside avocado mousse.
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Method Prep:20min › Cook:40min › Ready in:1hr
Bring the salmon up to room temperature. This will help to ensure an even cook.
Preheat the oven to 180 C / Gas 4.
Cut three sheets of aluminium foil a little longer than the length of the salmon then lay two of the sheets on to a baking tray with one on top of the other (turn up the edges a little). Set the third sheet aside.
Along the centre length of the foil drizzle half of the olive oil and half of the lemon juice. Lay half of the dill, including any stalks, here too reserving the more tender dill leaves for on top.
Lay the salmon side on top, skin side down, then generously season with salt and pepper, the remaining olive oil, the lemon, capers and dill. Place the third sheet of foil on top and fold all of the edges together to form an airtight parcel.
Bake in the preheated oven for 30 to 40 minutes, or until just evenly pink throughout and easy to flake with a fork. Remove from the oven and allow to rest for 10 minutes before opening the parcel and serving.
The cooking time will depend greatly on the thickness of the salmon, so I suggest checking the salmon after 25 minutes then using your judgement. You can always take the salmon out a little underdone and let it continue to cook inside its parcel for 10 to 20 minutes if desired. Overcooking a salmon is my worst nightmare, so I am always extra cautious!