Salmon in paper parcels with ginger sesame and coriander

Salmon en papillote sounds really sophisticated but it just means salmon in paper parcels. It’s a quick and easy way to make simple ingredients special. Cooking in parcels means all the flavours and moisture stay in the fish.

  • Prep Time

    10 Minutes
  • Cook Time

    15 Minutes


  • 2 fresh salmon portions (approx. 150g)
  • 2 spring onions trimmed and cut in 5 cm lengths
  • 4 thin slices of fresh ginger
  • 1 tablespoon sesame oil
  • 2 teaspoons sesame seeds
  • 1 tablespoon ponzu or soy sauce
  • 8 small sprigs of coriander leaves

You'll Need

  • Multix Bake
  • Butcher’s string


  1. Preheat the oven to 180°C
  2. Tear off 2 sheets of Multix baking paper approx. 30cms long. Place the salmon in the center of each sheet lengthwise. Add the ginger, sesame seeds, coriander sprigs and spring onions. Gather up the paper slightly to form a well then add a splash of the ponsu and sesame oil (about half a tablespoon of each in each parcel). Gather both the longer ends of the paper and fold the edges together to seal in all the ingredients.  Tie off the ends with string to make a salmon ‘cracker’ shape. Place the salmon parcels on an oven proof tray and bake for 12-15 minutes until the salmon is cooked to your liking (we like it slightly pink in the center) Cut or tear open the salmon parcels just before you serve them (watch out for the hot steam when you do this) and serve with your favorite steamed green vegetables or a salad.

Tip: Ponzu is a Japanese citrus infused soy sauce. It is widely available but if you can’t find it substitute normal soy with a splash of lemon juice.