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- Sesame oil to grease
- 4 salmon fillets, about 150 g (5oz) each and 25cm (1in thick)
- 4 Tbsp. soy sauce
- 200 g (7oz) pak choi or spinach
- 25 cm (1in) fresh ginger
- 4 spring onions
- Fresh coriander sprigs to garnish
- Step 1
Lightly grease four large sheets of foil, each about 14in (35.5cm) square, with sesame oil. Put a salmon fillet in the centre of each piece of foil and drizzle with 1tbsp soy sauce.
- Step 2
Divide the pak choi or spinach leaves, coarsely grated ginger and sliced spring onions between the salmon fillets and fold up the foil loosely but neatly to form parcels. Seal the edges well so the parcels can be turned over during cooking; make sure the foil parcels are large enough to allow for the expansion of air that takes place as the salmon begins to cook.
- Step 3
Place the parcels on a barbecue or hot grill and cook for 4–5min on each side. Serve the sealed parcels to your guests at the table – warn them to watch out as they open the parcels, though, as the steam builds up inside. Garnish with coriander sprigs and serve with fragrant Thai rice.
Try more of our delicious salmon fillet recipes:
Warm salmon and potato salad
Orange-roasted zesty salmon
Salmon with quick craker crust
Poached Thai salmon
Salmon ceviche with sesame noodles
Prepare ahead
Complete to the end of step 2 and chill for 24hr.
Per Serving:
- Calories: 300
- Total carbs: 3 g
- Total fat: 19 g
- Saturated fat: 5 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
