Salmon & leek parcel

Salmon & leek parcel

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(27 ratings)

Prep: 10 mins Cook: 20 mins plus chilling


Serves 2

A simple salmon dish, parcelled up to seal in the flavours. With creamy mascarpone and fresh leeks, this fish supper is easy and rich in omega-3 

Nutrition and extra info

  • Easily doubled
  • Gluten-free

Nutrition: per serving

  • kcal480
  • fat36g
  • saturates17g
  • carbs5g
  • sugars4g
  • fibre4g
  • protein32g
  • salt0.5g


  • 250g leek (about 3 small ones), thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 85g mascarpone
  • 1 tbsp chopped dill, plus 1 tsp
  • 2 skinless salmon fillets
  • ½ lemon, grated zest of ¼, plus a good squeeze of juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2-3 tsp capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • baby potatoes and wilted spinach, to serve (optional)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…


  1. Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.

  2. Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.

  3. Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.

  4. Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.

  5. Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.

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Comments, questions and tips

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19th Feb, 2020
Fried leaks in butter and then added a splash of wine, reduced until gone and stirred in rest. Cooked on top of fillets which were quite thick fillets so did 15 minutes in the oven. Fish was beautifully cooked. Sauce was far too lemony for son but he did love the salmon. In future I'll leave the lemon out of the sauce and add a wedge on the side.
29th Jun, 2019
Quick and easy but still yummy and a nice way to enjoy fish! I also put the mixture on top of the salmon, based on others suggestions. I also added a little bit of tarragon in with the leeks, and I will cook the leeks this way in the future as a side dish as they are lovely!!
Sophiehendo's picture
4th Oct, 2018
Loved this recipe. Easy to do and keeps the fish tender - plus, the creamy leeks are delicious. Will make again ASAP.
16th Feb, 2018
Gorgeous! Made some slight alterations to the recipe. Rather than cooking the leeks in water, I fried them in butter until soft then added a splash of white wine and cooked it off. I also added the lemon juice to the leek and mascapone mix rather than squeezing it over the fish, and like a few people before me I put said mix atop the fish rather than underneath it. It was beautifully tasty and so simple to make.
20th Jul, 2017
Lovely easy recipe! I cooked some carrots with the leeks and it was a great addition. The cream was very tasty and I will definitely make this recipe again.
15th Mar, 2016
So easy and delicious. Will definitely be making this again.
6th Mar, 2016
I'm always looking for different ways to cook salmon, and this is extremely tasty and easy to cook. Rather than putting the salmon on top, I put the creamy leek mixture on top of the salmon and baked in a foil parcel. Delicious!
24th Feb, 2016
This is so easy - and really tasty! although salmon is expensive, this is a perfect way to cook it, and it's worth it. I accompanied this with some sweet potato wedges and it went really well.
18th Feb, 2016
Quick and easy to prepare and most importantly, it was delicious.
11th Feb, 2016
This was absolutely lovely! We will make it again! and you can use the rest of mascarpone to do this dessert: So nice dinner!


18th Feb, 2020
Can you make the parcels in advance and leave in the fridge until ready to cook?
CassieBest's picture
19th Feb, 2020
Hi Lezla, Yes absolutely, this is a perfect make-ahead dish. You could assemble the parcels and keep them in the fridge for up to 48hrs. Cassie (Senior Food Editor, BBC Good Food)
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