Buttery Ginger Salmon Parcel

Cooking time
Serves2-4 people
Gluten-free diets
Buttery Ginger Salmon Parcel

Our top notch, organic salmon is perfect popped in a parcel of seasonal veg. This buttery ginger salmon recipe is testament to that.

9 ratings


  • 2 salmon fillets
  • Seasonal veg, julienned or thinly sliced*
  • 2cm hunk of fresh ginger, finely grated
  • Two 1-2 tbsp hunks of butter (one for each salmon fillet)
  • Sea salt and freshly ground pepper
  • A splash of soy sauce
  • A drizzle of honey
  • Two large pieces of greaseproof paper or a sturdy piece of foil

Prep: 10 mins | Cook: 25 mins

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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with greaseproof paper or foil.
2. Pile the cut veg in the centre of the foil. Lay the salmon on top. Rub the grated ginger over the top of the salmon then pop a nugget of butter on top of each fillet. Season with salt and pepper. Drizzle over some soy sauce and a little honey.
3. Close the greaseproof paper or foil together to form a parcel. Keep it on the baking tray to help catch any juices that might try to escap. Cook for 25 minutes.
4. Carefully open the parcel - you'll get a cloud of steam when you open it, so take care not to burn yourself. Serve with rice or noodles, drizzled witrh the gingery, buttery juices from the parcel.
5. Veg Out
You can use just about any veg for this: courgette, squash, cherry tomatoes, green cabbage, leeks, spring greens etc.
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