Baked Salmon and Potato Parcels with Dill Cream
Elegant en papillote salmon fillets paired with Jersey Royal potatoes and a silky dill-cream sauce, all steamed in sealed paper or foil parcels. This restaurant-quality dish delivers moist, delicate salmon and tender potatoes infused with fresh herbs and rich cream, creating individual flavor packets that open dramatically at the table. The cooking method locks in moisture and aromatics, ensuring perfectly cooked fish every time. Ideal for dinner parties or special occasions when you want impressive plating without fusswork. Spring onions and fresh dill brighten the cream sauce, while the waxy texture of Jersey Royals holds up beautifully to steaming. Perfect for entertaining because prep happens ahead and baking requires minimal attention. The parcels can be assembled hours in advance, making this a stress-free elegant meal that feels far more labor-intensive than it actually is. Serve with steamed seasonal greens for a balanced, restaurant-worthy plate.
Ingredients
Instructions
- 1
Preheat oven to 425°F or fan 400°F or gas 7.
- 2
Par-boil potatoes for 10 minutes until just tender, then drain.
- 3
Lay out two very large double-thickness squares of baking paper or foil.
- 4
Divide potatoes between the squares, placing on one half of each. Season well.
- 5
Top each potato portion with a salmon fillet.
- 6
Mix green onions, dill, and cream in a bowl. Season to taste.
- 7
Pour half the cream mixture over one fish parcel.
- 8
Fold paper or foil over the filling and seal edges by folding several times all around.
- 9
Repeat with remaining cream mixture and second fish parcel. Transfer both to a baking tray.
- 10
Bake for 15-18 minutes until salmon is just cooked through and cream has thickened to a rich sauce.
- 11
Serve parcels on plates with steamed green vegetables alongside. Open parcels at the table when ready to eat.
Tips
Make parcels 2-3 hours ahead: assemble on baking paper, cover loosely with plastic wrap, refrigerate. Add 2-3 minutes to bake time if chilled.
Use parchment paper for easy opening at table; foil conducts heat faster but parcels are harder to open without spilling.
Don't skip the par-boil step. Raw potatoes won't cook through in 18 minutes and will leave hard centers.
Good to Know
Assembled uncooked parcels keep refrigerated for up to 8 hours. Baked parcels are best served immediately but can be loosely covered at room temperature for up to 1 hour.
Prepare parcels (potatoes par-boiled, assembled on paper, not sealed) up to 6 hours ahead. Cover and refrigerate. Seal and bake from cold, adding 2-3 minutes to cooking time.
Serve on warmed plates with steamed seasonal greens on the side. Open parcel at table to release aromatics and pour sauce over the vegetables. Pairs well with white wine like Sauvignon Blanc or a light Pinot Grigio.
Common Mistakes
Skip par-boiling to save time, risking hard potato centers that won't cook through in the stated 15-18 minutes.
Seal parcels too loosely, allowing steam to escape and salmon to dry out.
Overfill parcels, causing them to burst or cream to leak during baking.
Substitutions
Dairy-Free Swaps
General Alternatives
hold shape equally well
FAQ
Can I make these parcels ahead for a dinner party?
Yes. Par-boil potatoes, assemble on paper or foil, and refrigerate uncovered up to 6 hours. Seal and bake directly from the fridge, adding 2-3 minutes to cooking time. This makes entertaining much easier.
What if I don't have double cream?
Single cream, crème fraîche, or mascarpone work well. Single cream will produce a thinner sauce; crème fraîche adds tang; mascarpone creates a richer texture. Use equal quantities and adjust seasoning if needed.
How can I tell when the salmon is just cooked through?
At 15-18 minutes, carefully open one parcel and check that the thickest part of the fillet flakes easily with a fork and is opaque throughout. If still translucent, reseal and bake 2-3 minutes longer.