Salmon Baked with Juniper and Lemon Thyme

Mouthwatering baked salmon, infused with juniper, fresh lemon and lemon thyme. A recipe from Tom Aikens, the fish is simply baked in parchment paper parcels.

Tom Aikens: Easy
From the book Tom Aikens: Easy


A very easy to way to cook fish, this dish takes minutes to prepare. Serve with a simple green salad.

Serves 4


600g salmon fillet
150ml olive oil
20g unsalted butter
1 tbsp finely chopped juniper berries
2 tsp lemon thyme leaves
juice and finely grated zest of 1 lemon
sea salt and freshly ground black pepper


Preheat the oven to 200°C/Gas 6. Place a baking tray in the oven so it gets really hot.

Slice the salmon fillet very thinly, carpaccio style, working across the width of the salmon.

Cut 4 x 15cm squares of baking parchment, brush them with olive oil, dot with butter and sprinkle with salt and pepper. Sprinkle half the chopped juniper berries and half the lemon thyme over the parchment squares and lay the salmon slices on top. Season again with salt and pepper, drizzle with some more olive oil and the lemon zest, then add the rest of the lemon thyme and chopped juniper. Sprinkle on a little lemon juice.

Open the oven and carefully place the parchment squares with the salmon directly on the hot baking tray. Cook for 2-3 minutes until the salmon is just done. Take the squares off the tray and flip them over on to plates. Peel back the paper and serve.

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