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Parchment-baked salmon with sour cherries and parsley gremolata

Based on 6 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g salmon fillets
400 g sour cherries
50 g parsley
lemons
100 ml olive oil
80 g honey
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • fine grater
  • 2 bowls
  • parchment paper
  • baking dish

Nutrition per serving

Cal
586
Protein
27 g
Fat
40 g
Carb
32 g
  • Step 1/3

    Preheat the oven to 150°C/300°F. Salt the salmon filets on both sides. Pit and halve cherries. Finely chop parsley and add to a bowl. Add the juice and zest of half the lemons, some olive oil, salt, and pepper, and mix to combine. Set gremolata aside.
    • 500 g salmon fillets
    • 400 g sour cherries
    • 50 g parsley
    • lemon
    • 40 ml olive oil
    • salt
    • pepper
    • oven
    • cutting board
    • knife
    • fine grater
    • bowl

    Preheat the oven to 150°C/300°F. Salt the salmon filets on both sides. Pit and halve cherries. Finely chop parsley and add to a bowl. Add the juice and zest of half the lemons, some olive oil, salt, and pepper, and mix to combine. Set gremolata aside.

  • Step 2/3

    Add remaining olive oil to another bowl. Add honey and juice from the remaining lemon. Season with salt and pepper and set aside.
    • 80 g honey
    • bowl

    Add remaining olive oil to another bowl. Add honey and juice from the remaining lemon. Season with salt and pepper and set aside.

  • Step 3/3

    Place the salmon on a piece of parchment paper in a baking dish. Add cherries on top and pour the oil-honey marinade over everything. Roll and fold the parchment paper to keep all the juices in. Bake at 150°C/300°F for approx. 30 min., or until cooked through. Serve salmon with the parsley gremolata and enjoy!
    • parchment paper
    • baking dish

    Place the salmon on a piece of parchment paper in a baking dish. Add cherries on top and pour the oil-honey marinade over everything. Roll and fold the parchment paper to keep all the juices in. Bake at 150°C/300°F for approx. 30 min., or until cooked through. Serve salmon with the parsley gremolata and enjoy!