Easy 30 minutes

Slow-Roasted Salmon with Thyme and Capers

Cooking in parchment paper, or al cartoccio in Italian, combines the best parts of roasting and steaming fresh salmon filets. The fish will be delicious and moist, and it is easy to add veggies into the pouches to cook at the same time.

Products used for this recipe


1 tbsp Colavita Extra Virgin Olive Oil, plus more for greasing the parchment paper

4 6 oz. filets of wild Pacific salmon, skin removed

kosher salt and freshly ground black pepper

4 tbsp Regina Molisana Capers, chopped

1 tsp fresh thyme, chopped

1 lemon, cut into thin rings


Heat the oven to 425°F.

Cut 4 pieces of parchment approximately 10x10 inches and set flat on a work surface. Brush the paper with a light coating of oil. 

Set one piece of salmon in the center of each piece of parchment. Brush the salmon with the 1 Tbs. oil, sprinkle generously with 1/2 tsp. each salt and pepper and with the capers and thyme. Top with slices of lemon, then fold the paper over and crimp the edges to seal the packs. Place packets on a rimmed baking sheet.

Bake the salmon until it cooks through; it should be medium firm to the touch when pressed through the paper, about 12 minutes. Serve immediately.

Follow us on: