Wonderfully succulent salmon, quickly oven baked wrapped in a blanket of prosciutto with lemon, butter and chives mmm mmm! This prosciutto salmon is one tasty meal and only takes 20 minutes to make.
Serve the prosciutto salmon parcels with your choice of side dishes. We often go for quick roasted potato bites and green veg. Kale, fine beans, broccoli all work well. And you can drizzle the lovely lemon butter sauce over them.
New potatoes, rice, sweet potato and flatbread also make fantastic side dishes. Or go for a salad if you want a lighter meal option.
What Type of Prosciutto Do You Use?
I just use any thinly slice prosciutto crudo or Parma Ham from the supermarket or local deli. Something like this is perfect.
Is This Dish Family Friendly?
Yes I make a slightly adapted version for my (currently slightly fussy) 4 year old. I simply wrap the salmon is prosciutto, with a little lemon juice squeezed onto the fish with the butter. Alba is very happy with that.
As for my 1 year old, he’ll happily eat it all, although I tend to do a little less prosciutto on his as it’s quite salty. I also use unsalted butter when I am making this for the family.
Baked Prosciutto Salmon Parcels Recipe
This baked prosciutto salmon parcels recipe serves 2 people. Simply double or triple the quantities if you are making it for 4 or 6 people, etc.
It is naturally gluten free and you could easily make it dairy free, simply use a plant based butter substitute.
You will find some step by step photos underneath the recipe, in case you need a visual guide. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at firstname.lastname@example.org.
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Soft, succulent salmon fillets wrapped in crispy prosciutto with butter, lemon and chive. Delicious served with roasted potato bites and green veg.
- 2 salmon fillets (total approx 260g)
- 4-6 slices prosciutto crudo or Parma Ham
- 20g salted butter
- Zest of half a lemon
- 1 tsp chopped fresh chives
- A drizzle of olive oil
- Preheat your oven to 200C. Carefully remove the skin from the salmon fillets.
- Line a small oven tray with greaseproof paper or foil, then grease it lightly with olive oil.
- Lay two prosciutto slices onto the tray for each salmon fillet - overlap the two pieces slightly to create a single wrapper for each fillet (see picture below the recipe).
- Place a salmon fillet onto each of the prosciutto wrappers. Then grate the butter (I use the large setting on a cheese grater) and split it, the chives and the lemon zest on top of the two pieces of salmon. Season with a little black pepper.
- Now wrap the prosciutto around the salmon, chives, butter and lemon zest to create a nice sealed parcel. If you have a large piece of salmon you may want to use an extra piece to cover any exposed salmon. The ends do not need to be completely sealed, but if you can manage it, it helps to keep the fish moist.
- Rub a little olive oil on the prosciutto to help it crisp up during cooking, then bake in the oven for 15 minutes at 200C. The prosciutto should be slightly crispy at the edges after baking. You don't want to bake it for too long, else the salmon will be overcooked (if you are desperate for a brown and crispy outer, you can give it a quick flash in a hot pan).
Serve immediately with little roast potato bites or new potatoes and green veg. Use any lemon butter sauce from the baking tray to drizzle over your side dishes - yum!
For more 30 minute meal ideas, why not try some of my other gluten free recipes:
Enjoy! Laura xxx