Akaroa Salmon Baked in Newspaper

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A Kiwi classic with a chef’s touch — whole fillets layered with lemon and herbs, wrapped in newspaper, and gently roasted on the barbecue or in the oven for succulent, flavour-packed results.

Newspaper Akaroa Salmon

Serves: Allow 160–180 g (5.6–6.3 oz) salmon per serving, depending on the combined weight of your fillets.

 Ingredients:

  • 6 lemons or limes
  • 2 whole sides of salmon fillet (1 with skin on, 1 without)
  • 5 tbsp Nelson Naturally lemon horseradish cream
  • 1 tbsp fresh tarragon, finely chopped
  • 1 small bunch of fennel fronds
  • 2 tbsp Pukara Estate lemon extra virgin olive oil
  • Murray River salt, to season
  • Freshly ground black pepper
  • 6 sheets newspaper
  • Baking paper

Method

  1. Soak 6 sheets of newspaper in cold water and place them on a flat surface. Lay a large piece of baking paper on top.
  2. Thinly slice 2 lemons or limes and lay them over the baking paper to match the shape of the salmon.
  3. Lay the side of salmon with skin, skin-side down, on the citrus slices.
  4. In a small bowl, mix the lemon horseradish cream with the chopped tarragon. Spread over the salmon fillet, season with Murray River salt, then top with half the fennel fronds.
  5. Place the skinless side of salmon on top.
  6. Peel the remaining lemons or limes, removing all the skin and white pith. Slice them super fine, like tissue paper, and layer over the salmon.
  7. Drizzle with Pukara Estate lemon oil. Grind over some black pepper, then scatter over the remaining fennel fronds.
  8. Wrap the salmon in baking paper, then in the wet newspaper.
Cooking
 
On the BBQ:
Preheat to 175°C (350°F). Place the salmon parcel on the grill. Keep the newspaper damp by spraying it lightly with water whenever it starts to dry. After 20 minutes, carefully flip the parcel, spraying again if needed, then continue cooking for another 10–20 minutes, until the internal temperature reaches 52–54°C (125–130°F).
 
In the Oven:
Preheat to 175°C (350°F). Place the salmon parcel on a baking tray. Keep the newspaper damp by spraying it lightly with water if it begins to dry out. After 20 minutes, carefully flip the parcel, spraying again if needed, then continue roasting for another 10–20 minutes, until the internal temperature reaches 52–54°C (125–130°F).
 
To Serve
Carefully transfer the parcel to a large tray. Open with caution — the escaping steam is very hot. Let it rest for 5 minutes before opening fully, then serve straight from the parcel with its glorious aroma.
 
Simon Says
  • Always remove salmon from the fridge at least 2 hours before cooking. Bringing it to room temperature ensures even cooking and the juiciest results.
  • Flipping the parcel halfway through guarantees even heat on both sides.
  • Spraying the newspaper doesn’t change the flavour — it simply keeps the parcel steaming so the salmon cooks gently and stays moist.
  • If you don’t have a thermometer, press the thickest part of the fillet — it should feel just firm with a slight bounce when perfectly cooked.
  • Keep the sides simple: a crisp green salad or buttery new potatoes will let the salmon shine.
  • Want the same premium salmon at home? Preorder your Akaroa Salmon (fresh, pin-boned whole sides or fillets, hot or cold smoked) from Gault’s Deli here or by calling 09 269 6373. Please allow at least 3 working days’ notice. 

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