She said, “Just like cooking salmon En Papillote (in parchment), baking salmon wrapped in foil traps the steam and ensures flaky, never-never-dry fish infused with flavour all the way through.

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To cook the salmon, Mary suggests preheating the oven to 180C/160C/gas four, then lightly buttering a large sheet of kitchen foil big enough to wrap a 1kg side of salmon, reports the Express.