Several of my dear friends have asked me for different ways to cook salmon; I’m always happy to help, it is one of my fav foods after all! If you’ve never baked it in parchment, let this be the time you switch it up. Salmon Baked in Parchment tastes DELICIOUS, clean up is EASY, and you can get the rest of the family involved when everyone can dress up their own piece. I’ve created some step-by-step instructions (with photos) to walk you through it below.
Parchment paper is one of my absolute kitchen essentials. It totally prevents food from sticking to a pan and makes clean up so easy. With this method (en papillote, in French), the paper folds over itself to create a packet, sealing in steam so fish cooks quickly and is incredibly moist and delicious. This method can be used with any other type of fish, plus parchment packets can steam veggies, too!
Here’s the step by step:
To begin, cut squares of parchment paper into heart shapes❤️, with a long seam/fold down the center. Arts and crafts!!!
Next, add the salmon and aromatics– white wine, parsley, lemon slices, sliced shallot.
To fold, start with the inside top of the heart and fold paper, creasing each fold twice, to create a tight, tidy packet. Twist the end piece over a few times to form a good seal.
Bake at 400 for about 12 minutes, then serve!
Full recipe (printable) below… give it a try and let me know how you like it.
Salmon Baked in Parchment
Equipment
- Parchment paper
- Roasting pan
Ingredients
- 4 3-4 oz salmon fillets
- 1 tbsp white wine (or lemon juice)
- 1 shallot, thinly sliced
- 1 lemon, thinly sliced
- 2 tbsp fresh parsley, torn
- Salt and pepper, to taste
Instructions
- Preheat oven to 400. Tear off 4 large squares of parchment paper. Fold each square in half, and cut into a half-heart shape that opens along the fold.
- Place each salmon fillet along the inside seam of each parchment heart/pocket. Drizzle each fillet with 2 tsp wine and season with salt and pepper. Top each fillet with lemon slices, shallot, and parsley.
- Fold parchment into packets: Beginning at the inside top of the heart and working toward the bottom, crimp and fold small, firm creases in parchment paper, folding over itself twice as you move along the sides of the paper. Make sure each part of the paper is folded over twice so it is secure. Twist the bottom part of the heart to seal off the end.
- Place parchment pockets onto sheet pan and place in the oven to bake for 12 minutes. Carefully open each pocket to remove salmon, and serve.
