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salmon in parchment

Salmon Baked in Parchment

Morgan
Perfectly cooked salmon that doesn't make a mess!
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Prep Time 5 minutes
Cook Time 12 minutes
Course Main Course
Cuisine American, French
Servings 4 people

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.
    parchment paper cut into a heart on a sheet pan
  • 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.
    salmon fillets inside parchment pockets topped with lemon 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.
    parchment pockets folded to enclose salmon
  • 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.
Keyword fish, main, parchment, quick, salmon