salmon in parchment paper recipe

Written ByJenny Smyth Posted on
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The Best salmon in parchment paper recipe

I’ve always been a fan of cooking with parchment paper, it’s so easy to clean up and makes the whole process feel less messy. This salmon in parchment paper recipe is one of my favorites because it’s incredibly easy to make and always turns out delicious.

The key to this recipe is the way the parchment paper cooks the salmon, it helps to retain all the moisture and flavors. I’ve made this recipe for my family countless times and they all love it, it’s a perfect weeknight dinner or special occasion dish.

Not only is it delicious, but it’s also super healthy, the salmon provides a great source of protein and omega-3s. My kids love helping me prepare this recipe, they get to assist with opening the parchment paper packets and watching the salmon cook.

I love that this recipe is versatile, you can serve it with a variety of sides, from roasted vegetables to quinoa or rice. The best part is that it’s ready in just 15 minutes, which is perfect for those busy weeknights when we’re all running around.

Overall, this salmon in parchment paper recipe is a game-changer for any home cook looking for a quick and easy meal that’s both healthy and delicious.

Salmon in Parchment Paper

4.5 from 649 votes

A light and flavorful salmon dish cooked en papillote, which steams the fish in its own juices along with vegetables and aromatics. This method yields tender, flaky salmon with minimal cleanup.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salmon

4 (6-ounce) salmon fillets, skin removed
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 lemon, thinly sliced
4 sprigs fresh dill
4 cloves garlic, thinly sliced

For the Vegetables

1 medium zucchini, thinly sliced into rounds
1 cup cherry tomatoes, halved
1/2 cup pitted Kalamata olives
2 tablespoons capers, drained

👨‍🍳Directions

1Preheat the oven to 400 degrees Fahrenheit.
2Cut four large sheets of parchment paper, each about 12 by 16 inches, and fold each in half to create a crease.
3Season the salmon fillets on both sides with salt and pepper.
4In a small bowl, mix the olive oil, lemon slices, dill sprigs, and garlic slices.
5Open one parchment sheet and place a quarter of the zucchini slices in the center.
6Top with a salmon fillet, then spoon a quarter of the olive oil mixture over the fish.
7Add a quarter of the cherry tomatoes, olives, and capers around the salmon.
8Fold the parchment over the salmon and crimp the edges tightly to seal, creating a half-moon packet.
9Repeat with the remaining ingredients to form four packets.
10Place the packets on a baking sheet and bake for 15 to 18 minutes, until the parchment is puffed and the salmon is opaque and flakes easily when tested with a fork.
11The internal temperature should reach 145 degrees Fahrenheit.
12Carefully open each packet to release steam, then slide the salmon and vegetables onto plates.
Serve immediately.

🔧Equipment

Baking sheet
Parchment paper
Sharp knife
Cutting board
Measuring spoons
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 10g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 35g

📝Notes

For best results, use fresh salmon fillets of even thickness. You can substitute asparagus or green beans for the zucchini. Ensure the parchment packets are well sealed to trap steam.

Watch Video Of How Salmon in Parchment Paper Works

This salmon in parchment paper recipe is always a good idea for any occasion whether it’s a weeknight dinner or special occasion meal.

It’s so easy to make and always turns out delicious.

You can store any leftover cooked salmon in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

❓ Frequently Asked Questions About Salmon in Parchment Paper

Q: What type of salmon should I use for this recipe?

I prefer to use wild-caught Alaskan salmon for this recipe because of its rich flavor and firm texture. However, you can use any type of salmon you like, just make sure it’s fresh and of good quality.

Q: Can I use other types of fish instead of salmon?

Yes, you can use other types of fish such as cod or tilapia for this recipe. Just adjust the cooking time accordingly based on the thickness of the fish.

Q: How do I ensure that my parchment paper packets are sealed properly?

To ensure that your parchment paper packets are sealed properly, make sure to fold the edges over several times before sealing with a twist tie or kitchen twine.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing the parchment paper packets up to 24 hours in advance. Simply store them in an airtight container in the refrigerator until you’re ready to cook them.

Q: What are some good side dishes to serve with this recipe?

Some good side dishes to serve with this recipe include roasted vegetables such as asparagus or Brussels sprouts, quinoa or rice, and a simple green salad.

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