Best 2 Atlantic Salmon Baked In Parchment Recipes

**Feast Your Senses with Baked Atlantic Salmon in Parchment: A Culinary Delight**

Indulge in the exquisite flavors of Atlantic salmon, expertly baked in parchment paper, a cooking technique that promises a moist and succulent fish with every bite. This versatile dish, presented with three tantalizing variations, caters to diverse palates and dietary preferences.

1. **Classic Baked Salmon with Herbs and Lemon:** Experience the timeless elegance of salmon seasoned with aromatic herbs, bright lemon, and a hint of garlic, all enveloped in parchment to create a symphony of flavors that will transport you to the shores of the Atlantic.

2. **Mediterranean Salmon with Tomatoes and Olives:** Embark on a culinary journey to the sun-kissed shores of the Mediterranean with this vibrant variation. Juicy tomatoes, briny olives, and fragrant capers dance harmoniously with the salmon, creating a delectable dish bursting with Mediterranean flair.

3. **Asian-Inspired Salmon with Ginger and Soy:** Satisfy your cravings for Asian flavors with this exotic rendition of baked salmon. The delicate sweetness of ginger, the umami richness of soy sauce, and the aromatic touch of sesame seeds blend seamlessly, offering a delightful fusion of Eastern flavors.

Here are our top 2 tried and tested recipes!

PARCHMENT BAKED SALMON

Parchment Baked Salmon image

Salmon baked in parchment paper is the best way to steam in great taste.

Provided by tiger77

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 40m

Yield 2

Number Of Ingredients 5

Ingredients

1 (8 ounce) salmon fillet
salt and ground black pepper to taste
¼ cup chopped basil leaves
olive oil cooking spray
1 lemon, thinly sliced

Steps:

Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 6.1 g, Cholesterol 49.9 mg, Fat 6.9 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 48.3 mg

ATLANTIC SALMON BAKED IN PARCHMENT

ATLANTIC SALMON BAKED IN PARCHMENT image

Categories Fish

Yield 4 servings

Number Of Ingredients 29

Ingredients

For salmon:
1 1/2 lb. wild salmon fillet, boneless and skinless
1/2 English cucumber, peeled, seeded, and sliced into 1/4" slices
1/2 celery stalk, washed and sliced into 1/8" slices
2 large shallots, peeled and sliced
1 Tbs. unsalted butter
For the herb butter:
1/4 lb. unsalted butter
1 large shallot, minced
1 Tb. chervil, Italian parsley, and celery leaves
juice of one lemon
For puree:
3 russet potatoes, peeled and cut lengthwise
2 fennel bulbs, cored and halved
1 med. celery root, peeled and quartered
8 cloves garlic
1/4 c. extra-virgin olive oil
1/2 c. heavy cream
For lobster butter:
1 Tb. olive oil
2 shallots, peeled and sliced
5 cracked white peppercorns
1 c. dry white wine
1/2 c. vermouth
1 1/2 c. lobster stock
5 oz. unsalted butter
3-4 sprigs thyme, leaves only, chopped
1/2 bay leaf
juice of 1/2 lemon

Steps:

Make salmon packets: Divide salmon into four portions and season each with salt and pepper. Melt butter and saute cucumber, celery, and shallots until soft. Season with salt and pepper. In food processor, puree 1/4 butter until soft, scraping down sides with a rubber spatula. Add the chopped herbs, juice, salt and pepper, and blend. Fold four pieces of parchment paper in half, then into the shape of a large heart. Divide sauteed vegetables and place 1/4 on each parchment. Top with salmon, then 2 Tbs. each of herb butter. Fold over sides of parchment to seal. Hold packets in refrigerator until ready to serve. Make the puree: Steam the potato, fennel, and celery root until soft. Roast garlic cloves in 400 oven until brown and soft, then squeeze from skins. Puree fennel, olive oil, and garlic in food processor. Pass potato and celery root through the fine plate of a food mill, then mill the pureed fennel. Heat the cream, then stir in vegetable puree. Season to taste and keep warm. Make the sauce: Sweat the shallots in olive oil until translucent. Add bay leaf, peppercorns, wine, and vermouth, and reduce to 1/5 of original volume. Add lobster stock and reduce again to 1/5 of original volume. Remove from heat and whisk in cubed butter, a small amount at a time. Whisk in thyme. Add lemon juice, salt and pepper to taste, and strain through a fine strainer. Assemble the dish: Preheat oven to 500. Roast salmon packets on a baking pan for 8-10 mins. or until bag inflates and turns light brown. While salmon is cooking, spoon warm puree into the center of four warm plates. Toss herbs and celery leaves with olive oil and season. Open salmon pouches and transfer fish and vegetables to plates. Top with herb salad and then ladle sauce around plates.

Tips:

Choose the right salmon: Opt for wild-caught Atlantic salmon fillets that are fresh and firm to the touch.
Prepare your parchment paper: Cut two large sheets of parchment paper, making sure they are big enough to wrap around the salmon fillets completely.
Season the salmon: Generously season the salmon fillets with salt, pepper, and your favorite herbs and spices. You can also add a drizzle of olive oil or melted butter for extra flavor.
Prepare your vegetables: Cut your vegetables into bite-sized pieces. Common vegetables used in this recipe include broccoli, carrots, zucchini, and cherry tomatoes.
Assemble the salmon packets: Place each salmon fillet in the center of a parchment paper sheet. Top with the prepared vegetables and any additional seasonings or sauces you desire.
Seal the packets: Fold the parchment paper over the salmon and vegetables, creating a tight seal. Make sure there are no openings where steam can escape.
Bake the salmon packets: Preheat your oven to the specified temperature and bake the salmon packets for the recommended time. The exact time will depend on the thickness of the salmon fillets.

Conclusion:

Baked salmon in parchment is a simple yet flavorful dish that is perfect for a healthy and delicious meal. This cooking method helps retain the salmon's natural moisture and nutrients, resulting in a tender and succulent fish. The vegetables cooked alongside the salmon absorb the flavorful juices, making them a delightful accompaniment. Overall, this recipe is a great option for home cooks looking for an easy and nutritious seafood dish.