Best 4 Parchment Baked Salmon Recipes

Indulge in the delectable flavors of our parchment-baked salmon recipes, a culinary symphony that harmonizes the delicate taste of salmon with a medley of aromatic herbs, zesty citrus, and savory spices. Embark on a culinary journey with our classic lemon-herb salmon, where the vibrant zest of lemon and the earthy fragrance of herbs dance together in perfect harmony. For a touch of Mediterranean flair, try our flavorful Mediterranean-inspired salmon, where sun-kissed tomatoes, briny olives, and aromatic oregano create a symphony of flavors. If you're craving a spicy kick, our chili-lime salmon is sure to tantalize your taste buds with its fiery heat balanced by the refreshing tang of lime. And for those who appreciate the subtle nuances of Asian cuisine, our miso-glazed salmon offers a harmonious blend of sweet, salty, and umami flavors. Each recipe is a culinary masterpiece, crafted to showcase the natural beauty of salmon while tantalizing your taste buds with a symphony of flavors.

Here are our top 4 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

SALMON AND ZUCCHINI BAKED IN PARCHMENT

Salmon and Zucchini Baked in Parchment image

Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 small zucchini, halved lengthwise and thinly sliced
1 shallot, thinly sliced
1 tablespoon butter, cut into pieces
1/4 teaspoon dried dill weed
1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
coarse salt and ground pepper
1 skinless salmon fillet (6 to 8 ounces)

Steps:

Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks' note).

SALMON, SPINACH, AND POTATOES BAKED IN PARCHMENT

Salmon, Spinach, and Potatoes Baked in Parchment image

This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding depth to the already-rich fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter, softened
1 tablespoon salt-packed capers, rinsed well and coarsely chopped
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 clove garlic, finely chopped
1 large russet potato (about 1 pound), cut into 1/8-inch-thick slices
Coarse salt and freshly ground pepper
2 shallots, thinly sliced
3 ounces (about 1 cup) baby spinach
2 salmon fillets (6 ounces and 1 1/2 inches thick each), skinned
1 lemon, thinly sliced

Steps:

Preheat oven to 400 degrees. Place a rimmed baking sheet in oven to heat. Cut parchment to size.
Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with 2 lemon slices (reserve remaining slices for garnish). Dot with caper butter; season with salt and pepper.
Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.

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 fillet: Opt for a center-cut fillet that is about 1 inch thick and has the skin on. This will ensure that the salmon cooks evenly and stays moist.
Season the salmon generously: Use a combination of salt, pepper, garlic powder, and paprika to season the salmon. This will help to enhance the flavor of the fish.
Use a parchment paper packet: Parchment paper packets help to create a moist cooking environment for the salmon, resulting in tender and flaky fish. Make sure to seal the packet tightly so that no steam escapes.
Cook the salmon at a high temperature: Bake the salmon at 400°F for 12-15 minutes, or until the fish is cooked through. This will help to ensure that the salmon is cooked evenly and remains moist.
Let the salmon rest before serving: Once the salmon is cooked, let it rest for 5 minutes before serving. This will help the juices to redistribute throughout the fish, resulting in a more flavorful and moist dish.

Conclusion:

Parchment-baked salmon is a simple and delicious way to prepare this healthy fish. By following these tips, you can ensure that your salmon turns out perfectly cooked and flavorful every time. Serve the salmon with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.