SLOW-ROASTED SALMON IN PARCHMENT PAPER
Here's the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It's hands-off, and the parcels can be assembled ahead of time. If it's new to you and sounds intimidating, reread the previous two sentences until confidence is instilled.
Categories Bon Appétit Dinner Fish Seafood Salmon Olive Capers Quick & Easy Quick and Healthy Cilantro Raisin Rum Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 275°F. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25-30 minutes.
- Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
- Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.
- Bake packets until salmon is cooked through, 20-22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.
- Do Ahead
- Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.
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Rose Kahiga
kahigarose61@yahoo.comThis is my go-to recipe for salmon. It's always perfect.
Rachel Dixon
dixon23@hotmail.comI've made this recipe several times and it's always a hit. It's a great way to get your kids to eat fish.
Tanzeel Khan
tk98@gmail.comThis recipe is a great way to impress your guests. It's elegant and delicious.
Berihun Geremew
g_b100@yahoo.comI'm not a huge fan of salmon, but I really enjoyed this recipe. The lemon and herbs really brightened up the flavor of the fish.
Alexandra Donoghue
donoghue@gmail.comThis recipe is perfect for a weeknight meal. It's quick, easy, and healthy.
07 JADOON GAMING
0-g@hotmail.comI would have liked more detailed instructions on how to fold the parchment paper.
Md Sayem Shah
s_m7@hotmail.comThis recipe is a great way to cook salmon if you're short on time. It's also a healthy and delicious meal.
Zay Hulse
zay_hulse90@yahoo.comI followed the recipe exactly, but my salmon didn't come out as flaky as I would have liked.
Salman shah48
salman@yahoo.comThe salmon was a bit dry for my taste, but the vegetables were delicious.
Mitu Gharame
gharame_mitu89@gmail.comThis was my first time cooking salmon and it turned out great! The parchment paper made it so easy to cook the fish evenly.
Saroj Paudyal
paudyal.saroj@yahoo.comI've made this recipe several times now and it's always a hit. It's so easy to make and the results are always delicious.
Kanchana Wanniarachchi
k.wanniarachchi@gmail.comThis recipe is a keeper! The salmon was flaky and moist, and the vegetables were tender and flavorful. I loved the addition of the lemon and herbs.
little JT7
j21@hotmail.comI made this for dinner last night and it was a hit! The salmon was cooked perfectly and the flavors were amazing. I will definitely be making this again.
Batte Dalton francis
francis93@gmail.comThis recipe was a breeze to make and turned out perfectly! The best part is there is no cleanup.