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Parchment paper Salmon

    The parchment paper salmon is a recipe that requires you to put in some work. It is not the usual grill recipe that you do in a few minutes. By baking the salmon in parchment paper, you will make sure that all the flavors will mix nicely with the fish in the parchment paper.

    Parchment paper salmon

    What is Salmon en Papillote?

    Salmon en Papillote comes from a classical French cooking method where the salmon is cooked in a parchment paper packet. The one-to-one translation will be Salmon in Parchment Paper. The method is most often used to cook fish and vegetables but other types of meat like lamb and poultry work just great. The method is a combination of baking and steaming as the parchment packet will keep in all the moisture from the ingredients for steaming them.

     For this recipe, the salmon together with the veggies are placed in a parchment paper packet and baked for 40 minutes. All the juices from the veggies and salmon will be kept inside the parchment paper packet and will blend together delivering an incredible taste and flavor to this dish.

    What’s Needed for Salmon in Parchment?

    What you need in order to cook salmon in parchment paper, is, of course, salmon. If you cook for two persons, 300g of salmon fillet with skin, will do the trick. You will cut this in two. Besides the fish, I like to add some vegetables to the “salmon en papillote recipe”, as the French call it. For this, you will need one medium carrot, one red paprika (bell pepper will also work), two medium size champignon mushrooms, and 4 cherry tomatoes.

    Tools you will need:

    • Knife;
    • Cutting board;
    • Parchment paper;
    • Basting brush
    • Baking tray

    How to cook salmon in parchment paper

    We will start with the vegetables first. Peel the carrots and cut away the top and bottom part of it (approx. half-inch). Then, cut the remaining middle part into sticks. For the paprika, cut it in half and then in sticks of a similar size to the carrot ones. The mushroom is simple, just slice it in six. You will have to blanch the carrot and paprika sticks. Add the sticks and the tomatoes to boiling water for 2 minutes and then take them out in some cold water (with ice preferably).

    Very important for the parchment paper salmon, are the condiments. As they will steam inside the package, they will give a very nice flavor to the fish and veggies. I like to use saffron (stims, not powder), black caraway, white sesame, salt, pepper, and olive oil. You will not need more than this, as you do not want to cover the saffron flavor with something else.

    salmon and veggies

    For cooking salmon in parchment paper, you will need one piece of parchment paper for each serving. Place the paper on the working board and create a base using half of the vegetables. Add the carrots in the middle, the paprika sticks at both ends, and then finish by adding the sliced mushroom. Sprinkle some salt and pepper. On top of the vegetables add the salmon cut, and skin down. Add some olive oil over the salmon and then start adding saffron (crushed in your fingers), black caraway, and sesame, and season with salt and pepper. I like to use a combination of red and black pepper.

    salmon set-up

    How to Wrap Salmon in Parchment Paper:

    To have a nice salmon cooked in parchment, it is necessary to seal the parchment paper so the steam will not go out. The best way to do it is to give the parchment paper an egg wash. To do the egg wash just beat a large egg and combine it with a tablespoon of water.

    Use a brush and moisten the edges of the parchment paper with the egg wash, so that when you fold it, they will stick together. Fold it several times, and continue to seal with egg wash.

    closing the parchment paper

    How Long to Bake Salmon en Papillote?

    Transfer the salmon in parchment on a baking tray and place it in the preheated oven at 200 degrees C (392 F) for 15 minutes. The packages will puff up in the oven and will be perfect to serve as that. Do not stress about the time, as you will not destroy the salmon if you will leave it longer. As it is cooked in parchment paper and all the moisture is kept inside, the salmon will not dry out if you extend the cooking time.

    When serving, it’s easy to transfer the baked salmon in parchment by using a spatula and the plating is ready. If you decide to serve the packages open, you can add some fresh basil (parsley will also work) on top.

    salmon in parchment - in the parchment paper

    What is the Best Salmon to Buy?

    If you care about what you are eating, buying salmon can be quite an adventure. Below I will try to answer on some common questions and help you in the decision-making process.

    Wild or Farmed. Environmental groups like Seafood Watch and Environmental Defense Fund recommend buying first U.S. wild-caught salmon. If you follow the above links you will find up-to-date information about what farming salmon is good to buy and which one you should avoid.

    Should you buy organic salmon? The current regulations are only for farmed products. So if you will see organic salmon at the market you can be sure that is not a wild variety, but a farmed salmon.

    Salmon variety and tips

    Variety: Chinook is the largest and often the most expensive variety. It is known for its high-fat content and for its buttery texture. Sockeye is known for its rich flavor and deep red flesh. It’s the best variety for grilling. Coho is milder and usually has faded color. For smoked salmon, the Pink and Chum variety is used as this is the budget salmon, smaller in size. The last one is the Atlantic variety which makes up roughly 90% of the farmed salmon in the market.  This variety has also a fatty and rich taste but usually, it has added chemicals to get the red-looking flesh.

    Is a fattier cut healthier? The short answer is yes. In the case of salmon, fat is good. Salmon is full of omega-3 fatty acid which is essential for brain development. The wild salmon will have less fat than the farmed one. USDA says that if a farmed salmon will have 15g of fat for a serving, the wild one will have 5g of fat. Regarding the cut itself, for this recipe is best if you have filets.

    Fresh or frozen. Freshly frozen salmon is fine. Usually, the salmon is flash frozen immediately after it was caught to preserve its freshness and to allow delivery. If you want to buy online, most probably you will receive it frozen. For the salmon in parchment paper recipe, you will have to thaw overnight in the refrigerator.

    parchment paper salmon - close up

    Can I Use Different Veggies in This Recipe?

    You can replace the veggies with anything you like. Just keep in mind that the package will stay in the oven for roughly 15 minutes, so the veggies of your choice should also be ready in this time. Think about blanching them before placing in the parchment packet. One idea will be to use asparagus if it’s in the season when you are making the recipe.

    Can I Use Aluminum Foil Instead of Parchment Paper?

    The short answer here is NO! Aluminum foil may be your go-to for baking and roasting recipes, as it is perfect for easy cleaning. Your tray remains clean, you just throw out the aluminum foil and no cleaning is required.

    Let me give you 2 clear reasons not to use aluminum foil anymore and replace it with parchment paper:

    • Aluminum will leach into your food as you cook, especially if you use some acidic ingredients;
    • Aluminum was linked to multiple diseases like kidney disease and breast cancer.

    As there is a simple replacement for aluminum foil, like parchment paper, why should you take any risk? Convenience is the first reason people use aluminum foil, and the use of parchment paper is just as convenient.

    How Do You Know when Salmon is Cooked Through?

    You may wonder how to be sure that your salmon is cooked through. You do not want to eat it raw as this can lead to food poisoning, and also you do not want to dry it. To check how cooked is your salmon, you can use different methods. Some do it by color, while others will use a meat thermometer or will try to flake it. No method is wrong, and each has its advantages and disadvantages. Of course, the most precise one is the thermometer one. You can check a complete guide for salmon if you look at the website of Mica Restaurant.

    For this specific recipe, you can rest assured that the salmon will be cooked enough after 15 minutes in the oven at the correct temperature. If you forget it for longer in the oven, do not worry as will not dry out because it’s sealed with all the juices inside the parchment paper packet.

    Preventing albumin in salmon

    Your salmon will form a white layer on top when cooking. The white stuff is Albumin, a protein found in the fish which helps the flesh to remain moist. Albumin will get out when you apply heat to the salmon. Albumin it’s safe to eat and some people really enjoy it. Others, do not like to see it and fortunately, we have a way to get rid of it if you want.

    How to get rid of the albumin? Prepare a brine bath from 2 Tbs. of salt and one cup of water. Fully submerge your salmon piece in this brine for 15 minutes prior to cooking it. This will prevent the albumin from getting out.

    Tips for cooking salmon

    • Tuck in some fresh herbs into the parchment paper;
    • Season both the salmon and the veggies;
    • Don’t forget to preheat the oven;
    • Leave the salmon skin on, and cook it skin down;
    • Cook it long enough to make sure you do not have raw salmon.

    How to store cooked salmon

    I am sure you will not have leftovers from this recipe. But hey, sometimes just happens, and you need to store it. You can store it in the fridge for up to 3 days. Place it in an airtight container and there should be no issues. To reheat it, you can use the microwave, or just the normal oven again for a few minutes.

    parchment paper salmon

    Parchment Paper Salmon

    Yield: 2
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

    This baked parchment paper salmon recipe will give you a tender salmon perfect for dinner. Paired with middle east condiments like saffron and black caraway, this salmon will be full of flavor and will impress you for sure.

    Ingredients

    • 10.5 ounces of salmon fillet
    • 4 cherry tomatoes
    • 2 champignon mushrooms 
    • 1 medium carrot
    • 1 red paprika (or bell pepper)
    • 1 teaspoon black caraway
    • 1 teaspoon white sesame
    • 1 tablespoon olive oil
    • a few stigmas of saffron

    Instructions

    Prepare the vegetables

    1. Place a pot with water on high heat, so that by the time you finish preparing the vegetables, the water will boil.
    2. Peel the carrots and cut the top and bottom. Cut the carrot in half and chop it into sticks.
    3. Wash the red paprika and cut it in half. Take out the seeds and then chop the paprika in sticks, similar size to the carrot ones.
    4. Peel the mushrooms and take out the stem. Slice the mushrooms in six.
    5. Blanch the carrots, the paprika, and the cherry tomatoes by adding them to the boiling water for 2 minutes. Then, place them in a bowl with cold water (with ice). Blanch vegetables
    6. Peel off the tomatoes.

    How to cook salmon in parchment paper

    1. Cut the salmon in half (approx. 5 ounces/piece).
    2. Divide the vegetables in half, and use only half of them for a parchment paper salmon.
    3. In the middle of a clean parchment paper place the carrot sticks.
    4. Add the paprika sticks and the mushrooms on both ends, and finish by adding the tomatoes.
    5. Season with some salt and pepper.
    6. On top of the vegetables add the salmon, skin down.
    7. Add half of the condiments as follows: olive oil, saffron stigmas, black caraway, and white sesame. Season with salt and pepper.
    8. For cooking salmon in parchment paper, the paper has to be sealed. Use egg wash for this.
    9. Wet the edges (except the top) of the parchment paper with egg wash by using a brush.
    10. Start covering the salmon in parchment paper by folding it from the top.
    11. Then, bring over the bottom part which will stick due to the egg wash.
    12. Fold a few times the left and right sides, and add egg wash to make it stick.
    13. Place the parchment paper salmon in a baking tray.
    14. Repeat steps 2-11 for the second salmon piece.
    15. Place the baking tray into a preheated oven and bake the salmon for 15 minutes.
    16. When done, use a spatula to transfer the salmon with vegetables directly into a plate.
    17. Enjoy!
    Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving:Calories: 389Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 94mgSodium: 107mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 34g

    Nutrition information isn’t always accurate.

    Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!

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