So you wanna make delish, healthy Baked Salmon at home? Grab some parchment paper – it’s perfect for locking in all those slap-up flavors right in your own kitchen!
Few recipes call upon paper to play as vital a role as this recipe for Baked Salmon does. This recipe is both simple and elegant (like me!), and is such a cool way of making a memorable dining experience for you and your guests. The paper ensures the salmon is cooked gently enough so that it turns out tender, succulent, and seasoned to perfection. It also means you won’t have to slave away in the kitchen, making it an ideal choice for busy weeknights, intimate dinner parties, or even a fancy feast.
I can’t really go into the science of it all but the gist is that the parchment paper is like a vessel, which seals in all the flavors and pretty much steams the ingredients until they’re good to eat. By cooking the salmon and pak choi in paper, you don’t have to worry about cleanup; just roll your mess up and toss it in the garbage (Grilled Salmon, I am looking at you). And, if you serve the fish and pak choi in the paper as intended, you’ll delight your guests with your unique presentation AND be able to spend more time with them (and not in the kitchen slaving over pans with caked-on fish)!
Ingredients
I’ve listed two fillets and two pieces of pak choi in this recipe. The idea is that each person gets one. If you need more, just increase the amount.
- 2 salmon fillets
- 2 tbsp vegetable broth
- 1 lemon
- 2 garlic cloves, sliced
- 4 tbsp butter, cubed
- 1 tbsp parsley, chopped
- pinch of salt and black pepper
- 2 pieces pak choi
- parchment paper
How to Make Salmon In Parchment Paper – The Steps
Step 1: Preheat the oven to 425°F and prepare 2 sheets of parchment paper packs. Lay them separately on a baking tray. In a small bowl, combine the broth, lemon juice, minced garlic, and chopped parsley.
Step 2: Season both sides of the salmon with salt and pepper. Drizzle the broth mixture over the salmon fillets. Place together the pak choi inside the parchment paper packets.
Step 3: Divide the butter cubes over the salmon fillets and pak choi. Wrap up the paper packets in and fold the edges together.
Step 4: Transfer the salmon paper packs to the prepared baking tray and bake them in the preheated oven for about 10 minutes, until the salmon and pak choi are cooked.
Step 5: Carefully unwrap the parchment paper packets and garnish with some fresh parsley and lemon slices. Enjoy!
Variations
- For an East-meets-West twist, take soy sauce, lime juice, and a smidge of honey – voila, you’ve got an Asian-flavored marinade.
- You can also play around with a bundle of herbs and spices. Trust me, dill, chives, tarragon, thyme – they all sing. Add a cheeky shake of red pepper flakes if you’re good with a spicy kick. Sub in lime or oranges for a fun citrusy spin – the sky’s the limit with this one!
- Oh, and for all you Mediterranean food nerds, you’ll totally dig this: top your salmon with olives, cherry tomatoes, and feta cheese. Ta-da! You just took your salmon on a little vacay to the Mediterranean.
Tips & Tricks
- Give your salmon a good half-hour to an hour of soaking in all the marinade goodness. It’s like a mini spa session for your fish, and trust me, it’s totally worth the wait.
- Wrapping the parchment paper is key. You’re aiming for a nice tight package that locks in all the steam and moisture. It’s kinda like gift wrapping, but way tastier. This gives you a salmon that’s cooked just right and bursting with juiciness.
- Perfectly cooked salmon clocks in at 145°F. Keep in mind, some fillets might be divas and need a bit more or less time in the oven than my recipe says. Just keep an eye out and you’ll be golden.
Serving Suggestions
To complete your meal, pair your baked salmon with complementary side dishes. I’ve had great success with steamed asparagus, roasted vegetables (like my recipe for Brussels Sprouts), scalloped potatoes, quinoa, lightly seasoned rice, or a refreshing mixed greens salad. The options are endless, and you can mix and match according to your mood!
FAQs
You can, but I doo recommend using parchment paper for this recipe to allow the fish to steam evenly.
It really depends on your own tastes (and what you can find at the store). Just be sure that your salmon has a good color, firm texture, and a fresh scent. If it’s discolored, slimy, or has a strong fishy odor, move on.
Frozen will still do the trick. Thaw the frozen salmon fillets overnight in the fridge first and make sure the salmon is thoroughly defrosted. Also, I recommend patting it dry before cooking.
You can use any other green leafy vegetable, like spinach, Swiss chard, fennel or baby bok choy. It helps if the vegetable you end up using has a similar cook time as pak choi, so you don’t have to adjust the cooking time.
How To Store Baked Salmon In Paper
After the salmon cools, store it airtight without extra sauce. In the fridge, it’ll last three days – in the freezer, a whopping three months.
To reheat, let refrigerated salmon rest then warm gently. Thaw frozen salmon in the fridge overnight, then heat up low temp or steam it.
Baked Salmon in Paper
Ingredients
- 2 salmon fillets
- 2 tbsp vegetable broth
- 1 lemon
- 2 garlic cloves sliced
- 4 tbsp butter cubed
- 1 tbsp parsley chopped
- pinch of salt and black pepper
- 2 pieces pak choy
- parchment paper
Instructions
- Step 1: Preheat the oven to 425°F and prepare 2 sheets of parchment paper packs. Lay them separately on a baking tray. In a small bowl, combine the broth, lemon juice, minced garlic, and chopped parsley.
- Step 2: Season both sides of the salmon with salt and pepper. Drizzle the broth mixture over the salmon fillets. Place together the pak choi inside the parchment paper packets.
- Step 3: Divide the butter cubes over the salmon fillets and pak choi. Wrap up the paper packets in and fold the edges together.
Step 4: Transfer the salmon paper packs to the prepared baking tray and bake them in the preheated oven for about 10 minutes, until the salmon and pak choi are cooked. - Step 5: Carefully unwrap the parchment paper packets and garnish with some fresh parsley and lemon slices. Enjoy!
