Citrus Salmon in Parchment

Citrus Salmon in Parchment

BenevolentEmpress 43

"My mom taught me this trick for baking fish while keeping the moisture and flavors in. It is nearly foolproof and adapts easily; substitute regular oranges or other citrus, herbs and oils to your taste. Parchment paper is available in most grocery stores."

Ingredients 25 m {{adjustedServings}} servings 273 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. Brush each piece of salmon on both sides with a light coating of olive oil. Fold each sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheets back up.
  3. Place the salmon fillets skin side down onto the center of each piece of parchment. Sprinkle with lemon pepper, then place a sprig of dill onto each fillet. Cover with one slice of orange, one slice of lemon and one slice of lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.
  4. Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packets on a baking sheet.
  5. Bake for 12 to 15 minutes in the preheated oven, or until fish is able to be flaked with a fork. You may need to open one of the packets to check. To serve, place packets onto serving plates and use scissors to cut an X in the center, being careful not to cut the food.
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Reviews 34

  1. 48 Ratings

Joy Higginbotham

My family loved this salmon. The only change I made was, as someone else said, dried dill for the fresh, because I failed to tell my husband that it should be fresh. Hehe. One thing you should try is to squeeze the citrus slices over the fish after it's cooked. It really added a punch to the flavor! I also had to make a modified lemon pepper, because I didn't have any. I used lemon and lime zest, and pepper, but I think I needed salt, too. All in all, it was great! I'll use this cooking method for fresh fish again, it came out better than any I've ever made! Thank you!


I cooked salmon several times using this recipe. The first time, I had it in the oven too long. I wanted to make sure the fish was completely cooked. Even with the parchment paper, the result was a dry and somewhat tough fish. The second time, I cooked the fish for 15 minutes, the time stated in the recipe. What a difference! The fish was incredibly tender and juicy! The blood orange, lemon, lime and fresh dill provided a wonderful subtle flavor. Other times I used dry dill from McCormick and a standard Florida orange due to the unavailability of fresh dill and blood oranges. Even with these ingredients, I found the salmon still had an incredible amount of flavor. I can confidently say this is the best salmon I ever had! This was also the first time I ever used a blood orange. I was shocked to see after slicing the orange, a purple color, not the familiar orange. Instead of throwing out the orange, I did a Google search for blood oranges and discovered this is a normal color. I ate the left over blood orange and was pleasantly surprised by its’ exquisitely wonderful flavor. I also learned blood oranges are more popular in Europe than in the United States. I only found the blood orange available during the winter/spring. Bottom line, I highly recommend this recipe!


Kudos to the author of this recipe! This is an excellent method for fish which produces beautiful results. The flavors are subtle and will depend on the quality of ingredients used. My only recommendation is to lightly salt the fish along with the pepper. Thank you for such a well written recipe!