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Chef John's Salmon in Parchment

Chef John's Salmon in Parchment

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    55 m
Chef John

Chef John

Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close.

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Nutrition

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  • Calories:
  • 873 kcal
  • 44%
  • Fat:
  • 18.5 g
  • 29%
  • Carbs:
  • 114.7g
  • 37%
  • Protein:
  • 62.7 g
  • 125%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.
  3. Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  4. Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
  5. Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
  6. Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.
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Reviews

GlennRo
47

GlennRo

1/22/2013

I reviewed this about 6 months ago. Tried it again tonight with the following changes. Marinated the salmon for 2 hours in a bourbon glaze. Next I did not boil and blanch the asparagus, just placed it next to the salmon and it turned out great. Omitted the potatoes and had a healthy one pot meal. Served the glaze on the side. (Note: using a tablet, can't figure out how to edit my earlier review.)

pleasedeleteprofile
39

pleasedeleteprofile

7/8/2012

This was so simple and easy, absolutely delicious!

fishwatcher
24

fishwatcher

8/18/2012

I've made this recipe several times for family & friends and everyone loves it. It's so healthy and easy to do! I always follow a new recipe exactly the first time or two, but the last few times I've made this, I've changed the vegetables: green beans, mushrooms, zucchini, onions or whatever I have. I haven't pre-cooked these vegetables and they cook just fine in the packages. I also added capers for an added zing.

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