Parchment Baked Salmon

Parchment Baked Salmon

21
tiger77 0

"Salmon baked in parchment paper is the best way to steam in great taste."

Ingredients 40 m {{adjustedServings}} servings 175 cals

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
  2. Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
  3. Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
  4. Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.
Tips & Tricks
Easy Baked Tilapia

Prepare a healthy and delicious meal in just a handful of minutes.

Hudson’s Baked Tilapia with Dill Sauce

See how to make simple baked tilapia with a creamy dill sauce.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 21

  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
tiger77
11/1/2012

Simple, moist and delicious - perfect for any diet!

Bibi
2/4/2013

Don't be afraid to bake salmon in parchment. It's a great method for keeping your expensive fish from drying out if it's a minute or two too long in the oven. The hardest thing to do is to judge when it's done, due to the variations in size of filets. Mine were a little more than 1 inch thick in the largest part, and alas, 20 minutes was a tad too long. They were still edible, and we enjoyed the combination of flavors. Thanks for the idea!

Alain Rostain
2/17/2013

Wow, simple and delicious.