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Parchment Baked Salmon

Parchment Baked Salmon

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tiger77

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

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Nutrition

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  • 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

Directions

  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.
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Reviews

tiger77
31
11/1/2012

Simple, moist and delicious - perfect for any diet!

Bibi
28
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
8
2/17/2013

Wow, simple and delicious.