Parchment Baked Salmon

Parchment Baked Salmon

17 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
tiger77
Recipe by  tiger77

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

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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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 (17)

Rate This Recipe
tiger77
29

tiger77

Simple, moist and delicious - perfect for any diet!

Bibi
27

Bibi

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

Alain Rostain

Wow, simple and delicious.

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Nutrition

Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet

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