BAKING SALMON ON PARCHMENT PAPER RECIPES

SALMON IN PARCHMENT PAPER RECIPE - FOOD.COM

Salmon in Parchment Paper Recipe - Food.com image

I recently got home from my fishing trip to Alaska and came home with 39 lbs. of Silver Salmon. Let the recipe testing begin. This took minutes to prep and only about 30 minutes to cook. It was light and very tasty.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1 lb salmon fillet
1 tablespoon butter
1 lemon
3 -4 sprigs fresh dill

Steps:

Set your oven to 350. While it is heating up place a piece of parchment big enough for your fish on a cookie sheet.
Place the fish on the parchment and then slice your butter into small pads and place on fish. Slice the lemon and place a 2-3 plices on fish and then lay dill on top.
close up the parchment and place in oven.
Cook for 25-30 minutes.

Nutrition Facts : Calories 348.2, FatContent 15.8, SaturatedFatContent 5.5, CholesterolContent 119.9, SodiumContent 222, CarbohydrateContent 2.7, FiberContent 0.8, SugarContent 0.7, ProteinContent 47

CHEF JOHN'S SALMON IN PARCHMENT | ALLRECIPES

Chef John's Salmon in Parchment | Allrecipes image

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.

Provided by Chef John

Categories World Cuisine European French

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2 servings

Number Of Ingredients 6

Ingredients

1 teaspoon olive oil, or more if needed
6 small potatoes
10 spears asparagus
2 (8 ounce) skinless, boneless, center-cut salmon fillets
salt and ground black pepper to taste
1 teaspoon extra-virgin olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.
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.
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.

Nutrition Facts : Calories 873 calories, CarbohydrateContent 114.7 g, CholesterolContent 100 mg, FatContent 18.5 g, FiberContent 15.7 g, ProteinContent 62.7 g, SaturatedFatContent 3.7 g, SodiumContent 133 mg, SugarContent 6.5 g

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