Try this delicious Salmon Cooked in Parchment Recipe
By Jess O’Toole
- 1 piece of parchment paper, 10 x 12 inches 1 salmon fillet, weighing 6 oz.
- 1/8 tsp. sea salt
- 1 tsp. extra virgin olive oil
- 1 small lemon, thinly sliced
- 1⁄2 cup peas, fresh or frozen (thawed) 1 tsp. chopped fresh tarragon
Oven-Baked Salmon in Parchment Paper
If you’ve never tried cooking fish at home, this simple recipe for salmon baked in a parchment bag is a great way to start. Single-serving salmon fillets can be found at many supermarkets, usually weighing about 6 ounces each. According to the United States Department of Agriculture, a single serving of salmon is actually 3 ounces, so feel free to ask your fishmonger to cut a smaller fillet for you and decrease the cooking time in this recipe.
Oven-baked salmon wrapped in parchment paper is a foolproof recipe. The fish stays moist and flavorful, steaming in lemon juice and a bit of extra virgin olive oil. Toss a handful of spring herbs and vegetables — I’ve used peas and tarragon, but leeks, baby greens or spring onions would be delicious. Other fresh herbs, such as mint or chives, can also be good options. Cooking salmon in parchment is an easy culinary technique, and once you’ve become comfortable making the dish it’s open to endless variations.
Heat the oven to 400°F. Place the salmon fillet in the center of the parchment paper. Season the salmon with salt and drizzle the extra virgin olive oil over top. Layer the lemon slices atop the salmon, reserving the extra lemon to serve with the finished dish. Arrange the peas around the salmon and then sprinkle the tarragon over everything. Fold the parchment around the salmon to enclose it completely, as if wrapping up a present. Fold up the short edges on both ends, then bring the long sides together and crease one over the other. There’s no need to stress about this step — you can always place the parchment bag in foil and enclose the package completely if you’re having trouble getting the parchment to stay closed.
Bake the salmon until just cooked through, about 10 to 15 minutes. When it’s done, you should be able to flake the fish easily with a fork, and the flesh should no longer be translucent, but rather an opaque pink. Serve the dish immediately, either in the bag or with the contents transferred to a plate.