Experience the simplicity and healthiness of Parchment Baked Salmon—a straightforward method that preserves the natural flavors of salmon with minimal effort.
In this easy recipe, salmon is enclosed in parchment paper with herbs and seasonings, then baked to perfection. The parchment packet ensures that the fish steams in its own juices, resulting in a moist and flavorful outcome without the need for excess oils.
Parchment Baked Salmon offers a hassle-free solution for a nutritious and delicious meal. Enjoy the ease of preparation and the delicate taste of perfectly baked salmon without any unnecessary complexities. Embrace the straightforward appeal of this uncomplicated culinary choice for a satisfying and stress-free dining experience.
Parchment Baked Salmon Recipe | S2Recipes
Details Parchment Baked Salmon Recipes
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 2
Ingredients For Parchment Baked Salmon Recipes
1 (8 ounce) salmon fillet
salt and ground black pepper to taste
¼ cup chopped basil leaves
olive oil cooking spray
1 lemon, thinly sliced
Instructions: Parchment Baked Salmon Recipes
Step 1: Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the lowest position.
Step 2: Place salmon fillet, skin-side down, in the middle of a large piece of parchment paper; season with salt and black pepper. Cut two 3-inch slits into fillet with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
Step 3: Fold the edges of parchment paper over fillet several times to seal it into an airtight packet. Place sealed packet onto a baking sheet.
Step 4: Bake in the preheated oven on the bottom rack until salmon flakes easily and flesh is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read thermometer inserted into the thickest part of fillet should read at least 145 degrees F (65 degrees C). To serve, cut open the parchment paper and remove lemon slices before plating.
I will never cook Salmon any other way again. I stuffed mine with fresh dill instead of basil.
425 degrees for 15 min at the most!!!
This is my wife and my favorite fish recipe. We always make this with vegetables from our garden. We use fresh cilantro, parsley, basil, and plenty of butter and lemon with garlic. We also put thin sliced jalapeño on it.I cook it on the lower oven rack and check it every 10 minutes. Just cook it until the safe cooking temperature and then you will find that it turns out fantastic!
With four servings, a little over .75 lb each, the recipe worked perfectly. 25 minutes: firm, moist, delicious. No fishy kitchen. Only thing I changed was brush-on olive oil ‘cause I had no spray.Now I see how well this works, next time - one big piece of salmon.
Still too dry and this was my second attempt. I’ll take Damon’s advice next time. I did reduce the time by one minute, but it was not enough.
This was simple and fresh! I just adjusted the time. I cooked two 6 oz salmon pieces for 15 minutes and they were absolutely perfect.
