Recipe by Chef John
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
olive oil, or more if needed
2 (8 ounce)
skinless, boneless, center-cut salmon fillets
salt and ground black pepper to taste
extra-virgin olive oil
I reviewed this about 6 months ago. Tried it again tonight with the following changes. Marinated the salmon for 2 hours in a bourbon glaze. Next I did not boil and blanch the asparagus, just placed it next to the salmon and it turned out great. Omitted the potatoes and had a healthy one pot meal. Served the glaze on the side. (Note: using a tablet, can't figure out how to edit my earlier review.)
This was so simple and easy, absolutely delicious!
I've made this recipe several times for family & friends and everyone loves it. It's so healthy and easy to do! I always follow a new recipe exactly the first time or two, but the last few times I've made this, I've changed the vegetables: green beans, mushrooms, zucchini, onions or whatever I have. I haven't pre-cooked these vegetables and they cook just fine in the packages. I also added capers for an added zing.
Living in Alaska, I've made salmon in 30 different ways, so i was looking for something exciting, new and easy after woking an 11 hour day. I have to say, Chef John nails it! Steaming a fillet for 15 minutes in parchment works like a charm. I coated with avocado oil, used coarse sea salt, a heavy amount of pepper, some old bay, and slices of lemon on some sockeye and threw it in. Then i prepared a homemade caesar salad. The timing couldn't have been better. A gourmet meal in under 30 minutes from start to finish. Add a glass or two of vino, and viola...the perfect meal after a long monday. Thanks Chef John!
It was so much fun seeing the parchment paper puff up! I discovered the second round that you REALLY need to crease the edges to make it air-tight. Also, you need to overlap each edge almost so that you are re-folding each edge. Use a spoon to crease the edges. My salmon pieces were much larger than Chef John’s so I needed to cook them for 30 minutes. The tiny potatoes and the asparagus were just fine with the extra time. Husband loved it!
I am kicking myself for not taking a photo, but when I made this I was really hungry and just wanted to eat :) The video helps a lot and it loops so you can prep with out having to pause it. This technique is my new and only was for cooking salmon now. I have got to be one of the worst people when it comes to cooking fish other then an easy white fish. My husband was actually astonished at how easy and delicious this meal was. I had mine with fresh broccoli and green beans and dropped them in boiling water for 2 min then pulled them out and immediately put them into icy water. Then followed the recipe as told to. I added a little Goya adobo (a Hispanics must in the kitchen), and a little blackened old bay. I then topped it with a little basil, dill and finally a few thinly sliced lemon rounds and a squeeze of juice. I didn't have the stuff to make mustard aioli, so I made my own using 1/2 cup Greek yogurt, 1 Tblspn tzatziki spice mix, 2 large cloves garlic, 1/2 tblspn lemon zest and juice, and then just processed it together. I let it chill in the fridge for a little while and gently dripped some on top after cutting open the parchment packs. Delicious meal! I think next I will try it with a stuffed salmon. :) Thank you Chef John, you have restored my husbands faith in my seafood cooking abilities!
I don't like red-meat fish. this looked easy and the wife loves salmon, so I made this. I did add some diced zukes and halved some cherry tomatos. added fresh dill to fish, oregano to maters, and rosemary to taters. sprinkled more evoo and salt / pepper. I ate all of mine...a huge plate. this is a keeper!
Ridiculously easy - absolutely loved this. Will definitely make this one again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Salmon in Parchment
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 167
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make pan-seared salmon with a simple, semi-spicy mango relish.
See how to make quick-and-easy fish cakes with fresh salmon.
Make this healthy dish with your favorite wild salmon.