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Citrus Salmon in Parchment

SUBMITTED BY: BenevolentEmpress

"My mom taught me this trick for baking fish while keeping the moisture and flavors in. It is nearly foolproof and adapts easily; substitute regular oranges or other citrus, herbs and oils to your taste. Parchment paper is available in most grocery stores."
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  25 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 (4 ounce) wild salmon fillets
  • 3 teaspoons olive oil
  • 4 (12 inch) squares of parchment paper
  • 1 blood orange, sliced into rounds
  • 1 lemon, sliced into rounds
  • 1 lime, sliced into rounds
  • 1 bunch fresh dill weed
  • 1/2 teaspoon lemon pepper

DIRECTIONS

  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. Brush each piece of salmon on both sides with a light coating of olive oil. Fold each sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheets back up.
  3. Place the salmon fillets skin side down onto the center of each piece of parchment. Sprinkle with lemon pepper, then place a sprig of dill onto each fillet. Cover with one slice of orange, one slice of lemon and one slice of lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.
  4. Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packets on a baking sheet.
  5. Bake for 12 to 15 minutes in the preheated oven, or until fish is able to be flaked with a fork. You may need to open one of the packets to check. To serve, place packets onto serving plates and use scissors to cut an X in the center, being careful not to cut the food.

Learn how to shop for salmon in our  Choosing Salmon  video.

Watch how this recipe is made in our Cooking with Parchment Paper video. Cooking in Parchment Paper

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2006 by Erin Jade
This was excellent. It was my first time making fresh fish and it turned out so well! It was also a big hit with my family, including the "fish haters". I used regular oranges and it worked out great.

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2007 by opheliascout
Kudos to the author of this recipe! This is an excellent method for fish which produces beautiful results. The flavors are subtle and will depend on the quality of ingredients used. My only recommendation is to lightly salt the fish along with the pepper. Thank you for such a well written recipe!

1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2006 by kelcampbell
We really liked this salmon. The only alteration to the recipe I made was to use dried dill instead of fresh and I think my dill needs to be replaced as it wasn't very flavourful. The lemon pepper is needed for sure because the fresh citrus doesn't really impart a huge amount of flavour...we found it was primarily for presentation. A nice light dish which I will very likely make again.

1 user found this review helpful


 
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Recipe Submitter:

BenevolentEmpress
Cooking Level: Expert
Home Town: Los Angeles, California, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 273

  • Total Fat: 16.1g
  • Cholesterol: 67mg
  • Sodium: 130mg
  • Total Carbs: 10.2g
  •     Dietary Fiber: 2.9g
  • Protein: 23.7g

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