Parchment Baked Salmon Recipe -
Parchment Baked Salmon Recipe
  • READY IN 40 mins

Parchment Baked Salmon

Recipe by  

"Salmon baked in parchment paper is the best way to steam in great taste."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
  2. Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
  3. Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
  4. Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.
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Reviews More Reviews

Nov 01, 2012

Simple, moist and delicious - perfect for any diet!

Feb 04, 2013

Don't be afraid to bake salmon in parchment. It's a great method for keeping your expensive fish from drying out if it's a minute or two too long in the oven. The hardest thing to do is to judge when it's done, due to the variations in size of filets. Mine were a little more than 1 inch thick in the largest part, and alas, 20 minutes was a tad too long. They were still edible, and we enjoyed the combination of flavors. Thanks for the idea!


26 Ratings

Feb 17, 2013

Wow, simple and delicious.

Jan 06, 2014

made this last night- delicous- I added more spices >>dill and lemon pepper -- I think 15 min would of been enough time to bake or lower the oven temp to 375.

Aug 30, 2013

Easy and great for salmon lovers. I'm still learning how to not parchment bake fish too long.

Feb 17, 2014

I used Dill instead of basil. You could exchange so many herbs in this dish - dill, basil, parsley.

Sep 28, 2013

Wow! Just when I was despairing that my salmon filet would spoil in the fridge, or that the luscious fresh basil I brought back from my Mom's lat weekend would get thrown away (as usual) because I kept it too long, I stumbled upon this amazing recipe. The only modifications I made were length of cooking time (20 minutes, based on other reviews), no pepper (allergy), and lemon zest instead of lemon juice (allergy). Oh yeah, and I sprinkled a tiny bit of garlic powder on it. Freshly minced garlic would probably be even better.

Aug 24, 2013

So Good! We loved it, and I eat lots of salmon. It has such a good flavor, I also added sliced lemon to the table. I think next time I make it, I'll add a little garlic.


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  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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