"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." — BenevolentEmpress
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4 (4 ounce)
wild salmon fillets
(12 inch) squares of parchment paper
blood orange, sliced into rounds
lemon, sliced into rounds
lime, sliced into rounds
fresh dill weed
My family loved this salmon. The only change I made was, as someone else said, dried dill for the fresh, because I failed to tell my husband that it should be fresh. Hehe. One thing you should try is to squeeze the citrus slices over the fish after it's cooked. It really added a punch to the flavor! I also had to make a modified lemon pepper, because I didn't have any. I used lemon and lime zest, and pepper, but I think I needed salt, too. All in all, it was great! I'll use this cooking method for fresh fish again, it came out better than any I've ever made! Thank you!
I used a regular orange and added some salt. Joe loved it. Said it didn't need the salt. I served it with sauteed mushrooms and rice.
I cooked salmon several times using this recipe. The first time, I had it in the oven too long. I wanted to make sure the fish was completely cooked. Even with the parchment paper, the result was a dry and somewhat tough fish. The second time, I cooked the fish for 15 minutes, the time stated in the recipe. What a difference! The fish was incredibly tender and juicy! The blood orange, lemon, lime and fresh dill provided a wonderful subtle flavor. Other times I used dry dill from McCormick and a standard Florida orange due to the unavailability of fresh dill and blood oranges. Even with these ingredients, I found the salmon still had an incredible amount of flavor. I can confidently say this is the best salmon I ever had! This was also the first time I ever used a blood orange. I was shocked to see after slicing the orange, a purple color, not the familiar orange. Instead of throwing out the orange, I did a Google search for blood oranges and discovered this is a normal color. I ate the left over blood orange and was pleasantly surprised by its’ exquisitely wonderful flavor. I also learned blood oranges are more popular in Europe than in the United States. I only found the blood orange available during the winter/spring. Bottom line, I highly recommend this recipe!
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!
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.
I have made this on several occasions now, and have gotten rave reviews. No need to go crazy with size or shape of parchment - just cut a piece big enough to make a package out of it. I often use a sprig of rosemary as the herb -tastes and smells fantastic. This is a great meal to bring to someone elses house - just make the packets at home and bake them when you get to the house. - serve with green veggie and couscous.
I just prepared this recipe tonight for dinner and couldn't wait to review! This is so yummy - definitely a keeper for my family! I followed the recipe except added sea salt in addition to the lemon pepper seasoning. I love fresh ground sea salt with all of my fish recipes! This was no exception - it really brought out the flavor of the salmon. I loved using the parchment paper - made the salmon so tender and juicy! This is an awesome recipe to add to summer dinners! I added roasted red potatoes and sauteed asparagus as side dishes. I also poured the juices left over in the parchment paper over the salmon and we used fresh sliced french bread to dip in the juice - yummy!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Citrus Salmon in Parchment
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 273
** Calories from Fat: 145
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