SLOW-ROASTED SALMON IN PARCHMENT PAPER
Here's the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It's hands-off, and the parcels can be assembled ahead of time. If it's new to you and sounds intimidating, reread the previous two sentences until confidence is instilled.
Categories Bon Appétit Dinner Fish Seafood Salmon Olive Capers Quick & Easy Quick and Healthy Cilantro Raisin Rum Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 275°F. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25-30 minutes.
- Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
- Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.
- Bake packets until salmon is cooked through, 20-22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.
- Do Ahead
- Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.
PARCHMENT GARLIC BUTTER SALMON RECIPE BY TASTY
Here's what you need: small white potato, butter, garlic, fresh parsley, salt, pepper, skinless salmon, parchment paper
Provided by Tasty
Categories Dinner
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- Fold the parchment paper in half, then open up.
- On one half of the parchment, arrange the sliced potatoes. In a small bowl, combine the butter, garlic, and parsley. Drizzle half of the garlic butter mixture over the potatoes. Season with salt and pepper.
- Lay the salmon over the potatoes, and drizzle over the remaining garlic butter. Season with salt and pepper.
- Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
- Bake for 30 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
- Enjoy!
Nutrition Facts : Calories 684 calories, Carbohydrate 6 grams, Fat 56 grams, Fiber 0 grams, Protein 34 grams, Sugar 0 grams
PARCHMENT BAKED SALMON
Salmon baked in parchment paper is the best way to steam in great taste.
Provided by tiger77
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
- 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.
- Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
- 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.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 6.1 g, Cholesterol 49.9 mg, Fat 6.9 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 48.3 mg
CHEF JOHN'S SALMON IN PARCHMENT
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.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.
- Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
- Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
- Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.
Nutrition Facts : Calories 873 calories, Carbohydrate 114.7 g, Cholesterol 100 mg, Fat 18.5 g, Fiber 15.7 g, Protein 62.7 g, SaturatedFat 3.7 g, Sodium 133 mg, Sugar 6.5 g
SALMON IN PARCHMENT PAPER
I recently got home from my fishing trip to Alaska and came home with 39 lbs. of Silver Salmon. Let the recipe testing begin. This took minutes to prep and only about 30 minutes to cook. It was light and very tasty.
Provided by Gone Fishin
Categories Very Low Carbs
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Set your oven to 350. While it is heating up place a piece of parchment big enough for your fish on a cookie sheet.
- Place the fish on the parchment and then slice your butter into small pads and place on fish. Slice the lemon and place a 2-3 plices on fish and then lay dill on top.
- close up the parchment and place in oven.
- Cook for 25-30 minutes.
Nutrition Facts : Calories 348.2, Fat 15.8, SaturatedFat 5.5, Cholesterol 119.9, Sodium 222, Carbohydrate 2.7, Fiber 0.8, Sugar 0.7, Protein 47
SALMON IN PARCHMENT PAPER (SALMON EN PAPILLOTTE)
Make and share this Salmon in Parchment Paper (Salmon En Papillotte) recipe from Food.com.
Provided by Gils Smokin Kitchen
Categories European
Time 25m
Yield 1 Serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375ºF. Prepare a large square of parchment paper and fold it in half.
- Place thinly sliced pieces of fennel on the bottom half of the parchment at the crease. Add asparagus pieces and shallot slices. Sprinkle with kosher salt and black pepper.
- Place salmon fillet on the vegetables and then and sprinkle with kosher salt and black pepper. Top with lemon slices, fennel fronds and butter.
- Pour lemon juice and/or white wine over the salmon and vegetables.
- Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!
- Bake the fish for 15 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.
Nutrition Facts : Calories 439.4, Fat 16.4, SaturatedFat 6.4, Cholesterol 97.6, Sodium 322.9, Carbohydrate 33, Fiber 13.9, Sugar 7.2, Protein 48.1
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- Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
- Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.
- Bake packets until salmon is cooked through, 20–22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.
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