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Citrus Salmon in Parchment

Rated as 4.52 out of 5 Stars

"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."
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25 m servings 273
Original recipe yields 4 servings


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  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.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of citrus fruits and herbs. The actual amount of fruit juice consumed will vary.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 273 calories; 16.1 10.2 23.7 67 131 Full nutrition

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Read all reviews 38
  1. 52 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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.

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Least positive

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 t...

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 wa...

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 r...

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 ...

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 ...

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 l...

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 pe...

The salmon in this recipe came out so moist and so flavorful. (I cooked it for 15 minutes.) The orange, lemon, and lime flavors were very fresh and delicious. I only had dried dill weed but I...

I couldn't find a blood orange anywhere around me, but a regular orange fits as a perfect substitute. I have made this about 4 times, and it hasn't lasted very long in the fridge not once. This ...