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My review
Chef John's Salmon in Parchment
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Chef John
"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."
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Ingredients
55 m servings 873Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Chef's Note:
- I served mine with a very light mustard aioli, which was simply mayonnaise, Dijon mustard, lemon juice, and a touch of garlic.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 79103 Ratings
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Most helpful positive review
9/2/2012
I reviewed this about 6 months ago. Tried it again tonight with the following changes. Marinated the salmon for 2 hours in a bourbon glaze. Next I did not boil and blanch the asparagus, just pla...
Most helpful critical review
5/2/2017
I'm having so much fun with this website. However this particular recipe didn't hit the home run I have had with others. Salmon was a little dry which can be a problem with frozen salmon.
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9/2/2012
I reviewed this about 6 months ago. Tried it again tonight with the following changes. Marinated the salmon for 2 hours in a bourbon glaze. Next I did not boil and blanch the asparagus, just pla...
8/18/2012
I've made this recipe several times for family & friends and everyone loves it. It's so healthy and easy to do! I always follow a new recipe exactly the first time or two, but the last few ti...
3/10/2014
Living in Alaska, I've made salmon in 30 different ways, so i was looking for something exciting, new and easy after woking an 11 hour day. I have to say, Chef John nails it! Steaming a fillet...
12/14/2013
It was so much fun seeing the parchment paper puff up! I discovered the second round that you REALLY need to crease the edges to make it air-tight. Also, you need to overlap each edge almost s...
7/6/2013
Too many potatoes to fit in parchment! Doubled the asparagus & sprinkled salmon with dill, sea salt, & lemon pepper. Will add cut up grape tomatoes next time. Turned out perfect. I'm cooking ...
11/5/2014
I am kicking myself for not taking a photo, but when I made this I was really hungry and just wanted to eat :) The video helps a lot and it loops so you can prep with out having to pause it. Thi...
4/7/2013
Ridiculously easy - absolutely loved this. Will definitely make this one again and again.