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

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).

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  • 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

175 calories; protein 24.8g 50% DV; carbohydrates 6.1g 2% DV; fat 6.9g 11% DV; cholesterol 49.9mg 17% DV; sodium 48.3mg 2% DV. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2013
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! Read More
(51)

Most helpful critical review

Rating: 3 stars
01/03/2016
Good idea, but poor execution. 20 minutes at 400F is waaay too long. Your fish will be shrivelled and dry if you do this, unless you have a very very thick cut of fish. For a 1in cut of fish. 15 minutes at 350 is enough. Remember that your fish will continue to cook once you take it out of the oven. And you'll most likely want to let your fish cool down for about 5 minutes before you cut into the package. Read More
(75)
84 Ratings
  • 5 star values: 60
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
01/02/2016
Good idea, but poor execution. 20 minutes at 400F is waaay too long. Your fish will be shrivelled and dry if you do this, unless you have a very very thick cut of fish. For a 1in cut of fish. 15 minutes at 350 is enough. Remember that your fish will continue to cook once you take it out of the oven. And you'll most likely want to let your fish cool down for about 5 minutes before you cut into the package. Read More
(75)
Rating: 5 stars
02/04/2013
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! Read More
(51)
Rating: 5 stars
08/01/2020
Update: Bake time will fluctuate depending on thickness of filet: 12-15 minutes should be sufficient. Read More
(36)
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Rating: 5 stars
01/06/2014
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. Read More
(13)
Rating: 5 stars
02/17/2013
Wow simple and delicious. Read More
(11)
Rating: 5 stars
03/07/2015
The dish was amazing! My store was out of fresh basil so I used dried basil and it tasted great! Also I used coconut oil spray and it was perfect! I just learned about using parchment paper from a cooking demo and I will always cook my salmon this way from now on! Read More
(7)
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Rating: 5 stars
02/17/2014
I used Dill instead of basil. You could exchange so many herbs in this dish - dill basil parsley. Read More
(6)
Rating: 3 stars
01/19/2018
Be sure to use only wild salmon from Alaska. Salmon farmed in the Atlantic, whether in U.S. or Norwegian fish farms is highly toxic. Read More
(6)
Rating: 5 stars
09/28/2013
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. Read More
(6)