Atlantic Salmon Baked In Parchment Recipes

SALMON IN PARCHMENT

Steps:

• Preheat oven to 450 degrees. In a medium bowl, whisk together 2 tablespoons fresh lemon juice, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add 3 large julienned carrots and 1/2 head shredded Napa cabbage; toss to combine.
• Set four 15-inch squares of parchment on work surface. Use a slotted spoon to mound carrot mixture on one side of each sheet; reserve liquid in bowl. Roll 4 salmon fillets (1 1/2 pounds total) in reserved liquid. Place a fillet on each pile of vegetables; season with salt and pepper.
• Fold parchment over contents; pleat edge to seal, forming a half-moon. Bake on a baking sheet 20 minutes. To serve, cut paper with kitchen scissors to open.

PARCHMENT BAKED SALMON

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.

ATLANTIC SALMON BAKED IN PARCHMENT

Steps:

• Make salmon packets: Divide salmon into four portions and season each with salt and pepper. Melt butter and saute cucumber, celery, and shallots until soft. Season with salt and pepper. In food processor, puree 1/4 butter until soft, scraping down sides with a rubber spatula. Add the chopped herbs, juice, salt and pepper, and blend. Fold four pieces of parchment paper in half, then into the shape of a large heart. Divide sauteed vegetables and place 1/4 on each parchment. Top with salmon, then 2 Tbs. each of herb butter. Fold over sides of parchment to seal. Hold packets in refrigerator until ready to serve. Make the puree: Steam the potato, fennel, and celery root until soft. Roast garlic cloves in 400 oven until brown and soft, then squeeze from skins. Puree fennel, olive oil, and garlic in food processor. Pass potato and celery root through the fine plate of a food mill, then mill the pureed fennel. Heat the cream, then stir in vegetable puree. Season to taste and keep warm. Make the sauce: Sweat the shallots in olive oil until translucent. Add bay leaf, peppercorns, wine, and vermouth, and reduce to 1/5 of original volume. Add lobster stock and reduce again to 1/5 of original volume. Remove from heat and whisk in cubed butter, a small amount at a time. Whisk in thyme. Add lemon juice, salt and pepper to taste, and strain through a fine strainer. Assemble the dish: Preheat oven to 500. Roast salmon packets on a baking pan for 8-10 mins. or until bag inflates and turns light brown. While salmon is cooking, spoon warm puree into the center of four warm plates. Toss herbs and celery leaves with olive oil and season. Open salmon pouches and transfer fish and vegetables to plates. Top with herb salad and then ladle sauce around plates.

PARCHMENT GARLIC BUTTER SALMON RECIPE BY TASTY

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!

MEDITERRANEAN SALMON COOKED IN PARCHMENT

Steps:

• Preheat oven to 375 degrees.
• Cut 4 sheets parchment paper each measuring 12 by 16 inches. Working with 1 sheet at a time, lay 1/4 of the fennel in the center; season with salt and pepper. Place 1 salmon fillet on top; drizzle with olive oil and season well with salt and pepper. Top fish with 1 piece of lemon, 1 piece of orange, and sprinkle with 1/4 of the fronds.
• Hold long ends of paper together. Make a 1/2-inch fold and crease. Continue making 1/2-inch folds in the same direction until you reach the surface of the salmon. Make a 1-inch fold on each end of the 2 short ends and crease; fold short ends under fish and place on a baking sheet. Repeat process until all parchment has been filled. Bake until fish is just cooked through, 15 to 18 minutes.
• Transfer packet to a plate and carefully cut open parchment. Serve salmon immediately in parchment packet sprinkled with parsley, if desired.

BAKED SALMON IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
• Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.