Salmon Baked in Parchment
Salmon Baked in Parchment is one of those recipes that’s perfect for both a quiet weeknight dinner and entertaining guests. Fresh salmon gently steams over a bed of Napa cabbage with lemon, capers, scallions, and a simple soy sauce mixture, creating a flavorful sauce that’s delicious spooned over warm rice.
One of my favorite things about this recipe is that the parchment packets can be assembled several hours ahead of time. When you’re ready to eat, simply place them in the oven, then bring each packet to the table for your guests to open. The burst of fragrant steam makes for a beautiful presentation, and everyone gets their own perfectly cooked piece of salmon.
Start by preparing all of your ingredients before assembling the packets. Slice the lemon, shred the cabbage if needed, and have the capers, scallions, and sauce ingredients ready to go. Once everything is prepped, assembly only takes a few minutes.
Spread a bed of Napa cabbage in the center of each sheet of parchment paper and place the salmon on top. Drizzle with the olive oil, lemon juice, rice wine vinegar, and soy sauce, then scatter the capers, lemon slices, and scallions over each fillet.
Now comes the important part. Fold and crimp the parchment tightly around the salmon to create a sealed packet. This traps the steam inside, allowing the fish to cook gently while all of those wonderful flavors mingle together. If the packets aren’t sealed well, the steam escapes and the salmon won’t stay quite as moist.
Bake until the salmon flakes easily with a fork. If you’re using thicker fillets, don’t be surprised if they need a few extra minutes in the oven. Every piece of salmon is a little different, so it’s always better to check for doneness than rely solely on the clock.
Carefully open each packet at the table and let the fragrant steam escape before serving. It’s a simple touch that makes dinner feel just a little more special.
Add a scoop of warm rice alongside, and dinner is served.
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Salmon Baked in Parchment
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 1 lemon, halved lengthwise
- 3 cups shredded Napa cabbage
- 4 salmon fillets (8 ounces each), skin removed
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tsp capers, drained and roughly chopped
- 3 scallions, thinly sliced on the diagonal
- Warm cooked white rice, for serving
- 4 sheets parchment paper (or heavy-duty aluminum foil)
Instructions
Preheat the oven to 400°F.
Thinly slice one half of the lemon into quarter rounds, removing any seeds. Juice the remaining lemon half and set the juice aside.
Place each sheet of parchment paper on a work surface. Divide the shredded cabbage evenly among the sheets, creating a bed for the salmon.
Season both sides of each salmon fillet with salt and pepper and place one fillet on top of each mound of cabbage.
Drizzle the olive oil, lemon juice, rice wine vinegar, and soy sauce evenly over the salmon and cabbage. Sprinkle with the chopped capers, sliced lemon, and scallions.
Fold the parchment over the salmon and crimp the edges tightly to create sealed packets. Place the packets on a baking sheet.
Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork. If your fillets are especially thick, they may need an additional 5 to 7 minutes.
Transfer each packet to a dinner plate and carefully open at the table. Spoon the flavorful cooking juices over the salmon and cabbage and serve with warm white rice.
Chef’s Notes:
- Parchment paper creates the prettiest presentation, but heavy-duty aluminum foil works just as well.
- The packets should be sealed tightly so the steam stays inside and gently cooks the fish.
- Cooking time will vary depending on the thickness of the salmon. Start checking at 12 minutes and add a few extra minutes if needed.
- Try adding thinly sliced carrots, snow peas, or asparagus to the packets for even more vegetables.
- Serve with steamed jasmine rice, brown rice, or cauliflower rice.
Recipe inspired by Wall Street Journal
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