Recipe By Chef John
Rating
Published Jun 12th
Prep 10m Cook 40m Additional 5m Ready In 55m
Servings 2 servings Calories 873

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.

Recipe Ingredients

  • 1 teaspoon olive oil, or more if needed
  • 6 small potatoes
  • 10 spears asparagus
  • 2 (8 ounce) skinless, boneless, center-cut salmon fillets
  • salt and ground black pepper to taste
  • 1 teaspoon extra-virgin olive oil

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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.
  6. 6 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.

Nutrition Facts

  • Calories 873
  • Carbohydrate 114.7 g
  • Cholesterol 100 mg
  • Fat 18.5 g
  • Fiber 15.7 g
  • Protein 62.7 g
  • Saturated Fat 3.7 g
  • Sodium 133 mg
  • Sugar 6.5 g

Chef's Notes

I served mine with a very light mustard aioli, which was simply mayonnaise, Dijon mustard, lemon juice, and a touch of garlic.

Reviews

  1. I can see the appeal of cooking fish this way but even with added spices I thought it was a little drab. I prefer to pan fry or grill my salmon. The other thing I didn't care for was that my potatoes were basted in salmon juice so everything just tasted the same. I didn't - Read more ...
  2. 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. This technique is my new and only was for cooking salmon now. I - Read more ...
  3. I don't like red-meat fish. this looked easy and the wife loves salmon, so I made this. I did add some diced zukes and halved some cherry tomatos. added fresh dill to fish, oregano to maters, and rosemary to taters. sprinkled more evoo and salt / pepper. I ate all of mine...a huge plate. this - Read more ...
  4. 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 for 15 minutes in parchment works like a charm. I coated with avocado oil, used coarse sea salt, - Read more ...
  5. 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 so that you are re-folding each edge. Use a spoon to crease the edges. My salmon pieces were much - Read more ...
  6. 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 my salmon in parchment from now on! This was a complete meal. Loved it!
  7. Ridiculously easy - absolutely loved this. Will definitely make this one again and again.
  8. 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 placed it next to the salmon and it turned out great. Omitted the potatoes and had a healthy one pot - Read more ...
  9. 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 times I've made this, I've changed the vegetables: green beans, mushrooms, zucchini, onions or whatever I have. I - Read more ...
  10. This was so simple and easy absolutely delicious!
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