One of my most popular recipes to date! If you've never cooked in a parchment paper pouch (in French, "en papillote"), now is the time.
There are so many benefits to making salmon this way. I'll just bullet them out:
Easy clean-up.
Perfectly cooked salmon every time--flaky, moist, and lightly caramelized.
Everyone gets their own pouch, which is fun and great for kids.
You can put any sauce or marinade on the salmon you like, possibilities are boundless.
Your kitchen/house won't be left with an oily salmon-smelling haze the day after like if you were to fry it in a pan.
You can make ahead and keep the pouches in the fridge to add to salad, pasta, etc.
Now that I have you convinced, you have no excuse not to make it!
I usually cut my 16 x 20-inch parchment paper sheets in half for this, unless the fillets are extra long. So, for each piece of salmon, you'll need a sheet roughly 8 x 10 inches.
Notes:
PAPER-BAKED SALMON WITH HONEY SOY GARLIC GLAZE
Ingredients: 4-6 salmon fillets, 2 tbsp. honey, 1 tbsp. soy sauce, 2 cloves minced garlic, chopped chives, sea salt, pepper, and paprika.
Serves 4-6.
1. Preheat oven to 400* F.
2. Whisk together honey, soy sauce, and garlic.
3. Season each piece of salmon with sea salt, pepper, and paprika.
4. Place a fillet on the sheet of parchment paper and brush with the glaze. Fold the paper over the salmon, then pinch around to make a pocket.
5. Place paper pouches on a baking sheet and cook for *20-25 minutes (see note). Remove, and sprinkle with chopped chives before serving, if you like.
*Cook time is for cooked-through salmon, light pink throughout. If you like slightly under-cooked salmon with a red stripe in the center, go for 15-18 minutes.
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