Parchment Baked Salmon 4 Ways

bake



TOMATO PESTO SALMON
Servings: 1

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
3 ounces green beans
Olive oil to taste
Salt & pepper to taste
6 ounces skinless salmon
2 tablespoons pesto
10 cherry tomatoes, halved

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the green beans.  Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the green beans, and spread on the pesto.  Top with tomatoes.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.  
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.

Inspired by:
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TERIYAKI SALMON
Servings: 1

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
½ cup carrots, thinly sliced
1 cup broccoli florets
Olive oil to taste
Salt & pepper to taste
6 ounces skinless salmon
2 tablespoons teriyaki sauce

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the broccoli and carrots.  Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the veggies, and pour on teriyaki sauce.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.  
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
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LEMON DILL SALMON
Servings: 1

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
7 ounces asparagus
Olive oil to taste
Salt & pepper to taste
6 ounces skinless salmon
3 slices white onion
2 slices lemon
1 sprig fresh dill

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the asparagus.  Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the asparagus, and add more oil, salt, and pepper.
5. Place the onion, lemon, and dill on the salmon.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.  
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
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GARLIC BUTTER SALMON
Servings: 1

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
1 white potato, thinly sliced
Salt & pepper to taste
6 ounces skinless salmon
3 tablespoons butter, melted
1 clove garlic
2 tablespoons fresh parsley, chopped

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. In a bowl, combine the butter, garlic, and parsley.
4. On one half of the parchment, lay down the potatoes.  Drizzle on half of the garlic butter mixture.  Add salt and pepper as desired.
5. Lay the salmon on the potatoes, and drizzle the remaining garlic butter. Add salt and pepper as desired..
6. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.  
7. Bake for 30 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
7. Enjoy!

All music provided by Audio Network and Warner Chappell Inc. Used with permission

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47 thoughts on “Parchment Baked Salmon 4 Ways”

  1. We're at 5500 feet altitude, and it needed two extra minutes to not be raw. Otherwise, tried all four versions. Liked the dill lemon one the best.

  2. We tried the tomato pesto salmon but with potatoes. Even though the potatoes were as "thinly" sliced as shown in the video, they were raw… even after a whole hour of baking 🙁
    Maybe you should bake them on different baking sheets for a better result.

  3. May I ask how using parchment paper would differ from using aluminum foil? Would the texture or cooking time differ or is there no difference and just based on preference?

  4. I just baked all 4 a few hours ago. So here's the verdict. I ranked it.
    1. Lemon Dill – is the tastiest! I added lemon grass
    2. Teriyaki – I love it, i added red bell pepper and celery
    3. Tomato Pesto
    4. Garlic Butter

    Thanks tasty! very easy and delicious!

  5. I've tried the first one and the beans were still raw after I took the whole thing out the oven. What did I do wrong?

  6. raw salmom, smoked salmon, grilled but half raw inside. its not getting better than that. cooking salmon through seems like such a waste for me

  7. If you make the potato one I'd recommend spreading the potatos out and cooking them a bit before adding the salmon and wrapping them. They needed way more than 30 mins when I tried it

  8. Me and my family tried this. As someone who can barely cook, it means a lot that my dad was surprised it was cooked perfectly. you guys helped me impress the family salmon champ. Thank you!

  9. I did thr third one (Lemon Dill) and it was delicious, definitely recommend! 🙂 The folding of the parchment paper was a struggle though because I made more salmon than they did, it still came out fine though.

  10. I would not actually prefer using a little bit of salt and pepper..i would add like more salt and peper tho

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