Atlantic Salmon Baked In Parchment Recipes

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.

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.