A salmon fillet is steamed in baking parchment with lemon and basil for a light, quick meal for two.
Don't be afraid to bake salmon in parchment. It's a great method for keeping your expensive fish from drying out if it's a minute or two too long in the oven. The hardest thing to do is to judge when it's done, due to the variations in size of filets. Mine were a little more than 1 inch thick in the largest part, and alas, 20 minutes was a tad too long. They were still edible, and we enjoyed the combination of flavors. Thanks for the idea! - 04 Feb 2013 (Review from Allrecipes US | Canada)
Simple, moist and delicious - perfect for any diet! - 01 Nov 2012 (Review from Allrecipes US | Canada)
Good idea, but poor execution. 20 minutes at 400F is waaay too long. Your fish will be shrivelled and dry if you do this, unless you have a very very thick cut of fish. For a 1in cut of fish. 15 minutes at 350 is enough. Remember that your fish will continue to cook once you take it out of the oven. And you'll most likely want to let your fish cool down for about 5 minutes before you cut into the package. - 02 Jan 2016 (Review from Allrecipes US | Canada)