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Salmon baked in parchment
A salmon fillet is steamed in baking parchment with lemon and basil for a light, quick meal for two.
Ingredients
Serves: 2
- 1 (225g) salmon fillet
- salt and ground black pepper to taste
- 1 tablespoon chopped basil leaves
- olive oil or cooking spray
- 1 lemon, thinly sliced
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Place an oven rack in the lowest position in oven and preheat oven to 200 C / Gas 4.
- Place salmon fillet with skin side down in the middle of a large piece of baking parchment; season with salt and black pepper. Cut 2 long slits in the fillet with a sharp knife. Stuff chopped basil leaves into the slits. Drizzle a little olive oil on top or spray with cooking spray; arrange lemon slices on top of salmon.
- Fold edges of parchment over the salmon several times to seal into an airtight packet. Place sealed packet onto a baking tray.
- Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink, about 25 minutes. To serve, cut the paper open and remove lemon slices before serving the salmon.
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Reviews & ratings
Average global rating:
(67)
Reviews in English (54)
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)