Fish in Parchment

Baking salmon in parchment paper traps all the steam inside the packet, so the fish cooks gently in its own juices while the vegetables soften alongside it. The result is tender, flaky salmon with no added fat beyond the Dijon glaze brushed on before wrapping.

Julienned tri-color bell peppers and thin red onion rings surround the fillet, picking up lemon juice and fish juices as everything steams together. When you cut open the parchment at the table, that burst of fragrant steam is half the experience.

Roll the parchment edges tightly. Any gap lets steam escape, and without that trapped moisture the fish dries out instead of steaming to a silky finish.

Kitchen Tips

• Use a 12-inch square of parchment for a single fillet. Too small and you can’t seal it properly. Too large and the paper touches the oven walls and scorches.
• Prick the packet with a knife after removing from the oven. The steam inside is extremely hot, so point the opening away from your face.
• Check doneness at 5 minutes. Thinner fillets cook faster, and overcooked salmon turns chalky.
• Place the parchment packet on a sheet pan. It catches any juices if a seal breaks during baking.

Variations

• Swap Dijon glaze for a miso-ginger paste for an Asian-inspired version.
• Use any firm white fish like halibut or cod in place of salmon.
• Add thin asparagus spears or sliced zucchini to the packet for more vegetables.