A Garlic Ginger Baked Salmon That’s Ready In Thirty
Baking salmon in parchment paper—also known as cooking en papillote, which means “in paper” in French, is a simple, classic cooking technique. We use it here to cook an entire meal in a parchment packet—the fish, seasonings and veggies! The result is perfectly cooked salmon, bok choy, and zucchini noodles. Once you’ve made this salmon en papillote, we hope you try our Shrimp Scampi En Papillote.
Ingredients You’ll Need To Make This Veggie-Loaded Salmon Dinner
Honey, garlic, and fresh ginger
Soy sauce or tamari
Seasoned rice vinegar
Sesame oil
Zucchini
Baby bok choy
Shiitake mushrooms
Salmon filets
How To Cook Salmon in a Parchment Packet
Make the sauce. Whisk together the honey, ginger, soy sauce, garlic, vinegar and sesame oil to make a simple, savory sauce for the parchment packets.
Cut the parchment paper. Cut a large (about 18 inches long) piece of parchment paper into an oval.
Fill the parchment! Put zucchini, bok choy, mushrooms and salmon onto one half of the parchment.
Drizzle the salmon and vegetables with the sauce.
Close the parchment packet! See the recipe for a complete how-to.
Bake the salmon en papillote on a sheet pan.
Serve! It’s important to serve it right away, because the salmon will continue cooking until you release the steam from the parchment packet.
How to Store Leftover Salmon + Tips
Leftovers will be good for 3-4 days after they are cooked. If you need to freeze, place leftovers in an air-tight container in the freezer for up to four months.
Cooking salmon in a parchment packet is extremely healthy. No oil needed, beyond what you might want to add for a hint of flavor.
It’s really fast. Moist heat—which is the type of heat that you're creating inside the parchment packet as the fish and veggies release their delicious juices and steam the fish—is a quick heat.
Cooking fish en papillote keeps it perfectly moist and tender. Along the same lines, it’s hard to accidentally overcook fish in a moist-heat environment like a parchment packet!
On that note, be sure to open the parchment packets gently. The steam will escape quickly, and you don’t want to burn your hands in the process.
Choosing salmon: Wild salmon vs. farmed salmon. Wild salmon is usually better than farmed—better tasting, much better for you, and better for the environment. However, recommendations are changing all the time, and it can be hard to keep up. Responsibly farmed salmon can be a better choice than irresponsibly caught wild salmon. When in doubt, you can always consult the Monterey Bay Aquarium Seafood Watch site, or you can download their app for real-time recs at the grocery store!
More Great 30 Minute Meals From The Modern Proper
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