Recipes Global Cuisines European French Chef John's Salmon in Parchment 4.8 (132) 104 Reviews 42 Photos Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news, with this recipe—Chef John's salmon in parchment—if you use a large, center-cut salmon fillet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 23, 2024 Save Rate Print Share Add Photo 42 42 42 42 Prep Time: 10 mins Cook Time: 40 mins Additional Time: 5 mins Total Time: 55 mins Servings: 2 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings parchment paper 1 teaspoon olive oil, or more if needed 6 small potatoes 10 spears asparagus 2 (8 ounce) skinless, boneless, center-cut salmon fillets salt and ground black pepper to taste 1 teaspoon extra-virgin olive oil Directions Preheat the oven to 400 degrees F (200 degrees C). Fold two pieces of parchment paper in half; cut a half-circle starting at each crease. You should have two heart-shaped pieces of parchment when unfolded. Coat both sides of each parchment heart with olive oil. Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. While potatoes simmering, bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside. Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of one prepared parchment paper heart. Sprinkle with salt and pepper; drizzle with extra-virgin olive oil. Fold other half of paper heart over; seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet. Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting parchment open. The salmon is done when it flakes easily with a fork. Chef's Note: I served mine with a very light mustard aioli, which was simply mayonnaise, Dijon mustard, lemon juice, and a touch of garlic. I Made It Print 319 home cooks made it! Nutrition Facts (per serving) 873 Calories 19g Fat 115g Carbs 63g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 873 % Daily Value * Total Fat 19g 24% Saturated Fat 4g 19% Cholesterol 100mg 33% Sodium 133mg 6% Total Carbohydrate 115g 42% Dietary Fiber 16g 56% Total Sugars 7g Protein 63g 125% Vitamin C 132mg 147% Calcium 177mg 14% Iron 8mg 44% Potassium 3650mg 78% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.