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Salmon in Parchment

Because parchment paper traps in steam during cooking, the fish stays moist without the addition of oil or butter.

  • Prep:
  • Total Time:
  • Servings: 4
Salmon in Parchment

Source: Everyday Food, December 2003


  • 2 tablespoons fresh lemon juice
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 3 large carrots, julienned
  • 1/2 head Napa cabbage, shredded
  • 4 salmon fillets (1 1/2 pounds)


  1. Preheat oven to 450 degrees. In a medium bowl, whisk together 2 tablespoons fresh lemon juice, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add 3 large julienned carrots and 1/2 head shredded Napa cabbage; toss to combine.

  2. Set four 15-inch squares of parchment on work surface. Use a slotted spoon to mound carrot mixture on one side of each sheet; reserve liquid in bowl. Roll 4 salmon fillets (1 1/2 pounds total) in reserved liquid. Place a fillet on each pile of vegetables; season with salt and pepper.

  3. Fold parchment over contents; pleat edge to seal, forming a half-moon. Bake on a baking sheet 20 minutes. To serve, cut paper with kitchen scissors to open.

Reviews (2)

  • mrswiltrout 17 Jul, 2012

    We just finished eating...YUMMY! I doubled the carrot/cabbage portion and used an asian rub to marinade the salmon. It was DELICIOUS....will definitely make this again!

  • Sheryll 10 Feb, 2011

    I have to rough it tonight, I am out of parchment and will just use a lid propped open..... better or easier with parchment though.

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