Recipes Ingredients Seafood Recipes Salmon Recipes Salmon in Parchment 3.5 (32) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 4 Because parchment paper traps in steam during cooking, the fish stays moist without the addition of oil or butter. Ingredients 2 tablespoons fresh lemon juice 1 teaspoon coarse salt ¼ teaspoon ground pepper 3 large carrots, julienned ½ head Napa cabbage, shredded 4 salmon fillets (1 ½ pounds) Directions 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. 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. 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. Rate it Print