Salmon with Fennel Baked in Parchment
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Quick and easy, salmon fillets, nestled on a bed of fennel, dotted with lemon and butter, baked in a pouch of parchment paper.
Photography Credit:Elise Bauer
Have you ever baked salmon in parchment paper?
It can look somewhat fancy and intimidating, but I assure you, it’s crazy easy to do. The fillets basically steam in their own juices, which are all contained in the parchment pouch.
Preparing these salmon fillets takes just 30 minutes, including cooking time.
If you don’t have parchment paper, you can use aluminum foil. The cool thing about the paper is that it’s pretty, and you can even serve the salmon in the parchment pouches, letting the diners unwrap them on their plates.
This salmon with fennel baked in parchment is a classic French dish—saumon au fenouil en papillotte.
Place a salmon fillet over thinly sliced fennel on parchment paper. Sprinkle with salt and pepper, lemon juice or white wine, top with lemon slices, fennel fronds and butter, wrap in the parchment, and bake. That’s it!
The sealing of the parchment paper so that it doesn’t come apart may seem intimidating, but it’s a lot easier than it looks.
Added bonus? None of the salmon odors that can overwhelm a kitchen after cooking salmon on the stovetop. Everything that escapes the salmon while it cooks, stays within the parchment pouch.
What’s your favorite food to cook “en papillote”? Please let us know in the comments.
Salmon with Fennel Baked in Parchment Recipe
You can use dry white wine instead of, or in addition to, the lemon juice.
- 1 fennel bulb, sliced paper thin (a mandoline helps for this)
- 4 6-ounce portions of fresh salmon fillets (skinless is best)
- Kosher salt
- Freshly ground black pepper
- Lemon juice (to taste)
- 12 very thin slices of whole lemon (from 1 to 2 lemons)
- Several sprigs of fresh fennel fronds
- 2 Tbsp butter
- 4 12x18-inch pieces of parchment paper (can sub aluminum foil if you don't have parchment paper)
1 Preheat oven to 350°F (175°C).
2 Create a crease in parchment paper: Lay down a square of parchment paper on a flat surface. Fold the parchment in half to create a crease, then open it up again.
3 Layer fennel, salmon, fronds, lemon, butter on parchment below the crease: Place several slices of fennel bulb below the crease of the parchment paper in a mound, and sprinkle with salt.
Place one fillet of salmon on top of the fennel bulb slices. Squeeze fresh lemon juice over the salmon (anywhere from a teaspoon to a tablespoon, or to taste). Sprinkle the salmon generously with salt and pepper.
Lay sprigs of fennel fronds over the salmon. Lay 3 thin slices of lemon over the fennel fronds and salmon (more if you want). Or you could put the lemon sliced down first and top with the fronds, your choice. I think the slices on top look better. Dot the top with butter.
4 Fold the parchment over the salmon and secure close. There are several way that you can accomplish this.
One easy and particularly attractive way is to fold a corner near the folded edge of the parchment paper into a triangle. Then about halfway down that triangle, fold another triangle over the previous triangle.
Working down and around the parchment edges, you can create folds all around the edges. When you come to the last folded edge, tuck the corner under the parchment.
There is an excellent video available that shows this technique here: How to Wrap Fish in Parchment. This technique works well with individual portions.
You may find it easier to wrap a large (multi serving) fillet in the following way. Arrange the fillet so that its long side is facing you, and the two shorter ends are to the left and right. Then lift up the parchment edges closest to you, and furthest from you, bring them together, and fold them over a few times. Then tuck the left and right edges under the fillet.
5 Bake: Place on a roasting pan or baking sheet. Bake at 350°F for 20 minutes.
Serve immediately. To serve, you can either carefully transfer each salmon fillet and mound of fennel slices to individual plates, or you can serve the salmon in the pouch itself, on a plate.
To eat, you can either unwrap the pouch, or cut through the top with a sharp knife to expose the salmon inside.
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Salmon with Fennel Baked in Parchment - Recipes
It just sounds so refined, doesn’t it?
Like maybe it’s prepared solely in fine French restaurants or only perfectly executed by professionally trained chefs. But rest assured, neither of the aforementioned need be the case. Just because the French try to intimidate weary home cooks with their sophisticated words that lead us to believe their dishes are overly complicated and unapproachable doesn’t mean they all are.
Take a look at Julia Child’s, The Art of French Cooking, and you’ll see quite a few recipes that are actually relatively simple with few ingredients. Although don’t curse me when the first chapter you turn to is solely dedicated to gelée or pâté. Keep turning the page and you’ll see something that spikes your interest.
My favorite meals when I was in Paris were all incredibly simple — perfectly seared steak au poivre with frites (steak with black peppercorns and french fries) feathery greens drizzled with Dijon and olive oil and then topped with thick and crisp bacon lardons steamed mussels with a broth so flavorful you’d think there was a thousand ingredients, but only consisted of cream, white wine and saffron. Those are the French meals I relish in – simple and not overly fussy.
At it simplest form all en papillote really translates to is “in parchment,” so salmon en papillote is basically just salmon cooked in parchment paper. Variations range from classic with lemon slices and herbs to Asian-inspired with soy and sesame. I’ve stuck with more of a traditional preparation here, but have thrown in a few kalamata olives for an extra burst of salt and brininess.
Thinly sliced lemons and fennel are layered on the bottom of the parchment and then topped with the salmon filet, layered with a few more lemon slices, and dotted with cherry tomatoes and kalamata olives. A little bit of sherry is poured into the package to steam the veggies and keep the fish extra moist. It’s all topped off with just a smudge of butter to create a velvety sauce in the end.
I have to say, this is one of the best “simple” meals I’ve made in a long time. Not only is it a cinch to put together, but the flavors are so incredible — I was literally spooning the sauce out after I finished eating the salmon and veggies, like it was soup or something. So velvety, but light and bright at the same time.
Perfect for this odd transition from winter to spring.
Baked Lemon Salmon with Fennel
Baked Lemon Salmon with fennel, a flaky perfectly baked salmon , cooked with aromatics like fennel seeds, sweet fresh fennel, leeks, and fresh lemon-herb dressing!
For another layer of flavor, I coat the cooked salmon, just out of the oven with lemon-herb dressing. Warm salmon soaks-in delicious fresh lemon flavor and becomes extra flavorful.
I love dinners which keep my life easier on weekdays yet are quick and easy to serve. Fish or seafood is one such protein which is easy to cook, healthier, and flavorful! Salmon specially is everyone's favorite in my home. Plus, a hearty and delicious dinner prevents my family from sneaking-in a late-night burger. :)
During this time, every year, we start regime of eating more seafood and less meats for health reasons. Winter's need warm comforting food sure add some extra pound around the belly and this is the time to loose those and get back in shape without spending time in kitchen )
how long to bake salmon at 350?
Fish or seafood is not just healthy, lean protein and packed with omega-3s. it also cooks way faster. I often get questions about how to bake salmon? I'm on mission to share with you every possible way to cook salmon - broil, bake, grill and even poached.
I have simple rule. For a 2 inch thick piece of Salmon, you need about 20 minutes when baked in oven. When broiled or grilled at high temperature, salmon takes 10-12 minutes. Just like other meats or proteins, cooking time depends on thickness of salmon fillet. Pretty easy! isn't it?
- 1 (8 ounce) salmon fillet
- salt and ground black pepper to taste
- ¼ cup chopped basil leaves
- olive oil cooking spray
- 1 lemon, thinly sliced
Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
Place salmon fillet with skin side down in the middle of a large piece of parchment paper season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.
14 Delicious Baked Salmon Recipes You’ll Want to Make Again and Again
Grilled, fried, roasted, raw—there are countless ways to make absolutely delicious fish recipes. But when you’re looking for a healthy, easy meal, there’s nothing like a simple baked salmon to really hit the spot. It’s a light yet deeply satisfying dish every time. That said, simple does not have to equal boring! We’ve been on the hunt for the best baked salmon recipes around, and you can rest assured that this collection won’t disappoint.
Fish dishes are some of our go-to’s for easy mid-week meals, but it’s also the perfect protein for a festive dinner. Think about it, you just prepare it ahead of time and then toss it in the oven, leaving you free to mingle with your loved ones while it cooks up. It’s all in the marinade and cook time. Between all the different kinds and cuts of fish, marinade flavors, side dishes, and additional ingredients, the possibilities are endless!
Today we are all about salmon, and baked salmon dishes are not only convenient, but they’re incredibly delicious and healthful. From what we can tell, the best baked salmon recipes all have one thing in common: the fresher the fish, the better! So take a trip to your local fishmonger and make yourself a truly tasty treat.
Parchment-Baked Halibut with Fennel, Red Onions & Olives
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Parchment Baked Halibut recipe
Sun-dried tomatoes are a concentrated source of lycopene, an antioxidant that may reduce your risk of heart disease, help lessen the signs of aging and protect the skin from ultraviolet damage.
- 1 ½ pounds small new potatoes, halved lengthwise (about 6 cups halved)
- 1 small fennel bulb, cored and thinly sliced, fronds reserved for garnish (about 3 cups sliced)
- 1 medium leek, thinly sliced crosswise (about 2 cups sliced)
- 2 teaspoons kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 large lemon, thinly sliced, plus more lemon slices for garnish
- ½ cup dry white wine (such as Sauvignon Blanc)
- 2 tablespoons unsalted butter, cubed
- 4 (8-oz.) skin-on boneless center-cut salmon fillets
- Crème fraîche or sour cream (optional)
Stir together potatoes, fennel, leek, 1 teaspoon of the salt, and ¼ teaspoon of the pepper in a 6-quart slow cooker. Place lemon slices in even layer over vegetable mixture. Pour wine and ½ cup water over top, and dot with butter. Cover and cook on LOW until vegetables are almost tender, 3 hours and 30 minutes.
Season flesh side of salmon with remaining 1 teaspoon salt and ¼ teaspoon pepper. Place fish, flesh side up, in even layer over vegetable mixture. Cover and cook on LOW until salmon is firm and opaque and vegetables are tender, about 30 to 45 more minutes. Remove salmon and vegetables place on a platter. Discard cooking liquid. Garnish with lemon slices and reserved fennel fronds. If desired, dollop each piece of salmon with crème fraîche or sour cream.
- 1 small bulb fennel, trimmed, cored, and very thinly sliced crosswise, reserving 1 tablespoon fronds
- Coarse salt and freshly ground black pepper
- 4 boneless skinless salmon fillets (4 ounces each), about 1/2 inch thick
- Extra-virgin olive oil
- 1 thin slice lemon, halved
- 1 thin slice navel orange, halved
- Finely chopped flat-leaf parsley, for garnish (optional)
Preheat oven to 375 degrees.
Cut 4 sheets parchment paper each measuring 12 by 16 inches. Working with 1 sheet at a time, lay 1/4 of the fennel in the center season with salt and pepper. Place 1 salmon fillet on top drizzle with olive oil and season well with salt and pepper. Top fish with 1 piece of lemon, 1 piece of orange, and sprinkle with 1/4 of the fronds.
Hold long ends of paper together. Make a 1/2-inch fold and crease. Continue making 1/2-inch folds in the same direction until you reach the surface of the salmon. Make a 1-inch fold on each end of the 2 short ends and crease fold short ends under fish and place on a baking sheet. Repeat process until all parchment has been filled. Bake until fish is just cooked through, 15 to 18 minutes.
Transfer packet to a plate and carefully cut open parchment. Serve salmon immediately in parchment packet sprinkled with parsley, if desired.
Fennel-Roasted Whole Salmon
Salmon always makes a special dinner, with its full but mild flavor, meaty texture, beautifully colored flesh and high concentration of beneficial omega-3 fatty acids. Look for wild Alaskan salmon, the best choice in terms of sustainability.
Accompany this salmon with an easy-to-make creamy, citrusy aioli: In a large bowl, whisk together 2 large egg yolks and a pinch each of salt and white pepper until blended. In a slow, steady stream, add 3/4 cup (6 fl. oz./180 ml.) grapeseed oil and 1/4 cup (2 fl. oz./60 ml.) extra-virgin olive oil to the egg yolks, whisking constantly until the mixture is thick and emulsified. Stir in the grated zest of 1/2 lemon, then thin the aioli with fresh lemon juice until it is the consistency and flavor you like. Serve right away or cover and refrigerate for up to 5 days.
Fennel-Roasted Whole Salmon
1 whole salmon, 6-8 lb. (3-4 kg.), cleaned by the fishmonger
4 Tbs. (2 fl. oz./60 ml.) olive oil
Sea salt and freshly ground pepper
3 fennel bulbs, trimmed, cored and cut crosswise into slices 1/2 inch (12 mm.) thick, with handful of fronds reserved
1/2 cup (4 fl. oz./125 ml.) dry white wine
Preheat the oven to 500°F (260°C).
Rub the cavity of the salmon with 1 tablespoon of the olive oil. Lightly sprinkle the cavity with salt and pepper.
Using a mandoline or a very sharp knife, cut the lemons crosswise into paper-thin slices. Lay half of the lemon slices inside the cavity of the salmon. Strip a small handful of leaves from the thyme sprigs and scatter them over the lemon slices. Rub the outside of the salmon with another 1 tablespoon olive oil and sprinkle with more salt and pepper.
In a bowl, toss the fennel slices with the remaining 2 tablespoons olive oil to coat thoroughly. Spread the fennel in an even layer on a large, deep, rimmed baking sheet lined with parchment paper or a large roasting pan. Place the fish on top. If just part of the head and/or tail of the fish hangs over the edge(s) of the pan, you can cut the fish to fit inside the pan. If more than that extends over the edge(s) of the pan, you can cut the fish in half crosswise and place the halves side by side. Top the salmon with the remaining lemon slices, arranging them attractively, and place the remaining thyme sprigs and the fennel fronds over and around the fish.
Roast the fish for 15 minutes, then reduce the oven temperature to 425°F (220°C). Pour the wine into the pan all around the fish and continue roasting until the flesh is opaque throughout (use a thin-bladed knife to peek) or an instant-read thermometer inserted into the thickest part registers 130°F (54°C). Start checking at 30 minutes it may take up to 45 minutes, depending on the size of the fish.
Remove the salmon from the oven and let rest for at least 10 minutes, or let cool to room temperature. Serve the salmon whole, directly from the pan, allowing guests to help themselves to a portion of the fish and some sliced fennel, or transfer the fish to a serving platter and arrange the fennel around the fish. If desired, pass the aioli at the table. Serves 10-12.
- 2 navel oranges, peeled, and segmented, plus 2 tablespoons fresh orange juice
- 1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
- 1/4 cup pitted green olives, halved
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- Coarse salt and ground pepper
- 4 skinless salmon fillets (6 ounces each)
In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil season with salt and pepper, and toss gently.Set aside.
In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down cookuntil browned, about 3 minutes. Turn salmon cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture garnishwith fennel fronds, if desired.
How to Perfectly Cook Salmon
Preheat oven to 375ºF. Prepare a large oval of parchment paper and fold it in half.
Place thinly sliced pieces of potato on the bottom half of the parchment. Add asparagus pieces and red onion slices. Drizzle 1 teaspoon of olive oil and then sprinkle with kosher salt and a little fresh chopped parsley.
Place salmon fillet on the vegetables. Drizzle salmon with the remaining teaspoon olive oil and sprinkle with kosher salt and black pepper. Top with lemon slices and thyme leaves.
Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!
Bake the fish for 14 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.
I&rsquove met many people who tell me they&rsquore hesitant about preparing fish. Often it&rsquos because they don&rsquot feel confident about it. And I get that. No one enjoys a piece of overcooked, tough, dry, rubbery fish. We all want perfectly cooked fish that&rsquos tender, flaky, and full of flavor.
Many years ago, when I was a caterer, I discovered a fool-proof way to prepare salmon that gave me perfectly cooked fish every single time. Here&rsquos the secret: cook individual portions in parchment paper!
I love this cooking technique because you can prepare these little packets ahead of time. If planning a dinner party, prepare 8 of these packets earlier in the day then just bake them off whenever you&rsquore ready.
You can also use any sides you want inside the packet with the salmon. I used seasonal potatoes and asparagus for this recipe, but here are some of my other favorites:
- Fresh corn, onions, and cherry tomatoes with fresh tarragon
- Artichoke hearts, peas, and asparagus with fresh chives
- Fresh spinach, cherry tomatoes, olives, and top everything with pesto
You can customize whatever it is you include in the packet and go with seasonal choices. I do think that fresh herbs, flavored oils and citrus really perfume the fish. Since everything is contained inside the little packet, the fish is really infused with the flavors and aromas of its parcel companions&mdasha really lovely little trick. And as for cooking fat, you could use coconut oil, butter or olive oil. Use whatever you prefer!
So now that you know how to perfectly cook your salmon, why not surprise your family with this delicious meal, or plan your next dinner party around it! And don&rsquot forget, the formula works for a 6-ounce piece of salmon. Center cut pieces are better because they have an even thickness, so have your fish monger cut the pieces for you&mdashhe or she won&rsquot mind!
Here&rsquos how to perfectly cook salmon in parchment. Preheat the oven to 375ºF. Prepare a large oval of parchment paper and fold it in half.
Place thinly sliced pieces of potato on the bottom half of the parchment.
Add the asparagus pieces and red onion slices. Drizzle with 1 teaspoon of olive oil and then sprinkle kosher salt and a little fresh chopped parsley.
Place the salmon fillet on the vegetables. Drizzle the salmon with the remaining teaspoon olive oil and sprinkle with kosher salt and black pepper. Top with the three lemon slices and thyme leaves.
Fold the parchment paper over, starting at one corner, and pinch the edges over to close the packet.
When the edges are completely closed, it will look like a calzone!
Place the packet on a sheet pan and bake the fish at 375ºF for 14 minutes on the center rack in the oven.
Remove and unwrap, or cut the top of the packet and serve in the paper.
I told you it was fool-proof! Just look at that. Prefectly cooked, flaky, and packed with flavor. Serve&mdashand enjoy&mdashimmediately!