Slow-Roasted Salmon in Parchment Paper Recipe

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Slow-Roasted Salmon in Parchment Paper Recipe

Photo by Chelsie Craig

Here’s the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It’s hands-off, and the parcels can be assembled ahead of time. If it’s new to you and sounds intimidating, reread the previous two sentences until confidence is instilled.

Yield
4 servings

Ingredients

    • 2 tablespoons extra-virgin olive oil, plus more for drizzling
    • 1 onion, thinly sliced
    • 1 bay leaf
    • Kosher salt
    • 1 cup Castelvetrano olives, pitted, quartered
    • 1/4 cup drained capers
    • 1/4 cup raisins
    • 6 tablespoons dark rum
    • 2 tablespoons fresh lime juice
    • 4 (6-ounce) salmon fillets, patted dry
    • Freshly ground black pepper
    • 4 tablespoons coarsely chopped cilantro, divided, plus more for serving
    • Lime wedges (for serving)

Preparation

    1. Preheat oven to 275°F. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25–30 minutes.
    2. Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
    3. Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.
    4. Bake packets until salmon is cooked through, 20–22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.
  1. Do Ahead
    1. Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.

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Reviews

  • Pretty good, but not Wow. My only complaint was saltiness from the capers. Next time I would rinse the capers and add few more raisins to increase sweetness of mixture and tad more rum. Very easy recipe, cooking time was right on (convection oven 275 degrees, 23 minutes for 6.6 oz salmon fillets, 2 min rest time out of oven). Very restaurant quality meal, beautiful presentation. Served on bed of fennel puree.

  • Love this recipe. I was a little worried that the salmon might be overcooked due to the time in the oven but it was perfect. I loved the flavors with the saltiness of the capers and the sweetness of the raisins. It was so easy and produced a beautiful piece of salmon with the tasty topping. This will be my go to salmon recipes in the short winter when I am not grilling which is most of the year in California.

By | 2017-12-14T14:00:00+00:00 December 14th, 2017|Featured, recipes|0 Comments

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