These salmon packets will be your new favorite go to for guests! They taste amazing, look impressive and are a cinch to make. If you bake the salmon pieces each in their own parchment package, it’s nearly impossible to overcook them and you’re guaranteed flavorful, juicy salmon every time! Serve with a green salad for lunch or make it a dinner with wild rice and asparagus or broccoli.
This recipe serves 4 and can easily be halved or doubled.
4 x 5 oz (150 gr) pieces salmon filet with the skin taken off
4 small sprigs rosemary
4 teaspoons olive oil
4 small garlic cloves, minced
4 slices lemon (we used Meyer lemons, they’re a tad sweeter than regular lemons)
4 pieces of parchment paper 12” by 12” (30x30 cm)
4 pieces of cooking twine, 24“ (60 cm) long
Preheat the oven to 400 degrees F (200 degrees C).
Take one piece of salmon, put it in the middle of a piece of parchment paper and place that in a low bowl. It will be easier to assemble that way and you won’t have a mess with the olive oil. Pour a teaspoon of olive oil over the salmon. Add a a minced clove of garlic, a sprig of rosemary, a slice of lemon, a generous pinch of salt and some ground pepper. Fold the parchment paper over the top, then remove from the bowl and fold the two other ends to make a secure little package. Tie up with the twine, just as you would tie the ribbon on a present. Repeat with the other pieces of salmon.
Put in the oven on a sheet pan for 17-20 minutes, depending on how done you like your salmon. Flip onto the opposite side five minutes before you take them out.