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Parchment Baked Salmon

Parchment Baked Salmon Recipe


A salmon fillet is steamed in parchment paper with lemon and basil for a light, quick meal for two.


  • 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


  1. Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
  4. 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.

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Nutritional Information

Parchment Baked Salmon

Servings Per Recipe: 2
Calories: 174.6
% Daily Value *
protein: 50 %
carbohydrates: 2 %
exchange other carbs:
dietary fiber: 11 %
fat: 11 %
saturated fat: 7 %
cholesterol: 17 %
vitamin a iu: 8 %
niacin equivalents: 88 %
vitamin b6: 35 %
vitamin c: 75 %
folate: 4 %
calcium: 8 %
iron: 7 %
magnesium: 15 %
potassium: 14 %
sodium: 2 %
thiamin: 13 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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