Salmon in a Parchment Bag


The secret to perfect salmon is love — and heart-shaped parchment paper.

Time: 40 minutes


  • 30-inch long piece of parchment paper
  • 1/2 bulb of fennel, thinly sliced
  • 1 large scallion, cut into 2-inch-long pieces
  • 4-ounce salmon fillet
  • Salt, to taste
  • Paprika, to taste
  • 1 slice lemon
  • 3/4 tablespoon butter


  • Preheat oven to 425 degrees.
  • Fold parchment paper in half and cut out a large heart shape. Fold open the heart.
  • In the middle of the right side of the heart, place 3 to 4 pieces of scallions and a few pieces of fennel. Place the
  • salmon skin-side down on top of the scallions and fennel. Top salmon with salt, paprika and the lemon slice.
  • Add the pat of butter on top.
  • Fold the heart-shaped paper over the fish until the edges meet. (This means the crease will lift off the table.)
  • Begin overlapping folds from the top left and work your way around to the bottom left, at which point you can
  • twist it or paper clip it.
  • Transfer to a baking sheet and place in oven for 8 minutes, or until meat thermometer reads 140 degrees. Serve
  • in the bag on a plate.