Blog - Cooking On The Ranch

Honey Orange Salmon In Parchment

April 24, 2021 By Lea Ann Brown 13 Comments

Honey orange salmon is lightly seasoned with New Mexico Chile Powder and steamed tender and flaky in parchment. Salmon in Parchment Paper is an easy and somewhat fool proof way to enjoy a salmon dinner.

Salmon in parchment topped with oranges, jalapenos and thyme

About This Recipe and Why It Works

This method of cooking salmon is easy, it’s impressive, delicious, healthy and some what of an entertaining coup.
Its a perfect “date night” meal. It truly is an easy way to entertain.
The accolades. Who can resist a barrage of compliments from guests when you serve a meal. It’s extremely gratifying.
Parchment meals are visually irresistible, filled with healthy and colorful ingredients. And when opened the aromas escaping the packet are intoxicating. What’s not to love.
With just a little prep, dinner is still ready in about twenty minutes.

The French call it "salmon en papillote," and I call it pouch meals. It’s simply described as cooking in parchment. And salmon in parchment paper works like a charm to infuse flavors.

Parchment paper and I have become very good friends as of late. We became well acquainted while I attended Culinary School and I can safely say I’ve become a bit obsessed with this cooking method.

The method simply involves wrapping and sealing food, vegetables, herbs and spices in parchment paper, then baking until the parchment puffs. Everything inside is steamy and cross flavored into bliss.

Since we’re steaming, little oil is added. It’s all very healthy … and fun.

Why cook salmon in parchment paper? Parchment fish recipes are so versatile. Any herbs, any spices, any vegetables that you love, you can go crazy with options.

My latest parchment meal idea was this honey orange salmon. Let’s take a look.

Where to Buy Wild Salmon

The best option to purchase wild salmon is through a company that blast freezes the meat soon after the catch at its peak of freshness insuring that beautiful fresh flavor. A freshness made for this parchment salmon.

Blast frozen salmon is available at many markets and through companies that deliver right to your door such as Sitka Salmon Shares, an Alaskan community supported fishery of small-boat fishermen.

Ingredients You’ll Need

Ingredients to make Southwestern Salmon in Parchment

Honey: For that sweet sticky glaze effect.
White Wine: We add just a splash of white wine to each parchment paper packet to accent the flavor and aroma. Wine adds acidity and sweetness and like salt, alcohol brings out the flavor in food. But don't add too much, it will make the parchment soggy. The alcohol will evaporate while cooking leaving only flavor.
1 Orange: We’ll use the zest and slices of orange. And a squeeze of orange juice to bring a bright citrus flavor to the salmon.
Olive Oil: A small drizzle of olive oil brings a silky richness to the end result.
Jalapeno Pepper: Adds a bit of crunch and a beautiful Southwestern touch.
Chile Powder: Sprinkling a bit of chile powder on the Salmon gives it that “just right spicy” kick.
Thyme: Thyme is a good partner for orange and salmon.

Ingredient Substitutions and Swaps

Orange: An easy swap for an orange is fresh limes.
Honey: I always have a bottle of Agave Syrup in my pantry. If I’m out of honey, it’s a good substitute.
White Wine: If you don’t have any white wine, apple juice, cider vinegar or ginger ale can be substituted. Red wine would add too strong of a flavor and color to the dish. Personally, if I didn’t have white wine, I would just omit this ingredient.
Olive Oil: Substitute a pat of butter for the olive oil.
Jalapeno Pepper: A fresh Anaheim or New Mexico Chile pepper, like a Hatch Pepper would be a good option here.
Chile Powder: I always have a stash of New Mexico Red Chile Powder in my pantry. And Chimayo is my preferred variety. Substitute Ancho Chile Powder, or even Chipotle Chile Powder. Keep in mind, Chipotle is ground smoked red jalapeno peppers and will had a strong smoky flavor.
Thyme: Substitute ½ teaspoon dried thyme, or a sprig of fresh rosemary.

Step By Step Instructions

A salmon fillet on parchment paper — Step 1

A salmon fillet seasoned with chile powder on a sheet of parchment paper — Step 1

Step 1: How to wrap salmon in parchment paper? It’s easy. Take a sheet of 24″ x 16″ parchment paper and tear it in half. This will make two parchment meals, finished size of each sheet will be 16″ x 12." Fold the paper in half so you have a guide to where the center of the paper is. Place each salmon fillet near the center fold of the parchment paper.
Step 2: Sprinkle the salmon with chile powder and a pinch of orange zest.

sliced jalapeno peppers on a salmon fillet on parchment paper — Step 3

drizzling honey over a salmon fillet on parchment paper — Step 3

Step 3: Add slices of jalapeno pepper on top of the seasoned salmon.
Step 4: Drizzle with honey.

Sliced oranges on a salmon fillet on parchment paper — Step 5

Adding thyme to a salmon fillet on parchment paper — Step 5

Step 5: Place two thin half slices of oranges on top.
Step 6: Add a few springs of thyme and a squeeze of orange juice.

how to seal a salmon fillet in parchment paper — Step 7

Step 7: You’re ready to seal the parchment paper around the salmon. Start by folding the paper over the salmon to evenly meet the other end of the paper.

How to crimp edges of parchment paper for salmon in parchment — Step 8

crimping edges of parchment paper to make salmon in parchment — Step 8

Step 8: Starting at the closed end of the parchment paper, nearest the center where the salmon has been placed, make a small fold inward.
Step 9: Using your fingers, start rolling the paper inward and over itself, firmly pressing and crimping as you go. Just a couple of rolls inward will make a nice seal.

sealing parchment to make salmon in parchment — Step 10

A sealed parchment paper meal ready to bake — Step 10

Step 10: Continue crimping and folding the parchment paper along the open end of the parchment meal, pressing as you go.
Step 11: Once you’ve reached the end of the semi-circle, give the last crimp at the fold a good press to make sure it has sealed well. I then go back around and the edges and press here and there just for good measure.

2 packets of salmon on a sheet pan ready to bake. — Step 12

Step 12: You’re honey orange salmon is ready to bake. Place each salmon in parchment on a sheet pan and bake at 400 degrees for 15 minutes.

Expert Tips and FAQ’s

What Temperature To Bake Salmon in Parchment Paper?

The oven is my preferred way to bake salmon and 400 degrees is the temperature I find best. It cooks the meat quick enough that the outer flesh will seal in the juices and keep the meat tender and flaky.

Can This Recipe Be Prepared In Advance?

Yes. This is the beauty of why this is such a great method for entertaining. The parchment paper pouches can be prepared a few hours in advance and kept in the refrigerator until time to cook. That makes it easy on you as the host and clean up is a breeze. Just be careful not to add too much liquid or the parchment paper will become soggy. Just a scant of a splash.

What kind of parchment paper should I buy?

When purchasing parchment paper, I suggest buying sheets opposed to rolls. The rolled paper is hard to manage, due to curling. The parchment sheets I’ve used for this recipe were purchased at a restaurant supply store. I've purchased Kroger brand sheets that are 10 ¾ x 15 inches. This size works very well for this meal.

How can I reduce the heat factor with jalapenos?

If you want to reduce the heat, remove the veins and seeds from the center of the jalapeno slices. Those are what carry the hot heat, not the meat of the pepper.

Can I use foil to cook this salmon?

Foil creates an entirely different type of heat, a dry heat. It won’t steam the food and it won’t blend flavors as well. Stick with parchment paper and save the foil for the grill or campsite.

Can I substitute chicken for this recipe?

Yes, but use thin chicken cutlets. A full breast won’t cook quickly enough. And no red meat. Any red meat will turn gray with a poor texture, which is not appealing at all. Also a white fish fillet will work very nicely. Halibut is a good choice. If using a thinner fillet like cod, reduce the cook time by about 5 minutes.

Can I cook this meal on the grill?

Parchment paper is a silicone coated paper that is safe to use up to 450 degrees. And with an open flame, the answer is no. Stick with the oven for this method of cooking.

What to Serve with Salmon in Parchment

We love this meal with Garlic Butter Baked Potatoes. But if you want to keep the theme healthier, try Hericot Verts in Dijon Mustard Cream Sauce, Glazed Carrots with Honey and Lime, or this Green Vegetable Medley is a great choice. And as always a beautiful tossed salad is enough to make a healthy meal.

Recipe for Salmon Cooked in Parchment Paper

Salmon fillet cooked in parchment paper with oranges and jalapenos

With such pure fresh flavor of good quality salmon, I wanted to keep the flavor on the fresh side. This honey orange salmon is intriguing with flavor.

I hope you give this recipe a try.

More Healthy Salmon Recipes

Mexican Baked Salmon With Salsa Verde
Maple Mustard Glazed Oven Roasted Salmon
Caper Sauce for Salmon

And don’t miss my seafood category. You’ll find lots of great recipes, including the most popular seafood recipe on my site for Heavenly Halibut.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe

4 from 2 votes

Honey Orange Salmon in Parchment

Orange and Jalapeno Salmon Cooked in Parchment Paper. An easy restaurant quality meal for your weeknight meal plans.

Prep Time15

Cook Time20

Course: Main Course Seafood

Cuisine: American

Servings:

Calories: 279kcal

Author: Lea Ann Brown

Ingredients

½ pound Salmon Filet Divided into two pieces
1 navel orange washed, zested, and thin sliced
1 jalapeno pepper stem and seeds removed, sliced
1 Tablespoon honey
½ teaspoon New Mexico Red Chile Powder
2 tablespoons white wine
2 teaspoons olive oil
salt and pepper to taste
2-3 sprigs fresh thyme or ½ teaspoon dried thyme

Instructions

Preheat oven to 400 degrees.
Lay out two sheet of parchment paper cut large enough to house the salmon and with room to be able to crimp enges and enclose.
Place each piece of salmon in the center a sheet of parchment paper. Sprinkle with chile powder, salt and pepper and a pinch or two of orange zest.
Add about three slices of jalapeno peppers on the salmon fillets. Then add two half slices of orange.
Add a few sprigs of fresh thyme then drizzle with olive oil. Add a splash of white wine.
Fold the paper over the salmon and begin the crimping technique to seal well. Starting at the closed end of the parchment paper, nearest the center where the salmon has been placed, make a small fold inward. Using your fingers, start rolling the paper inward and over itself, firmly pressing and crimping as you go. Just a couple of rolls inward will make a nice seal.
Bake salmon for 10-15 minutes or until the parchment paper has puffed up high.
Remove from oven and let stand for 5 minutes. Serve immediately.

Notes

Can this salmon be prepared in advance? This is the beauty of why this is such a great method for entertaining. The parchment paper pouches can be prepared a few hours in advance and kept in the refrigerator until time to cook. That makes it easy on you as the host and clean up is a breeze. Just be careful not to add too much liquid or the parchment paper will become soggy. Just a scant of a splash of wine.

Can I use foil? Foil creates an entirely different type of heat, a dry heat. It won’t steam the food and blend flavors. Stick with parchment paper and save the foil for the grill or campsite.

Tip: To reduce the heat factor with jalapeno peppers, remove the seeds and veins. That part of the pepper carries the heat.

Nutrition

Honey Orange Salmon In Parchment Paper … It’s What’s For Dinner

Perfect Rancheros Sauce For Baked Huevos Rancheros

April 12, 2021 By Lea Ann Brown 29 Comments

If you’re craving bold, authentic flavor without the fuss, this Perfect Rancheros Sauce is your new breakfast hero. Thick, rich, and brimming with vibrant veggies, it's the ultimate foundation for easy Baked Huevos Rancheros. One spoonful and you'll see, this isn't just a sauce, it's the secret to turning simple baked eggs into a crave-worthy Mexican-inspired meal.

And if you’re looking for an even easier Mexican breakfast, take a look at Heuvos a la Mexicana, an easy Mexican scrambled egg recipe.

Ranchero Sauce for with Baked Eggs Huevos Rancheros.

What Is Rancheros Sauce?

Ranchero sauce is a flavorful tomato and vegetable based sauce that originated in Northern Mexico. It’s seasoned with your favorite Mexican spices and it’s most popular use is as a base for Huevos Rancheros, which translates to Ranch Eggs.

When you make ranchero sauce, you’re basically making a Mexican sofrito. A tomato based sauce that seasoned with all of your favorite fresh veggies. Just like a sofrito to make the Spanish dish, Paella.

Why should you trust this recipe? It comes from a very old Mexican Cookbook I purchased nearly 50 years ago. Chock full of recipes from south of the border, some of our favorite authentic Mexican recipes have come from this book.

One of my big take-aways from this cookbook was this recipe for how to make rancheros sauce for baked huevos rancheros. A classic Mexican Breakfast where eggs are served with a warm tortilla and salsa = Ranch Eggs.

Preparing a Rancheros Sauce that’s thick and rich enough to cradle an egg, makes this a no-fail way to make easy Baked Huevos Rancheros. Tomato based and full of fresh and lively chopped vegetables, Mexican eggs never had it so good. This is simply a way to make Huevos Ranchos easier.

Why Make Baked Huevos Rancheros?

Most recipes call for tortillas topped with rancheros sauce cooked stove-top, then fried eggs. What I liked about this recipe is the hands-off factor. The process becomes easier as raw eggs are tucked into this chunky thick sauce, then baked. Baked Huevos Rancheros equals Less fuss, less clean-up.

The end result is a little different than the Huevos Rancheros that you might find in a Tex-Mex style restaurant, as there’s no refried beans, no fried eggs that require a juggling act to prepare and plate at the same time. This is a more authentic Mexican Huevos Rancheros recipe.

It’s simply a method for making easy Huevos Rancheros.

Let’s take a look.

Baked Huevos Rancheros Sauce Ingredients

This rancheros sauce starts with a sauté of sweet orange bell pepper, onion, garlic and Poblano chiles cooked until almost caramelized. Cumin and Mexican Oregano are added to season the sauce. Add the eggs and it’s off to the oven.

Ingredients to make easy huevos rancheros

Tomato Paste: Rich tomato paste may be my favorite pantry item of all times. It’s concentrated, it’s rich in flavor and adds nuance and body to this easy ranchero sauce.
Peppers: Orange Bell Pepper: Choose an orange bell pepper for it’s sweetness and the color variation it adds to the overall appearance of the sauce. Poblano Peppers: One of my favorite chile pepper varieties I use in Mexican recipes. Earthy, and similar in flavor to green bell peppers, Poblano peppers bring a kick of heat. You can adjust the heat level of Rancheros Sauce by using a spicier pepper like jalapenos.
Diced Tomatoes: Any canned chopped tomatoes will work, but I choose Red Gold Brand because they are chopped smaller and will break down quicker to make any sauce. (I’ve received no compensation for mentioning this brand). I also like fire roasted canned tomatoes for ranchero sauce for richer flavor.
Cotija Cheese: Cotija is a Mexican crumbling cheese, dry in texture and salty in flavor. Its makes a great topping for any Mexican entree.

Pro-Tip: With it’s sticky texture, garlic can be a chore to chop. Try grating peeled garlic using a micro-plane zester, or thin slicing it with a Mandolin Slicer.

Ingredient Substitutions and Swaps

Chile Pepper: If you want to bring more heat to the overall flavor, substitute Jalapeno Peppers for the poblano peppers. I would still devein and remove seeds to temper the heat a bit. Use 4 good sized jalapenos. Anaheim chile peppers are milder and can be used. And to make things even easier, use 2 4-ounce cans of chopped Hatch Chile peppers, which can easily be found on the Mexican food aisle at the grocery store.
Oregano: Mexican oregano is preferred because of the lemon and citrus flavor it brings, which compliments almost any Mexican food recipe. If you don’t have it, substitute with marjoram, which carries a similar flavor profile.
Chipotle: Trying adding a healthy teaspoon sauce from a can Chipotles in Adobo. This will add a lovely smoky flavor to the ranchero sauce.
Fresh Tomatoes: If you’re smack dab in the middle of fresh tomato season, by all means use those beauties. You’ll need about 8 medium sized tomatoes. Just chop them and don’t forget to scrape all of that juice from the cutting boards into the recipe.

Step by Step Instructions, It’s Easy

Starting with fresh produce and adding the rich flavor of tomato, this rancheros sauce is a true treat. This is a chance to hone those knife skills.

sauteeing vegetables for easy ranchero sauce

Step 1: Start making the easy ranchero sauce by chopping and sauteeing the vegetables in oil until tender.

how to make ranchero sauce with vegetables, tomato paste and chopped tomatoes

Step 2: Add the tomato paste and the chopped tomatoes.

Easy ranchero sauce to make baked huevos rancheros

Step 3: Add the water (or stock). Bring to a boil and then reduce to medium heat and simmer until the sauce thickens into a lush gravy type consistency.

placing raw eggs into ramchero sauce wells for baked huevos rancheros,

Step 4: Using a large spoon, or soup ladle, make wells in the sauce. Carefully break eggs into the wells. Bake at 350 degrees for 10 – 15 minutes or until eggs have cooked to desired doneness. Use a large serving spoon to scoop out individual portions to plates and voila! You have an easy huevos rancheros recipe for breakfast.

How To Serve It

Tortillas: Place a warmed corn or flour tortilla on a plate. Use a large serving spoon to scoop out individual portions on the warmed tortillas. Voila! You have an easy baked huevos rancheros recipe for breakfast.
Rice: Cooked rice is also a good base for Huevos Rancheros. Try this recipe for Baked Oven Rice for a no fuss meal. And if you want more pizzaz, look at my recipe for Toasted Mexican Green Rice.
Topping Ideas: Once plated, top with chopped avocado, Guacamole, Sour cream or Mexican Crema, or shredded cheese. A dry crumbling cheese such as Cotija is a traditional topping for Huevos Rancheros.
Refried Beans: It’s traditional to serve Huevos Rancheros with refried beans. You can make your own, like my recipe for Instant Pot Refried Beans, or to make it easy, just heat a can of refried beans in a small saucepan stovetop.
Potatoes: Potatoes are always a popular choice for breakfast. Try serving this with these popular Savory Cast Iron Skillet Potatoes.

Tips For Success:

Knife Skills: Try chopping the vegetables in even pieces. This will insure even cooking, a professional appearance, and pride in skill set.
Tortillas: Serve this with warmed flour or corn tortillas. For a complete traditional Mexican breakfast, serve with refried beans.
How to thicken ranchero sauce for baking: This recipe for rancheros sauce is so thick and luscious, you shouldn’t need to thicken it at all. If you’ve used an off-brand, less expensive brand of tomatoes, you may find them swimming in more liquid. Just let the sauce simmer stove top, uncovered until some of the liquid cooks away. Then proceed with the baking process.

Storage

If you have leftovers, store Rancheros Sauce in an air-tight container for up to 5 days. It will also freeze well for three months. Unfortunately any leftover eggs will not keep well.
To Reheat: Let the rancheros sauce thaw in the refrigerator overnight. Reheat in a saucepan stove-top or use a Microwave. The 50% power is your best friend when reheating a sauce like this. Reheat in a microwave safe container in 30 second increments.

Make Ahead Strategy

If you’re looking to serve this first thing the morning and don’t want to wake up at the crack of dawn, here are some make-ahead tips:

Chop all vegetables the night before, add the seasonings and store them in an airtight container in the refrigerator overnight.
Combine all of the ingredients for the red sauce in a mixing bowl. Cover with plastic wrap and store in the refrigerator.
Make any sides the night before for easy reheating the next morning.
The next morning, all you have to do is heat that cast iron skillet and crack some eggs.

Ranchero Sauce FAQ’S

How Long Do You Bake The Eggs?

The instruction in this recipe call to bake these eggs for 10 – 15 minutes depending on the doneness you’re seeking. For soft yolk eggs, bake 10 – 12 minutes. For medium yolk eggs, cook for 15 minutes. For hard yolk eggs, cook for about 18 minutes.

Is Ranchero Sauce the Same as Salsa?

Not in my books. Rancheros sauce is a thick luscious combination to tomato paste and sauce combined with copped vegetables, rather than blended vegetables. The result is much different than salsa that you’d serve with tortilla chips.

Ranchero Sauce vs. Enchilada Sauce, What’s the Difference?

Even though both sauces are tomato based, Enchilada Sauce is a much thinner product traditionally made with tomato sauce, broth and seasonings rather than tomatoes, tomato paste and vegetables.

Is This Huevos Rancheros Sauce Spicy?

Using Poblano Peppers will insure that this sauce is of medium spice. If you want it spicier, use Jalapeno Peppers.

Ranchero Sauce for Baked Huevos Rancheros

I hope you give this Mexican sofrito version of rancheros sauce a try. Once the dicing and chopping is all done, it makes for an easy method to prepare Baked Huevos Rancheros.

You’ll see a lot of rancheros sauce recipes that call for blending using an immersion blender or food processor. I love this authentic version by keeping the sauce thick and chunky.

More Popular Mexican Breakfast Recipes:

And if you’re looking for even more breakfast recipe ideas, don’t miss my Breakfast Category. You’ll find lots of eye opening, welcome the morning ideas. Including the most popular Mexican breakfast recipe on my site for Biscuits with Chorizo Gravy.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Rancheros sauce for making Huevos Rancheros.

Print Recipe

5 from 1 vote

Ranchero Sauce for Baked Huevos Rancheros

Thick and luscious enough to cradle an egg, this is a perfect rancheros sauce for making baked huevos rancheros.

Prep Time30

Cook Time15

Total Time45

Course: Breakfast Recipes

Cuisine: Mexican

Servings:

Calories: 190kcal

Author: Lea Ann Brown