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.
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
- 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 1/2 teaspoon dried thyme, or a sprig of fresh rosemary.
Step By Step Instructions
- 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.
- Step 3: Add slices of jalapeno pepper on top of the seasoned salmon.
- Step 4: Drizzle with honey.
- 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.
- 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.
- 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.
- 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.
- 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
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.
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.
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 3/4 x 15 inches. This size works very well for this meal.
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.
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.
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.
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
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.
And if you’re looking for more parchment paper seafood recipes, check out my Steamed Cod in Parchment with Potatoes and Spinach.
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.
Honey Orange Salmon in Parchment
Ingredients
- 1/2 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
- 1/2 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 1/2 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
Nutrition
Honey Orange Salmon In Parchment Paper … It’s What’s For Dinner
More Healthy Salmon Recipes
- Mexican Baked Salmon With Salsa Verde
- Mirin Glazed Roasted Salmon
- Maple Mustard Glazed Oven Roasted Salmon
- Salmon with Caper Sauce
- Salmon with Preserved Lemon Vinaigrette
- Oven Roasted Salmon with Caper Sauce
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
Salmon — love the stuff, particularly wild Alaskan. We almost always buy it frozen — just seems “fresher.” Such a nice recipe — thanks.
Mmmmm. I love the orange and chile pepper spice in this, along with the salmon! I don’t know why, but I never go to parchment or even foil. I’ve got to remember to do this. Thanks!
Totally comfort food. Yum!
Thank Kim!
Even though this sounded very flavorful, we found it a bit bland – even with the jalapeños, wine, and chili powder. We’re planning on making it again, but with the oranges on top, and maybe kicking up the spices some.
Thanks so much for letting me know Stan. Please let me know if your ideas work better. Now I want to make it again using those oranges on top. It seems when I do lemon on the bottom the lemon flavor really comes through. The milder flavor of orange is tougher.
Hmmm … we never tried lemons on the bottom, always on the top. And then we squeeze fresh lemon juice on top after serving. Maybe we should have squeezed fresh orange juice on top! Like you said, the milder taste of orange is tougher.
Love your combination of flavors for the salmon…it sounds great.
Wow! Lea Ann, the salmon looks amazing and perfectly cooked. I will definitely try this recipe, looks like a dinner changer;)
Love cooking in parchment paper! And it might be the best way to cook fish — it always comes out perfectly. This looks great — thanks.
I could eat salmon for dinner night after night. This looks like a terrific recipe!!!
The salmon looks delicious as do the pouch potatoes.
Im not a salmon gal but that looks delicious!