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Salmon in parchment topped with oranges, jalapenos and thyme

Honey Orange Salmon in Parchment

Orange and Jalapeno Salmon Cooked in Parchment Paper. An easy restaurant quality meal for your weeknight meal plans.
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 279kcal


  • 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


  • 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.


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.


Calories: 279kcal | Carbohydrates: 19g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 60mg | Potassium: 721mg | Fiber: 2g | Sugar: 15g | Vitamin A: 489IU | Vitamin C: 51mg | Calcium: 52mg | Iron: 1mg