You know I love my parchment paper. It makes for easy cleanup 99% of the time and does wonders for steaming salmon (and other fish). This method feels like a sneaky trick, because the results are consistently delicious and very low effort. You can season your salmon however you like, it's true that a squeeze of lemon over plus a smattering of sea salt flakes is all you need. But when you want a tad more oomph and pop of flavor, give this glaze a shot. It's tangy and sweet with just a hint of herbal awareness--from the basil, ahem.
If you need more convincing on this method, the French and Italians have been steaming fish in parchment paper forever. Or nearly forever. Just remember, cooking times vary for preference (like steak). Some say a cool red center is a perfect salmon, and some like it pale and flaky, bordering dry. Tomato-tomahto.
*See cook time suggestions below, double or triple recipe as needed.
Notes: The parchment paper that I use is chemical-free, by If You Care brand.
PAPER-BAKED SALMON WITH STONE GROUND MUSTARD GLAZE
Ingredients: 2 salmon fillets (4-6 ounces), 2 tbsp. stone ground mustard, 2 tbsp. honey or maple syrup, 1 tsp. minced garlic, 1 tsp. dried basil.
Serves 2.
1. Preheat and prep: Preheat the oven to 400* F and cut parchment paper sheets, one for each piece of salmon.
2. Assemble: Stir the mustard, honey, garlic, and basil together. Spread on top of fillets. Marinate in the fridge for up to 24 hours, or cook now. Fold the paper over to form a pocket, pinching it around to seal. Place pockets on the baking sheet.
3. Cook: Bake for 15-18 minutes. 15 for just-done throughout and 18 for well. If you like a slightly raw center, go for 12-13 minutes.
Products used:
I'm picky about my parchment paper. Feel free to use what you like, but if you want a link to a chemical-free brand, click here (and at the best price I've found!)
My favorite nonstick copper baking sheets are here.
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