You guys- head over to The Pioneer Woman’s site to see how to make the most perfect salmon ever! I think a lot of people struggle with cooking fish and would like to learn more ways to do it correctly (like it won’t be dry and well, fishy). You want it to taste fresh and moist and delicious, and this recipe will show you how!
One of my favorite cooking hacks for perfect salmon is to cook it en papillote (in parchment paper.) I do step by step photos the whole way through in this post so that you can see exactly how to make these darling little packets.
They are amazing for dinner parties too since you know the fish will turn out flawlessly every time.
For the Recipes and step by step instructions with pictures, just head over HERE!
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Why have I never cook salmon in parchment?!? Sounds like the perfect method and i mean, this looks awesome! 🙂
Hi Heather!
This is a super lovely dish! I consider myself a veteran cook but have NEVER cooked seafood of any kind. I am going to be doing a dinner party soon where I want to prepare a surf and turf dinner menu. I have a few questions about this recipe. You recommend a 6oz filet (center cut) – that is per packet, correct? What if I wanted to use a 3 oz filet (half sized portion) – would I cook for the same length of time? Also – what is that lovely purple flower that is included in the photo? I would love to include something like that in my final presentation. Final question, how many 3 oz salmon packets (with veggies) would fit in a standard sized oven? Can you bake on two racks at the same time safely or should you only do one rack at a time. How many can go on a single standard sized oven rack?
Hi Wendi- So I would definitely cut down on the cooking time, but I couldn’t tell you exactly? maybe 2/3rds the time?
The flowers are chive blossoms- but you could use any edible flower.
You could bake on two racks at once, but just make sure that your packets don’t overlap on top of each other.
This is super helpful thanks Heather…. my girlfriends and I are actually doing a “cook the book” in a year and guess whose book/recipes we are using?! I’m hosting next month and think spring salmon parchment bundles will be perfect but was also going to smaller portions… any other suggestions on cooking time? If you ever find yourself in Dallas-come on come on and join us for some amazing cocktails, eats, and wine with some southern women loving your recipes!
Hi Heather,
Can I use some other fresh herb if I don’t have thyme on hand? For example, would sage work? If not, would dried thyme work?
Thanks,
D
Sure! Any fresh herbs would be great! Dried thyme would also work!
I love to have guests make their own. How can I customize this for an individual who wants his salmon well done and dryer.
Just cook it for longer Penny!