Best Paper Salmon Recipes

CARLY'S SALMON EN PAPILLOTE (IN PAPER)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
• Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
• Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

SLOW-ROASTED SALMON IN PARCHMENT PAPER

Steps:

• Preheat oven to 275°F. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25-30 minutes.
• Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
• Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.
• Bake packets until salmon is cooked through, 20-22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.
• Do Ahead
• Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.

SALMON IN PARCHMENT PAPER

Steps:

• Set your oven to 350. While it is heating up place a piece of parchment big enough for your fish on a cookie sheet.
• Place the fish on the parchment and then slice your butter into small pads and place on fish. Slice the lemon and place a 2-3 plices on fish and then lay dill on top.
• close up the parchment and place in oven.
• Cook for 25-30 minutes.

SMOKED SALMON & RICE PAPER ROLLS

Steps:

• Cut carrot and cucumber into long thin strips.
• Place 1 roll of rice paper in a bowl of warm water until just softened; lift from the water carefully and place on a board.
• Place a slice of salmon, a slice of avocado and a little of the carrot and cucumber and onion on one end of the sheet.
• Roll once, fold in sides and roll up.
• Repeat with the remaining ingredients and serve with Dipping Sauce.
• Dipping sauce- combine all ingredients in a small bowl.

PAPER SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place each piece of salmon on a large (12 inch) circle of parchment paper so that they are 1 inch from the center. Cover each with a spoonful of peas, a clove of crushed garlic, a squeeze of lemon juice and a drizzle of olive oil. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Place on a baking sheet.
• Bake for 15 minutes in the preheated oven, or until fish is able to flake with a fork. To serve, place the packets onto serving plates and cut open the center in the shape of a cross.

TERIYAKI RICE PAPER SALMON (BAKED)

Steps:

• Preheat the oven to 180°C.
• In a large dish, combine lime juice, soya sauce, rice vinegar, garlic, sugar and 2/3 of the coriander.
• Cut the salmon into medium sized pieces (small enough to wrap in a rice paper wrapper) and place in the marinade. Cover for ten minutes and turn over, so both sides are well coated. Remove the pieces of salmon and reserve the marinade in a separate bowl.
• In a large bowl of very hot water, soak the rice paper wrappers one by one until soft (less than 20 seconds for each).
• Place one on a large, flat, clean surface (e.g. a chopping board) and put a small sprig of coriander in the centre, followed by a piece of salmon and a small spoon of the marinade. Bring the edges of the rice paper to the middle of the salmon to form a parcel and place, coriander side up, in a greased baking dish. Repeat with the remaining rice wrappers and salmon.
• Place in the oven for around 20 minutes, slightly less if you don't like it completely baked through, or until the salmon is a light pink through the paper.
• Serve with selected sides.

MEDITERRANEAN SALMON EN PAPILLOTE (IN A PAPER PACKAGE)

Steps:

• 1. Preheat oven to 425 degrees F.
• 2. Bring 1 cup chicken broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous, tomatoes, and the next 6 ingredients in a large bowl. Add 1 tablespoon oil, and season to taste with kosher salt and cracked black pepper; toss to combine. Set aside.
• 3. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut, following the heart shape, and open. Sprinkle both sides of fillets with 1 TBS of Greek seasoning each. Place 1 fillet near the fold of each piece of parchment. Top each fillet with 1/4 cup onion slices and 3 lemon slices; drizzle 1 teaspoon oil over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425degrees for 12 minutes. Place on plates; cut open. Serve immediately with couscous.

SMOKED SALMON RICE PAPER WRAPS

Steps:

• Bring a pot of water to the boil and cook rice noodles for 3 minutes. Be fairly generous with the amount of water like you are cooking pasta.
• Remove from heat, allow to rest a few minutes, drain and place in a bowl.
• Toss through salmon, olive oil, capers, mushroom, cabbage, soy sauce, chilli sauce and pepper and leave to cool in refrigerator for 10 minutes. You could also do in advance and leave longer.
• Soak rice paper sheets in warm water a few minutes until soft.
• Place mixture evenly in middle of rice paper sheets using a fork so any excess liquid is left behind.
• Wrap by folding end closing and furthest away from you inwards, and then wrap around the outside pieces to form a roll.
• Lightly pour a little left-over sauce over the top and serve.

SALMON IN RICE PAPER

Steps:

• in a saucepan, combine sake, mirin, vinegar, ginger, garlic and jalapeno, bring to boil and reduce to about 1/2 c (about 15 minutes).
• meanwhile heat oil in a skillet, saute peppers, zucchini, carrot until crisp tender.
• add to the sake mixture with soy sauce and keep warm.
• salt& pepper each salmon fillet and drizzle with oil.
• wet rice paper wrappers one at a time in a bowl of warm water, then remove rice paper to a clean cloth towel on the work surface.
• place salmon in center of rice paper, fold rice paper over, tuck in sides and fold again.
• repeat with remaining fillets.
• heat 3 tbsp of oil in a skillet.
• place rice paper bundles seam side down, saute for 3-5 minutes, turn over, cook1-2 minutes more.
• spoon sauce into 4 plates, top with salmon, garnish with cilantro.

SALMON IN RICE PAPER WITH SWEET & SPICY SAKE ESSENCE

Steps:

• Sake essence In a heavy 2-quart saucepan, combine the sake, mirin, rice vinegar, ginger, garlic, and chili, bring to a boil over high heat and reduce to about 1/2 cup, 10 to 15 minutes. Meanwhile, heat the oil in a skillet over medium-high heat. Saute the peppers, zucchini, and carrot until crisp-tender, about 2 minutes. Add the soy sauce and vegetables to the sake essence; set aside and keep warm. Salmon Remove skin, if not already done. Sprinkle both sides of each salmon fillet with salt and pepper and drizzle with a little of the vegetable oil, using 1 tbsp total for the four fillets. Take a dish large enough to submerge the rice wrapper. Fill with hot tap water. Soak rice wrappers (one at a time) for 10-20 seconds in the water, just enough to soften and become pliable. Wrap each fillet in rice paper folding to make a little package. Heat the remaining 3 tbsp oil in a heavy, 12-inch skillet over medium to medium-high heat until it's hot and shimmering but not smoking. Put the wrapped fillets in the skillet, seam side down, without touching each other, and saute, turning to brown top and bottom, until the rice paper is golden brown, 2 to 3 minutes per side; don't overcook. Transfer to paper towels and let drain. Stir the chopped cilantro into the sake essence and spoon some onto each of four warm places. Put salmon fillet in the center of each plate, top with a cilantro spring and serve at once.

SALMON IN CRISP RICE PAPER WITH SWEET & SPICY SAKE ESSENCE

Steps:

• To make the sake essence: In a heavy, 2-quart saucepan, combine the sake, mirin, rice vinegar, ginger, garlic, and Serrano, bring to a boil over high heat, and reduce to about ½ cup, 10 to 15 minutes. Meanwhile, heat the oil in a skillet over medium-high heat. Sauté the peppers zucchini and carrot until crisp-tender, about 2 minutes. Add the soy sauce and vegetables to the sake essence; set aside and keep warm. To prepare the salmon: Sprinkle both sides of each salmon fillet with salt and pepper and drizzle with a little of the vegetable oil, using 1 Tbs. total for the four fillets. Wrap each fillet in rice paper. Heat the remaining 3 tablespoons oil in a heavy, 12-inch skillet over medium to medium-high heat until it's hot and shimmering, but not smoking. Put the wrapped fillets in the skillet without touching and sauté, turning to brown top and bottom, until the rice paper is golden brown, 2 to 3 minutes per side; don't overcook (if the fillets are very thick, you can also brown the sides for 1 minute each, but most fillets will be cooked through- just barely opaque - if just the top and bottom are seared.) Transfer to paper towels and let drain. Stir the chopped cilantro into the sake essence and spoon some onto each of the four warm dinner plates. Put a salmon fillet in the center of each plate, top with a cilantro sprig, and serve at once.

RICE PAPER WRAPPED SALMON ON COCONUT MILK SPINACH

Steps:

• 1. Prepare Coconut Milk Spinach and Peppers Preheat oven to 450°. Heat large dry skillet over medium high heat until hot. Add spinach, a handful at a time, tossing leaves until they have wilted. Transfer spinach to a colander, let cool then squeeze out as much liquid as you can. Set aside. Wipe out skillet with paper towel.
• 2. Brush peppers with 1 tablespoon oil. Place on baking sheet and roast until they begin to blister. Remove from oven and let cool. Slice into strips and blot moisture with paper towel.
• 3. Heat 1 tablespoon coconut oil over medium heat. Add shallots and sauté until transparent. Add garlic and ginger and cook until fragrant.
• 4. Stir in the coconut milk and bring to a simmer. Add spinach and pepper strips. Season with Sriracha, salt and pepper. Stir to combine. Remove from heat.
• 5. Prepare Rice Paper Wrapped Fish Maintain 450° oven.
• 6. In a small bowl mix fish sauce, sugar, garlic, ginger together and lime juice. Rub salmon with mixture.
• 7. Fill a large bowl with very hot water. Dip rice paper, one sheet at a time, in water for 10 seconds. Place on a moistened dish towel - sheet will soften and become more pliable. Arrange 2 cilantro sprigs attractively in the center of the rice paper then place salmon on top. Fold the rice paper over the salmon to make a packet. Fold the additional 3 packets.
• 8. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Place the salmon packets in the skillet, seam-side down, and cook for 1 1/2 minutes. Make certain they do not touch one another. Turn and cook for 1 1/2 minutes more.
• 9. Place fish packets on baking sheet lined with foil. Cook for 5 minutes.
• 10. Plate and serve While salmon is in the oven reheat creamed spinach. Spoon creamed spinach onto 4 dinner plates. Remove fish from oven and arrange on top of spinach. Garnish with chopped peanuts and lime wedges

SALMON IN A PAPER BAG WITH MISO, BOK CHOY AND SHALLOTS

Steps:

• Preheat oven to 400 degrees. Season salmon lightly with salt and pepper. In a small bowl, whisk to combine miso, rice wine vinegar, sesame oil, and ginger. Add butter and whisk to combine. Season to taste with salt and pepper.
• Divide shallots and bok choy between two small brown paper lunch bags. Place salmon filets on top. Carefully spoon or brush miso mixture over salmon, allowing excess to drip off and coat vegetables underneath. Fold bags to close tightly and carefully place on a rimmed baking sheet. Transfer to oven and bake until bags are puffed and slightly charred, 8 minutes for medium-rare. Remove from oven and open bags immediately to prevent overcooking by slicing the tops with a knife or scissors. Be careful, as hot steam will escape.
• Serve immediately, garnished with sesame seeds.

SALMON IN A PAPER BAG WITH MISO, BOK CHOY AND SHALLOTS

Steps:

• Preheat oven to 400 degrees. Season salmon lightly with salt and pepper. In a small bowl, whisk to combine miso, rice wine vinegar, sesame oil, and ginger. Add butter and whisk to combine. Season to taste with salt and pepper.
• Divide shallots and bok choy between two small brown paper lunch bags. Place salmon filets on top. Carefully spoon or brush miso mixture over salmon, allowing excess to drip off and coat vegetables underneath. Fold bags to close tightly and carefully place on a rimmed baking sheet. Transfer to oven and bake until bags are puffed and slightly charred, 8 minutes for medium-rare. Remove from oven and open bags immediately to prevent overcooking by slicing the tops with a knife or scissors. Be careful, as hot steam will escape.
• Serve immediately, garnished with sesame seeds.

CARLY'S SALMON EN PAPILLOTE (IN PAPER)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper. Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil. Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.