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Slow-Roasted Salmon in Parchment Paper

Slow-Roasted Salmon in Parchment Paper

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Here’s the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It’s hands-off, and the parcels can be assembled ahead of time. If it’s new to you and sounds intimidating, reread the previous two sentences until confidence is instilled. This recipe is from The Bazaar in Miami Beach, FL.


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup Castelvetrano olives, pitted, quartered
  • 2 tablespoons fresh lime juice
  • 4 6-ounce salmon fillets, patted dry
  • Freshly ground black pepper
  • 4 tablespoons coarsely chopped cilantro, divided, plus more for serving
  • Lime wedges (for serving)

Recipe Preparation

  • Preheat oven to 275°. 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.

Recipe by The Bazaar, Miami Beach, FLReviews SectionSo delicious! Especially the raisins... don't be tempted to leave them out. Served it with pasta and white wine sauce, and would almost double the amounts for the salmon marinade next time to have some for the pasta as well. Easy and tasty!

Recipe Summary

  • 2 lemons
  • 3/4 ounce sprigs fresh thyme (8 to 10 sprigs)
  • 4 (6-ounce) skin-on wild salmon fillets, about 1 inch thick
  • 1/4 cup olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground white pepper
  • Roasted Creamy Cauliflower

Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Cut one lemon into 1/8-inch-thick slices, and juice the second lemon. Arrange the slices on the prepared baking sheet and place the thyme sprigs on top. Add the salmon fillets, skin side down. Drizzle the lemon juice and oil over the salmon, then sprinkle with the salt and pepper. Place in the oven on the center rack and roast until the salmon is cooked almost all through at the thickest point, about 25 minutes. To check for doneness, make an incision with a sharp knife at the thickest point of a fillet and pull it apart to check for opaqueness don't cook it beyond medium-rare.

To serve, spoon 2 to 3 tablespoons of the cauliflower onto each plate, then gently place a fillet on top. Garnish with the lemon slices and the thyme sprigs, or just the leaves. Serve immediately.

“Class” Notes:

Let’s break down ingredients, methods, and tips to cooking the best salmon filet at home.


Full Side of Salmon: I used a whole salmon fillet for this recipe that I purchased at Whole Foods. This recipe will work with any type of salmon cut however, but cooking times can vary. No matter what cut you’re using, be sure to pat the salmon dry with a paper towel and remove any pin bones still present in the fish.

Yes! Salmon is very keto friendly from the skin all the way to the meat, making this recipe nearly zero net carbs per serving. Salmon is rich it vitamins and healthy fats (the kind they may not fill you up as much).

The addition to butter in this recipe helps with flavor, tenderness, and to help fit the fat macros needed on a ketogenic diet as well, making it ideal for weight loss.

How do you reduce the fishy taste in salmon?

By cooking the fish low and slow, you can reduce the fishy taste that sometimes naturally occurs in salmon. Please note that while store bought fish in general may have a slight odor, anything that has a very strong smell that is also off-putting could actually mean it is spoiled.

However, if you are trying to reduce the natural fishy taste (especially if you want your kids to eat this), the tried and true method of cooking the fish on a lower temperature for longer, seems to do the trick.

Here are a few additional tips for cooking and roasting your salmon:

Serving Options:

Now that the salmon is cooked, you can cut it into individual portions and serve with your favorite side dishes. The following are some of my favorite side dishes to pair with the Mediterranean salmon.

  • Crowd-Pleasing Roasted Vegetables
  • Rosemary and Cumin Roasted Carrots
  • Spicy Kale Caesar Salad with Roasted Garlic
  • Pesto Quinoa Salad with Asparagus, Avocado, and Kale

I&rsquove been using this as a meal prep tool since salmon is one of my favorite sources of animal protein. I simply make a big fillet at the beginning of the week, store it in glass tupperware, and eat on it over the next 4 to 5 days.

There she be, folks! Your newest obsession slash method for cooking your fillet o&rsquo fish. The next time you meal prep or entertain guests, you&rsquoll have this fool-proof method at your disposal!

  1. Preheat your oven to 275°F
  2. Slice the lemon and lay on the bottom of your roasting pan or baking dish. Lay the salmon on top of the of the lemon slices. Cover the salmon in salt and pepper to your taste.
  3. Mix together the butter, 2 tbsp of dill, and the garlic. In several globs (yes globs), line the salmon with the butter. Pour the white wine in the pan. Cover the salmon with parchment paper and then aluminum foil on top. Place in the oven and roast for 45 minutes. Remove from the oven and allow to rest for 10 minutes. Remember, salmon is done when it has an internal temperature of 145°F or higher. Be sure to check. If it needs a few more minutes, stick it back in the oven. Serve immediately and enjoy!

Slow-Roasted Salmon with Caramelized Onions & Olives in Parchment

Cooked salmon baked in parchment on a green olive, caper, caramelized onion and raisin sauce.

It isn't everyday my dinner guests rate my entree. In fact, no one has ever rated anything I've ever served until they tasted these salmon packets. After scraping their parchment clean, my guests looked up and one of them said, "This dish is an 11." And everyone nodded in agreement. The salmon's texture is like velvet and the sauce is a little salty from capers and Castelvetrano olives and a tinge sweet from caramelized onions and raisins. I give it an 11 for taste, texture, ease of preparation and serving.

No cooking technique is simpler than baking in parchment. The packets can be assembled ahead and there is no clean-up. The packets are even easy to tote to someone else's house.

The most time consuming part of this dish is CARAMELIZING THE ONIONS. This takes about 30 minutes, during which time you can prepare the rest of your ingredients. Begin with a large yellow (also called brown) onion, because after the slices are caramelized they shrink to about one quarter of their size. I don't think you can caramelize too many. First peel the onion, then cut in half through the stem end. Place one half cut side down. Cut into slices about 1/8 inch thick. If they are too thin, they shrink to almost nothing and get lost in the sauce.

CASTELVETRANO OLIVES are the preferred olives for this dish. Their bright green color and sweet, lightly salty flavor is difficult to duplicate. Sometimes you are lucky enough to find them pitted in a supermarket olive bar, but if not, here's the easiest way to pit them. Lay them on a cutting board, top with wax paper and pound lightly so they split open. The pit is then easy to remove with your fingers. .

THE SALMON: Wild salmon is always preferred, but whatever kind you buy, be sure it is center-cut fillets that are 1 to 1 1/4-inches thick and weigh 5 to 6 ounces each. Try to get them the same thickness so they get done at the same time. If one or two of them are thicker or thinner, put an X on the top of the parchment with a marker so you will know to leave it in the oven a couple of minutes longer or take it out a couple of minutes earlier.

THE MENU: You can't serve much with the salmon because the parchment takes up most of the plate. I either serve it with asparagus or green beans on the side. For a first course I like a green salad, but soup would work fine, too.

You can assemble the packets early the day of serving and refrigerate them. I give full credit to Bon Appetit magazine for this fabulous recipe which is from The Bazaar in Miami Beach, FL.

Slow Roast Salmon with Caramalized Onions & Olives in Parchment

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large brown onion, sliced about 1/8 inches thick
1 bay leaf
Kosher salt
1 cup Castelvetrano olives, pitted, cut into eighths
¼ cup drained capers
¼ cup raisins
6 tablespoons dark rum
2 tablespoons fresh lime juice
4 6-ounce salmon fillets, cut 1 to 1 ¼-inches thick, patted dry
Freshly ground black pepper
4 tablespoons coarsely chopped cilantro, divided,
plus more for serving
Lime wedges (for serving)

Oven Roasted Garlic Adobo Mexican Salmon

Oven roasted Mexican salmon is the perfect (secretly healthy) weeknight dinner! This easy salmon recipe uses lots of spices to pack a punch of flavor in the dish. The salmon is seasoned with garlic, ginger, and adobo. Even better, the whole dinner comes together in under 30 minutes! If you want to learn to cook the perfect oven baked salmon, this recipe is for you!

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you.

Having a delicious weeknight dinner in your recipe arsenal is never a bad idea! When the day is crazy and you need a quick, but impressive, 30 minute meal, this garlic, ginger, and adobo salmon is your answer!

Whether or not you've made salmon before, I have some helpful tips to guide the purchasing, storing, and cooking process of salmon! This recipe will inspire you to start cooking up more seafood dishes.

Ingredients to Season Mexican Salmon

The sauce that we use to season this salmon is really what makes the dish. It is everything!! We start out this Mexican salmon with some adobo sauce. If you've never cooked with adobo, it has the best smokey, ever so slightly spicy taste. It typically comes in a can of chiptole peppers, but you can also sometimes find just the adobo sauce in a jar if you'd prefer.

Next up we're adding garlic and ginger to the salmon sauce. Make sure to purchase fresh garlic and ginger. The flavor is so much stronger if you buy fresh. It really packs up punch!

Then finally, we're adding some dried spices - chili powder, cumin, and paprika - to round out this sauce! Trust me when I say this is going to be your new favorite! You could also use this sauce on shredded chicken for tacos if you were looking to use it multiple ways!

Purchasing & Storing Salmon

Making sure you purchase good quality fish will help any salmon recipe turn out for the better! Here's the thing about fish. It can turn from good to bad really quickly! So make sure you are doing everything you can to keep fresh fish at the correct temperature (30°F - 34°F).

Fresh fish stored in a refrigerator (typically 40°F) will have half of the shelf life as fish stored properly at 30°F - 34°F. This is why you see most fish stored on ice at the grocery store.

If you choose to purchase frozen fish, make sure the fish is kept in the freezer (0°F) until you are ready to use it. Then, the fish can be thawed in the refrigerator and treated like fresh fish.

A few helpful tips to consider when selecting a fresh piece of salmon:

Smell: Smell is one of the best tools for determining freshness. Take a sniff. The salmon should have a slight sea smell or no odor at all.

Feel/Texture: Look for salmon with flesh that is firm. The skin should spring back when pressed with a finger.

Sight/Appearance: The fish should be moist and glistening. Avoid bruises, dark spots, and signs of dryness.

How Can I Tell When Salmon is Cooked?

Overcooking salmon is one of the most common mistakes people make! Don't let this happen to you! Here's the best way to avoid over-cooked fish:

First, and maybe most importantly, cook the fish according to the piece of salmon you purchased. Meaning, there is not going to be one set cooking time for every piece of fish. The cooking time will vary depending on the thickness of YOUR fish.

It's recommended that fish is cooked 10 minutes for every inch of thickness, regardless of cooking method. This is a great place to start to estimate your cooking time.

If that scares you, or you really want to make sure your fish is completely cooked, I recommend using a thermometer. The recommended internal temperature for fish is 145 °F. I like to pull my fish off around 135 °F and allow it to rest and come to temperature.

Slow Baked Salmon with Herb Shallot Butter


  • 1 Tbsp olive oil
  • 2 lb salmon or arctic char skin-in or skin removed
  • ½ cup 1 stick butter, (softened)
  • 1 large shallot minced
  • 2 Tbsp chives chopped
  • 2 Tbsp dill chopped
  • 1 tsp lemon zest from 1 lemon, then cut lemon into wedges
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp capers drained




  • Tips: leave butter out in the morning so it's room temperature when you assemble dinner in the evening.
  • To make butter ahead: combine all ingredients for herb shallot butter, then mix to combine. If using same day, leave butter on counter at room temperature until needed. If using another day, refrigerate covered until needed, then allow to sit at room temp for 1 hour before spreading on fish.


Did you make this recipe? Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me, click here.

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How To Smoke Salmon On A Pit Boss

Canning salt, pickling salt, and kosher salt are all good choices. It takes about two days to smoke salmon in a smoker.

How to smoke Salmon (avec images) Recette

Cold smoked salmon is cured and then cooked on super low temperatures (normally under 80 degrees fahrenheit).

How to smoke salmon on a pit boss. Smokey sweet melt in your mouth salmon that is brined and. Whether you are entertaining guests or just cooking for the family, pit boss smoker recipes will bring you a meal everyone will love! Insert meat probe and smoke until internal temperature reaches 150° to 155°f.

In the morning take the salmon out of the brine and rinse in cold water. Once the smoker is to temp, lay salmon on grate, skin side down. Both ways are used to preserve salmon, but also to add delicious smokey taste to it.

This video shows a full recipe to prepare and smoke salmon. Once the brine is cooled, place the salmon into the large pot of brine. Take the easy way out by opting for a smoker that gives you the ability to pick between hot and cold settings.

The result is a delicious and versatile ingredient as the salmon can be eaten by itself or used in a variety. It’s worth pointing out there are a couple of ways to smoke salmon. Smoked salmon has a sophisticated and spectacular flavor.

Carefully roll the fish in the parchment paper to form a long cylinder. Even the most skilled pitmaster may find regulating the smoker internal temperature quite taxing. Top with fresh dill and serve.

Next twist the one end of the parchment to seal it good. Blot salmon with a paper towel, then set salmon skin side on a wire rack. Salmon smoked slow & low, pellet smoker recipe.

Lots of people smoke their salmon in lots of ways, and many of them are good. Smoked salmon recipes pit boss. Paired with a smoky mezcal, watermelon and lime cocktail.

Brush your salmon with the maple/orange juice glaze every hour while smoking. The best rub for fish you will ever make that brings out the flavor and makes it melt in your mouth good. Any pit boss worth his weight can smoke fish.

A green mountain grills pellet smoker is used in this recipe video. Once an hour, baste the salmon with pure maple syrup generously. Rinse the salmon fillet in cold water.

Place the rack on the smoker, and close the lid. That salmon just soaked up enough wood fired flavor you could taste the difference. Salmon can be prepared by using cold or hot smoke.

Turn your smoker to smoke to get the fire started, and place the salmon on a baking rack that's been sprayed with cooking spray. Don't let the smoker get above 180 degrees for best results. Smoke in your grill for about 60 minutes.

This same pellet smoker recipe will work with any brand of pellet smoker. By using the pit boss vertical smokers, you will really get the flavor out of any meat, fish, or chicken. This video shows a full recipe, to prepare and smoke salmon.

Place the salmon on a cedar plank. I don't find this to be too much smoke, but if you want a lighter smoke, finish the salmon without smoke or in a 200°f oven.) note about heat. How to prepare the perfect pit boss blackened salmon youtube the recipe adds to that flavor by incorporating a cedar wood plank and smoking it with sliced lemon on top.

Man oh man was it good! Dark or light, either one is fine. This is how to smoke salmon in your smoker right at home!

One of the more popular meats to smoke is salmon and for good reason. Recipe for a basic brine for smoked salmon. Lay salmon on paper towel and pat dry.

One option is to cold smoke. One of the most popular methods of preparation is smoking. Fire up your pit boss platinum series lockhart to 250°f.

Lay the lemon slices along the top of the salmon. Remove salmon from the refrigerator and wash off the cure in the sink, under cold water. Healthy and delicious dinner idea.

Easy recipe for those who have never smoked fish or looking for something new. The preparation time of these ribs is 15 minutes while it’s cooking time is 480 minutes. I have to work tomorrow on father's day, so tonight we broke out the new pit boss and my wife treated me to mango salmon, veggie kebabs, and grilled minty watermelon with feta!

For added flavor, lay the lemon and lime slices on top of the salmon at the beginning of the cooking process. Salmon is a popular fish that can be enjoyed in many different ways. If the salmon still has skin, remove it at this time.

Place in the fridge overnight. Smoked beef plate ribs with homemade barbecue sauce. Place salmon on top of dry brine and cover with the rest of the dry brine.

Smoked salmon can be used for appetizers, snacks, as an ingredient in recipes, or as a main course for a meal. Mix all bring ingredients together. Tear off a piece or parchment paper and lay it flat.

In a pan with sides sprinkle half of the dry brine on the bottom. If you've ever seen salmon bleed a white, creamy substance, that's a protein called. Our smoker recipes are easy to use and will result in a very delicious meal.

Place the fish, in this case a trout, near one end of the parchment. The recipe adds to that flavor by incorporating a cedar wood plank and smoking it with sliced lemon on top. Dry at room temperature for two hours, or until a yellowish shimmer appears on the salmon.

How to smoke salmon slow and low on a pellet smoker. It typically takes between 30 and 45 minutes for fillets to fully cook. Once salmon reaches temp, remove from smoker, let cool, plate, and enjoy!

Other than failing to dry your salmon long enough, the single biggest problem in smoking salmon is too high heat. Here i present 2 different methods. I find this is an ideal portion size and the smoke penetrates the salmon evenly.

But i’ve been smoking fish for many years, and i’ve developed a system that works well.

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Slow Roasted Wild Salmon with Mango-Cucumber Salsa Recipe

When I was about 10 years old, I decided I disliked beef and poultry enough that I would give them up for good. I was a pre-teen pescatarian, limiting my “animal” consumption to fish alone which created a bit of anxiety for my parents. The concern was that I wouldn’t get enough protein since I was still growing. Of course I was quite fine since I ate plenty of eggs, cheese, yogurt, legumes and nuts in addition to fish once a week. But I have always preferred seafood to animal protein, even to this day.

Then I met a cute boy in college who asked me out to dinner and I said yes and he took me to a…steak house. Hmmmmm……..A cute boy is a cute boy, so off I went. Ironically, the boy was a meat and poultry-eater, but not a fish eater. Opposites attract, I thought. Or hoped. That night I had my first bite of steak in many years and I actually thought it was delicious. Not delicious enough to turn me into a full-fledged carnivore, but I did continue to eat a little beef and chicken until very recently when I decided, once again, that I just don’t like beef at all and I only like chicken enough to have a bite. After all these years, I’m still a fish girl.

If you’ve hung around this blog long enough, you know that I married “the boy” and I’ve turned him on to almost all fish, except salmon. Once in a while he’ll have a bite to be nice, but he just can’t get into it. We tell the kids he’s “allergic.” But I absolutely love wild salmon and believe it or not, so does Mr. Picky! (“Love” might be a strong word, admittedly, but he always eats it.) We both think it’s delicious and since it’s so rich in important Omega-3 fats and a powerful antioxidant called astaxanthin, I like to find new ways to make it. (By the way, this is not the case with farm-raised salmon. Not healthy for you and bad for the environment.)

Slow roasting salmon is practically the only way I have cooked salmon in the last year. I just taught this method in my classes last month and everyone was so excited it. By cooking the salmon at a super low temperature (250 degrees) for a longer period of time, the fat just kind of melts into the fish and you don’t dry it out the way you might at 400 degrees which can cause the proteins to seize up a bit. I find wild fish to be a little tricky to get just right where it’s still moist and succulent, as opposed to tough and dry. Slow roasting is a dream and results in the most velvety salmon! Plus a bonus is that at such a low temp, you don’t damage the delicate Omega-3 fats. My son says he also likes this method because the house never smells like fish afterwards. It’s truly the perfect way to cook wild salmon!

Like I told my classes last month, this recipe is more about trying the technique of slow roasting and it’s not about the mango salsa here. I serve slow roasted salmon with lots of different salsas (try this one with corn and black beans), sauces ( I like this one with dill and cucumbers), dressings, or just a squeeze of citrus. Since it’s wild salmon season right now, I bet you can get your hands on some fantastic fish. I normally buy my wild salmon during the year from which ships it frozen on dry ice. It’s the best quality fish I can find. But starting in May, Grow in Manhattan Beach and Santa Monica Seafood have outstanding salmon and I haven’t been disappointed.

Needless to say, I will not be making salmon on Sunday for Father’s Day, but you certainly can. I guarantee, slow roasting is a game-changer!

Watch the video: Entertv: Σολομός με μέλι, τζίντζερ, λάιμ α μέρος


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