Salmon in Parchment
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

I originally found this recipe over at After trying it once, I discovered the changes I wanted to make to the recipe. The original recipe is shared below, along with notes at the end of the changes I made. Hope you enjoy!

Course: Main Course
Servings: 2 Servings
  • Parchment Paper
  • 6 Small Potatoes Optional
  • 10 Asparagus spears
  • (2) 8 oz Salmon filets (skinless, boneless, center-cut)
  • Salt to taste
  • Black pepper to taste
  • 1 tsp Extra virgin Olive Oil
  • 1-2 TBSP Tarragon Fresh, if possible
  • 1 Stick Butter Unsalted
  • 1-2 TBSP Lemon juice
  • 1 Small Onion
  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.

  3. Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

  4. Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.

  5. Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.

  6. Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.

  7. Tarragon butter:

  8. Cream butter in mixer until smooth and very creamy

  9. Add tarragon, onion, and lemon juice

  10. Mix until well blended

  11. Spread butter on parchment paper and refrigerate until set

  12. Spread butter on parchment paper and refrigerate until set

Recipe Notes
  • In step 5 of the directions, I eliminate the potatoes entirely. I use a pat (1 tbsp) of the tarragon butter and place it on the salmon before wrapping it in the parchment pocket
  • I don't like the way the asparagus turns out when its cooked in the parchment pocket with the salmon, so I cook it on the stove in a skillet of hot water for 3-5 minutes, then dunk it in a cold water/ice bath to stop the cooking process.  Drizzle the asparagus with melted tarragon (Kiev) butter  just before serving with the salmon. 
  • Typically I serve this dish with a roasted garlic & olive oil couscous, long grain and wild rice, or Jasmine rice