Parchment Paper Salmon Recipe

This baked parchment paper salmon recipe will give you a tender salmon perfect for dinner. Paired with middle east condiments like saffron and black caraway, this salmon will be full of flavor and will impress you for sure.


  • 10.5 ounces of salmon fillet
  • 4 cherry tomatoes
  • 2 champignon mushrooms 
  • 1 medium carrot
  • 1 red paprika (or bell pepper)
  • 1 teaspoon black caraway
  • 1 teaspoon white sesame
  • 1 tablespoon olive oil
  • a few stigmas of saffron


Prepare the vegetables

  1. Place a pot with water on high heat, so by the time you finish preparing the vegetables, the water will boil.
  2. Peel the carrots and cut the top and bottom. Cut the carrot in half and chop it into sticks.
  3. Wash the red paprika and cut it in half. Take out the seeds and then chop the paprika in sticks, similar size to the carrot ones.
  4. Peel the mushrooms and take out the stem. Slice the mushrooms in six.
  5. Blanch the carrots, the paprika, and the cherry tomatoes by adding them to the boiling water for 2 minutes. Then, place them in a bowl with cold water (with ice).
  6. Peel off the tomatoes.

Prepare the parchment paper salmon

    1. Cut the salmon in half (approx. 5 ounces/piece).
    2. Divide the vegetables in half, and use only half of them for a parchment paper salmon.
    3. In the middle of a clean parchment paper place the carrot sticks.
    4. Add the paprika sticks and the mushrooms on both ends, and finish by adding the tomatoes.
    5. Season with some salt and pepper.

Add a Comment

Your email address will not be published. Required fields are marked *