Salmon Steamed in Parchment Paper

Steamed Salmon in Parchment is one of the easiest ways to lock in flavor and moisture without any mess. Each salmon filet is gently cooked en papillote—a French method where fish or meat is sealed in parchment paper and steamed in its own juices.

With lemon slices, cherry tomatoes, white beans, fresh herbs, and a splash of white wine, this method delivers tender, flaky salmon bursting with fresh flavor. Everything cooks together in the oven, and cleanup is as easy as tossing the paper.

Why You Will Love This Steamed Salmon in Parchment Recipe

• Moist and Tender Salmon – Cooking the salmon in parchment paper keeps it juicy and perfectly flaky, without drying out.
• Nutritious – Packed with omega-3s, fiber-rich cannellini beans, and fresh vegetables, this meal is light, yet satisfying.
• No Mess Cooking Method – Parchment paper seals in all the goodness and makes cleanup a breeze.
• Customizable and Versatile – You can mix and match vegetables, herbs, and liquids for a different flavor profile every time.
• Great for Meal Prep – Each portion is cooked and served in its own pouch, making it easy to store or reheat later.
• High Protein Meal – The combination of salmon and beans provides a generous serving of your daily protein needs.

Ingredient Substitutions

• Salmon filets – You can substitute with steelhead trout, cod, halibut, or arctic char. Just adjust cooking time based on thickness.
• Lemon pepper seasoning – Swap for a mix of 1 tsp lemon zest + 1/2 tsp black pepper + 1/2 tsp garlic powder.
• Cannellini beans – Use chickpeas, butter beans, navy beans, or omit altogether for a lighter dish.
• White wine – Substitute with lemon juice, orange juice, or a splash of low-sodium chicken or vegetable broth.
• Fresh thyme – Use fresh dill, rosemary, tarragon, or even Italian seasoning.
• Optional Vegetables and Add-Ins for Inside the Parchment:
  • Snow peas
  • Julienned carrots
  • Thin asparagus spears
  • Zucchini ribbons
  • Baby spinach or kale
  • Sliced bell peppers
  • Red onion or shallots
  • Sliced olives
  • Capers for added brininess

How to Prepare Steamed Salmon in Parchment

1. Preheat your oven to 400°F (200°C).
2. Pat the salmon filets dry and season both sides with lemon pepper.
3. Cut two large sheets of parchment paper. In the center of each, layer 3 lemon slices.
4. Place one salmon filet on top of each lemon bed.
5. Top each filet with half of the cherry tomatoes, a pinch of salt, and half of the cannellini beans.
6. Add two sprigs of fresh thyme to each packet, then pour two tablespoons of white wine over each.
7. Fold the top of the parchment over the salmon and fold in the edges tightly to form a sealed packet.
8. Place both parchment packets on a baking sheet and bake for 20–25 minutes.
9. Transfer each parchment packet to a shallow bowl or dish. Carefully open to release the steam.
10. Drizzle with olive oil, sprinkle with chopped parsley, and serve with lemon wedges.
11. Serve alone, or with steamed rice, roasted potatoes or orzo.

How to Serve and Store Leftovers

• To Serve: Serve the steamed salmon directly in its parchment pouch with a fork and a wedge of lemon. Pair with rice, quinoa, roasted potatoes, orzo, and/or crusty bread to soak up the juices.
• To Store: Let the packets cool, then refrigerate in an airtight container for up to 3 days. Reheat in the oven at 300°F (150°C), or unwrap and microwave gently.

Frequently Asked Questions

• Can I use frozen salmon? Yes, just be sure to fully thaw and pat dry before seasoning and assembling your packet.
• Do I need to seal the parchment a certain way? Start folding from the top down and then crimp the sides tightly to seal. You want the packet to be snug so steam stays trapped inside.
• Can I make this ahead? Yes, assemble the packets up to 6 hours ahead and refrigerate. Bake just before serving.
• Can I use foil instead of parchment paper? Parchment is preferred for steaming, but foil can be used in a pinch. Just don’t seal it too tightly if you want a gentle steam rather than a baked texture.
• What sauces go well with this? A drizzle of lemon garlic aioli, herbed yogurt, or a dollop of tzatziki are excellent finishing touches.

More Easy Salmon Recipes to Love

• Bang Bang Salmon Bites
• Air Fryer Salmon with Tomato Cream Sauce
• Salmon Puttanesca Pasta
• Creamy Spinach Stuffed Salmon
• Salmon with Dijon Cream Sauce
• Easy Air Fryer Salmon

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GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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