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  • 1 to 1 1/2 lb Faroe Island Salmon
  • 2 garlic cloves, sliced
  • light olive oil
  • kosher salt/pepper
  • 1/2 juice seedless orange
  • 1/2 juice lemon
  • 1/2 orange, sliced
  • 1/2 lemon, sliced
  • 2 to 3 sprigs rosemary
  • 2 tsp capers, chopped
  • 1/2 to 3/4 C cherry tomatoes, halved if large
  • Parchment paper

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Salmon Steamed in Parchment Paper is one dish you will want to prepare a few times a week! My favorite part is releasing the steam from the packet and smelling all of that goodness. I used super fresh Faroe Island Salmon for this recipe. Check out my recipe for Baked Fish in Parchment Paper if you are looking for a similar recipe using a white fish, like red snapper, grouper, cod, or any other flaky white fish.

Steamed salmon in parchment

Heat oven to 400 degrees. Rub about a tablespoon of olive oil on the top of the salmon. Season with kosher salt and pepper. Tear off a large piece of parchment paper. Place the seasoned salmon on top of the parchment.

a piece of salmon seasoned with salt and pepper

Squeeze the juice of one-half of the lemon and orange on top of the salmon. Add the garlic slices. Layer the sliced lemon and orange. Top with the fresh rosemary, cherry tomatoes and capers. Drizzle on just a touch more olive oil, salt and pepper.

The key to get a good steam is to wrap the salmon in the paper very tightly…make sure there are no openings. I typically like to bring the top together first then wrap the side edges. Place on baking pan. This salmon filet was about a pound and a half…it took about 30 minutes to finish. Decrease the baking time for a smaller filet. If you are unsure about whether or not the salmon is fully-cooked, go ahead and peek…just a little! Be sure to wrap back up immediately if you need to steam longer.

salmon wrapped in parchment paper

Serve with a side of sautéed spinach and Dauphinoise Potatoes…click here for recipe! Be sure to pour this incredible sauce on top of the salmon when serving. ENJOY my version of Steamed Salmon in Parchment!

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