Baked Sesame-Ginger Salmon in Parchment

Why You’ll Love This Recipe

The combination of sesame oil, soy sauce, honey, and fresh ginger creates a perfectly balanced sauce that enhances the flavor of the salmon. Cooking the salmon in parchment ensures it remains moist and tender while absorbing all the aromatic flavors. This recipe also packs in vegetables like zucchini and red onion, making it a well-rounded, nutritious meal. The best part? Each serving is individually wrapped, making it both elegant and practical for portion control and easy cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 teaspoon sesame oil

• 2 tablespoons soy sauce

• 2 tablespoons grated fresh ginger

• 1 teaspoon garlic powder

• 2 tablespoons honey

• Pinch of red-pepper flakes

• 2 large zucchini, halved lengthwise and thinly sliced

• 1 red onion, halved and thinly sliced

• 1 lime, quartered

• Four 6-ounce skinless salmon fillets

• 4 teaspoons sesame seeds

Directions

1. Preheat the oven to 350°F. Prepare four pieces of parchment paper (about 15 by 17 inches). Fold each piece in half to create a crease, then unfold and set aside.

2. In a small bowl, whisk together the sesame oil, soy sauce, grated ginger, garlic powder, honey, and red-pepper flakes to combine.

3. For each parchment packet, lay a quarter of the zucchini in an even layer on one side of the parchment paper, followed by a quarter of the red onion. Squeeze one lime segment generously over the vegetables.

4. Place a salmon fillet on top of the vegetables. Brush the salmon generously with the sesame-ginger sauce and sprinkle 1 teaspoon of sesame seeds on top.

5. Fold the empty side of the parchment over the salmon, then fold the two edges inward to seal the packet. Make several creases to ensure it’s fully closed.

6. Repeat with the remaining ingredients, creating three more packets. Transfer the packets to a baking sheet and bake for 16 to 18 minutes or until the salmon is fully cooked.

7. Once baked, carefully open the parchment packets. You can either serve the salmon and vegetables directly on the plates or cut slits in the parchment and serve in the paper for an elegant touch.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 16–18 minutes

• Total Time: 30 minutes

Variations

• Vegetables: Feel free to substitute or add other vegetables such as bell peppers, mushrooms, or asparagus.

• Sauce: For a different flavor profile, swap the honey with maple syrup or add a splash of rice vinegar for extra tang.

• Protein: If you prefer another protein, you can use chicken breasts or white fish fillets instead of salmon.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat the salmon and vegetables in the oven at 350°F for about 10 minutes, or until heated through. You can also microwave it for 1-2 minutes, though the texture may differ slightly.

FAQs

1. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Be sure to thaw them thoroughly in the refrigerator before cooking.

2. Can I make this dish ahead of time?

You can prepare the parchment packets ahead of time and store them in the fridge for up to 4 hours before baking.

3. Can I use other types of fish in this recipe?

Yes, white fish like cod or tilapia would work well with this recipe. Just adjust the cooking time based on the thickness of the fillets.

4. Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you use tamari or a gluten-free soy sauce alternative.

5. How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

6. Can I grill this instead of baking it?

Yes, you can grill the parchment packets over medium heat for about 12-15 minutes. Just be sure to monitor closely so the packets don’t burn.

7. How do I prevent the parchment paper from burning?

To prevent burning, make sure the parchment is properly sealed, and the edges are folded in a way that minimizes direct exposure to the oven’s heating elements.

8. Can I use olive oil instead of sesame oil?

Sesame oil provides a distinct flavor, but if you don’t have it, olive oil is a fine substitute, though it will change the flavor profile.

9. Can I freeze the salmon packets?

Yes, you can freeze the prepared parchment packets before baking. Freeze them for up to 3 months and bake directly from frozen, adding a few extra minutes to the cooking time.

10. Can I add more spice to this dish?

Yes, you can increase the amount of red-pepper flakes or add a dash of chili paste or sriracha sauce to spice things up.

Conclusion

This Baked Sesame-Ginger Salmon in Parchment is a simple, yet delicious way to enjoy a nutritious meal with minimal effort and cleanup. The vibrant combination of ginger, honey, and sesame creates a sauce that pairs beautifully with the salmon, while the vegetables provide a fresh, healthy addition. Whether you’re making it for a quick weeknight dinner or impressing guests at a dinner party, this recipe is a win every time.