Whenever my siblings or I go up and visit our Mum and her husband on Lummi Island, we usually come home with something: Homemade jam, garden-fresh zucchini, eggs from the chickens, etc.
The last time my sister went to visit, she came back to Seattle with salmon & halibut from their recent fishing trip in Canada. The best part? She brought some for us too!
One of my favorite ways to cook salmon is to bake it in parchment paper. Also known as salmon en papillote, if you are feeling fancy.
It’s super easy, fast and delicious.
Salmon en Papillote
salt & pepper
1 package fresh dill
- Preheat your oven to 350F.
- Tear off a long piece of parchment paper. How long? About 3 times as wide as your fish, if in doubt use more. You can always trim off the extra, but you will be out of luck if it is too short.
- Put the parchment paper on a baking sheet and lay the fish on top.
- Season the fish with salt, fresh ground pepper and lemon juice.
- Add lemon slices and fresh dill.
- Cover the fish with the rest of the parchment paper and roll/crimp the edges together. Be sure to seal it up well so no steam or juice can escape while cooking.
- Bake for 15-25 minutes, depending on the thickness of your fish.
This method also works well for other types of fish. You can even add veggies (zucchini, cherry tomatoes, etc.) to the packets or make additional veggie packets.