Parchment Paper Salmon

Seafood is the best type of meat there is. It’s healthy, flavorful, and filling. Just look at the salmon…


I feel really sorry for people who can’t eat shellfish. They’re missing out. A lot.

Why is it that salmon is pronounced so nasally? Why can’t we pronounce it like almond? Makes sense, no? Instead we sound like we have a cold every time we say it. I wonder how the British say it.


When we visited my grandma in Asia, she took us to a seafood restaurant. It was really interesting, because the restaurant was a very nice building, but right next to it was an open air market for seafood. Apparently, the two were conjoined. You were supposed to choose what you wanted on the table that night (the fishies were still swimming) and the men there would ask you how you wanted it prepared. After that was all settled, the men took the fish, shrimp, crabs, etc. from the tank while you went to the restaurant. Of course, you didn’t see them kill them. But seriously, Asians take freshness very seriously.


Obviously, here we cannot go to that great of lengths for our seafood. It’s expensive. But that makes us even more grateful for it.


This is an easy recipe for salmon. This salmon is so juicy. Plus, you can use any seasoning you want– Old Bay, cajun, you name it! The list goes on and on. The best part of this is that you can do anything for this!

Merry Christmas!

x Audrey

Parchment Paper Salmon


  • 8-10 oz fillet of salmon
  • olive oil
  • salt
  • pepper
  • parsley
  • 1 lemon
  • parchment paper


  1. Preheat oven to 400° F. Take out a large piece of parchment paper, enough to amply envelop the piece of salmon. Fold in half.
  2. Drizzle olive oil, salt, pepper and parsley onto one half of the parchment paper. Place the piece of salmon on top, and drizzle the above ingredients over it, plus a few good squeezes of lemon juice.
  3. Fold the other half over, and crimp the edges together so the salmon is tightly sealed inside the parchment paper. Place onto a baking sheet and bake for about 20 minutes in the lower 1/3 of the oven.
  4. Take the salmon out (the parchment paper should be puffed up). Let rest for about 5 minutes. Then carefully open your package and enjoy!

*we had about 3 lb of salmon and we sliced it into 5 fillets

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