Salmon in Parchment – Terrifyingly Easy

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Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there’s really no good way to check if it’s done, and so you’re basically going on time and experience, and this can be scary for even grizzled old chefs.


2 large, center-cut salmon filet, 8 or 9 ounces each, boneless-skinless
2 sheets of parchment cut into large heart shape (the surface area of half your “heart” should be a little bigger than the size of a large dinner plate)
seasoning to taste
salt and pepper to taste
drizzle of olive oil or butter
cooked potatoes and veggies as needed.
*Note: I served mine with a very light mustard aioli, which was simply mayo, Dijon, lemon juice and a touch of garlic.
Bake for 15 minutes at 400 degrees F., then let sit 4-5 minutes before cutting open.

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