The Ultimate Salmon in Parchment Recipe

Name: The Ultimate Salmon in Parchment
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter; 2 tablespoons curry powder; 1 fresh red chile, roughly chopped; 1 clove garlic, peeled; Kosher salt and freshly ground black pepper; 2 tablespoons fennel seeds, toasted; 2 tablespoons coriander seeds, toasted; 1/2 tablespoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 (6-ounce) salmon fillets, boneless and skin removed; 1 lemon, juiced; 16 mussels, cleaned and de-bearded; Extra-virgin olive oil; 3 scallions, finely sliced, for garnish; 1/4 bunch cilantro, for garnish; 1 cup couscous; 2 tablespoons chopped fresh cilantro leaves; 1/2 teaspoon lemon zest; 4 frozen cubes of chicken stock (about 2 tablespoons per cube)

Servings: persons

1 stick unsalted butter
2 tablespoons curry powder
1 fresh red chile, roughly chopped
1 clove garlic, peeled
Kosher salt and freshly ground black pepper
2 tablespoons fennel seeds, toasted
2 tablespoons coriander seeds, toasted
1/2 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets, boneless and skin removed
1 lemon, juiced
16 mussels, cleaned and de-bearded
Extra-virgin olive oil
3 scallions, finely sliced, for garnish
1/4 bunch cilantro, for garnish
1 cup couscous
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon lemon zest
4 frozen cubes of chicken stock (about 2 tablespoons per cube)

1
Preheat oven to 350 degrees F. Place 2 sheet trays in oven to warm.
2
To make the curry butter: Combine ingredients in a food processor and pulse until smooth.
3
To prepare the Salmon and Mussels: Begin by making a seasoning with fennel and coriander seed and salt and pepper.
4
Pound spices in a mortar and pestle, or grind with a coffee grinder, until you have a rough powder.
5
In a large mixing bowl combine couscous, cilantro, lemon zest and half the spice mix.
6
Stir well to combine, drizzle with olive oil, then divide evenly among 4 large pieces of parchment (big enough to create a folded pocket for the salmon).
7
Nestle into the couscous 1 frozen chicken stock cube for each portion.
8
Top with the piece of salmon and then sprinkle with remaining spice mix.
9
Squeeze lemon juice over the top of each piece of fish and couscous then set 4 mussels around the fish in each packet.
10
Fold over the parchment to create a pocket and trim paper to make a heart shape.
11
Crimp over the edges, working from one end to the other to secure the paper tightly then brush with olive oil so the paper doesn't burn.
12
Carefully transfer the parchment pockets to the hot sheet trays (you will probably need to put 2 per tray) then bake in the oven for 20 to 25 minutes.
13
When done, the paper will puff up.
14
Cut open tableside with scissors, top with curry butter, and shower with fresh chopped scallions and cilantro.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 stick unsalted butter, 2 tablespoons curry powder, 1 fresh red chile, roughly chopped, 1 clove garlic, peeled, and more.

Yes, The Ultimate Salmon in Parchment falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Ultimate Salmon in Parchment

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions