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salmon with broccoli and lemon slices in parchment paper
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Easy Baked Salmon in a Bag

This easy baked salmon in a bag recipe is bursting with flavor and moisture, you wouldn't believe how easy it is, or that it's done in less than 25 minutes. It's cooked in parchment paper to maintain moisture without any effort. Plus, it's got the easiest clean up ever.
Course Main Course
Cuisine American, French
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Author Rebecca

Equipment

  • knife
  • cutting board
  • Measuring Cups
  • Measuring Spoons
  • Parchment Paper
  • baking sheet

Ingredients

  • 4 ounce wild salmon fillet thawed
  • ½ whole potato yukon gold or russet
  • 1 cup chopped seasonal vegetables zucchini, broccoli, cauliflower, carrots, cabbage, etc
  • ½ lemon
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar or white wine
  • ½ tablespoon Italian seasonings
  • salt, pepper to taste

Instructions

  • Preheat oven to 425 degrees F. Thinly slice ½ russet potato, 1 c vegetables, and ½ lemon. Set aside.
  • Set one long piece of parchment paper on a cookie sheet.
  • Place slices of ½ potato on parchment paper (and flat vegetables if any), then place 4 oz salmon filet on top of potatoes, skin side down. Top with other vegetables, if any.
  • Drizzle 1 tbsp olive oil, 1 tbsp red wine vinegar*, ½ tbsp Italian seasoning, and a pinch of each salt & pepper over salmon. Place lemon slices from ½ lemon on top of salmon.
  • To close packet, fold parchment paper over salmon and vegetables, then tuck one corner under itself, continue to fold paper at an angle so it's tightly secured. Tuck final piece of paper under whole packet so it's secure. You're essentially folding each side onto the last side you folded. That ensures it's all closed up. Refer to photo of enclosed packet for how it's supposed to look before it goes in the oven. 
  • Place in oven, and cook for 15-18 minutes, or until vegetables are fork tender, or cut easily with your fork. Salmon will be done cooking by this point. Serve and enjoy.

Video

Notes

  • Thinly sliced potatoes will cook fastest.
  • Swap russet potatoes for yukon gold, fingerling, or red potatoes.
  • Use seasonal vegetables like zucchini, asparagus, onions, carrots, broccoli, cauliflower, etc
  • Swap red wine vinegar for white wine, chicken broth, or white wine vinegar.