Lemon Butter Salmon in Parchment Paper

By Becky Hardin

Published Feb 14, 2017

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Lemon Butter Salmon in Parchment Paper is my favorite way to cook a healthy and delicious seafood meal at home! Asparagus and onion topped with succulent salmon, lemons, and thyme, and drizzled in lemon butter. This salmon in parchment is so easy and restaurant-quality impressive.

Ingredients for Lemon Butter Salmon

I love everything about this salmon recipe. While the salmon in parchment method is the focus of this recipe, it’s the lemon butter sauce that brings all the flavor. The sauce is…everything.

• Lemon Butter Sauce: This delectable sauce is made from semi-dry white wine, shallot, butter, heavy cream, and the juice and zest of a whole lemon– yum!
• Asparagus: This hearty vegetable holds up well to steaming in the parchment paper.
• Red Onion: Adds a touch of bite and sweetness to the dish.
• Salmon: We used 6-ounce fillets for this dish. You can remove the skin, or just place it skin-side down over the veggies.
• Lemon: Adds brightness and freshness to the dish.
• Thyme: Adds a balancing herbal flavor.
• White Wine: A semi-dry white wine like Chardonnay works perfectly on the fish as well as in the sauce. Plus, you’ll have enough to serve with your meal– win-win! If you’re not a wine drinker, chicken or vegetable broth will work here.
• Brown Sugar: Dark brown sugar adds just a touch of warmth and sweetness to this dish.

Variations on Salmon in Parchment Paper

This lemon butter sauce pairs so well with the salmon and asparagus, but it also works well with other fish and veggies. Firm white fish, like pollack, halibut, or cod, tastes so good with butter sauce.

Other hearty veggies that work well include green beans, broccoli florets, halved Brussels sprouts, or green peas in their pods.

How to Store and Reheat 

Although this lemon butter salmon in parchment paper is designed to be eaten in one night, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. We recommend enjoying the salmon cold for the best flavor, but you can gently reheat it in the oven if you prefer.

We do not recommend freezing this recipe, as the lemon butter sauce has a tendency to split once thawed.

Serving Suggestions

This lemon butter salmon in parchment paper is a self-contained meal all in one. But if you’re looking to add a starch, we like steamed white rice or garlic mashed cauliflower.

Notes from the Test Kitchen

The bright flavors, simple prep, and zero cleanup make this lemon butter salmon recipe an absolute dream. Date night at our house has never been easier!

Recipe Card

Lemon Butter Salmon in Parchment Paper Recipe

4.47 from 26 votes

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 2

Author: Becky Hardin

Print Rate Pin

Lemon Butter Salmon in Parchment Paper is an easy, healthy, and delicious dinner recipe that I can really get behind. No mess, no fuss, just good food!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Parchment Paper
• Baking Sheet

Ingredients 

1x2x3x

For the Lemon Butter Sauce

• ▢ ½ cup semi-dry white wine we used Chardonnay
• ▢ 1 shallot minced
• ▢ 1 cup unsalted butter cut into 12 pieces (2 sticks)
• ▢ ¼ cup heavy cream room temperature
• ▢ 1 whole lemon juiced and zested

For the Salmon

• ▢ 6 stalks asparagus trimmed
• ▢ 4-6 slices red onion very thinly sliced
• ▢ 4 teaspoons olive oil
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ 2 (6-ounce) salmon fillets
• ▢ 6 slices lemon very thinly sliced
• ▢ 4 sprigs fresh thyme
• ▢ 2 teaspoons semi-dry white wine
• ▢ 4 teaspoons dark brown sugar

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Instructions 

For the Lemon Butter Sauce

• In a small saucepan, combine the wine and the minced shallot. Bring to a boil and reduce the temperature to medium heat until the liquid reduces to 2 tablespoons.
  ½ cup semi-dry white wine, 1 shallot
• Reduce heat to low and whisk in the butter, two pieces at a time, until butter is fully incorporated.
  1 cup unsalted butter
  
• Whisk in cream, lemon juice, and zest.
  ¼ cup heavy cream, 1 whole lemon
  
• If serving immediately, keep warm in a bowl set over hot water. If serving at a later date (within 3 days), pour the butter in a covered dish and keep in the fridge. When ready to use, warm gently, in the microwave, and whisk before serving.

For the Salmon

• Preheat oven to 375°F. Fold 2 (16×12-inch) parchment paper rectangles in half lengthwise.
  
• Place 3 stalks of asparagus then 2 onion slices, in the middle, and near the fold of each parchment paper.
  6 stalks asparagus, 4-6 slices red onion
• Drizzle vegetables lightly with olive oil and sprinkle with salt and pepper.
  4 teaspoons olive oil, Kosher salt and freshly ground black pepper
  
• Place salmon fillets on the vegetables and drizzle with olive oil. Season the salmon with salt and pepper.
  2 (6-ounce) salmon fillets
• Lay lemon slices and fresh thyme on the salmon.
  6 slices lemon, 4 sprigs fresh thyme
• Drizzle each salmon with 1 teaspoon white wine.
  2 teaspoons semi-dry white wine
  
• Sprinkle each salmon with 2-teaspoons brown sugar.
  4 teaspoons dark brown sugar
  
• Fold the parchment paper over the salmon and vegetables, at the fold. Starting at one corner, crimp the edges to seal the parchment packet. Be sure to fold and seal the edges tightly so no steam escapes.
  
• Brush the tops of the salmon packets with olive oil.
• Set the salmon packets on a baking sheet lined with foil.
• Bake at 375°F, on the center rack, in the oven for 15-16 minutes, depending on personal preference. Do not open while baking.
  
• Remove salmon from the oven and, carefully, cut open the top of the packet and serve the salmon in the paper. If desired, remove the skin before serving.
  
• Warm the lemon butter and drizzle it over the salmon.
  

Becky’s Tips

• Very slowly whisk in the heavy cream followed by the lemon juice/zest to avoid curdling the sauce.

Storage: Store lemon butter salmon in an airtight container in the refrigerator for up to 3 days.

Calories: 1357kcalCarbohydrates: 22gProtein: 38gFat: 122gSaturated Fat: 68gPolyunsaturated Fat: 9gMonounsaturated Fat: 36gTrans Fat: 4gCholesterol: 371mgSodium: 1269mgPotassium: 1207mgFiber: 4gSugar: 14gVitamin A: 3812IUVitamin C: 36mgCalcium: 124mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Lemon Butter Salmon in Parchment Paper Step by Step

Make the Lemon Butter Sauce: In a small saucepan, combine ½ cup of semi-dry white wine and 1 minced shallot. Bring to a boil and reduce the temperature to medium heat until the liquid reduces to 2 tablespoons. Reduce the heat to low and whisk in 1 cup of unsalted butter, two pieces at a time, until butter is fully incorporated.

Thicken the Lemon Butter Sauce: Whisk in ¼ cup of heavy cream, and the juice and zest of 1 lemon. If serving immediately, keep warm in a bowl set over hot water. If serving at a later date (within 3 days), pour the butter in a covered dish and keep in the fridge. When ready to use, warm gently, in the microwave, and whisk before serving.

Prep the Parchment Pockets: Preheat oven to 375°F. Fold 2 (16×12-inch) parchment paper rectangles in half lengthwise.

Add the Veggies: Place 3 stalks of asparagus then 2 onion slices, in the middle of each parchment pocket, and near the fold of each parchment paper. Drizzle vegetables lightly with olive oil and sprinkle with salt and pepper.

Add the Salmon: Place 1 (6-ounce) salmon fillet on each pile of vegetables and drizzle with olive oil. Season the salmon with salt and pepper. Lay 3 lemon slices and 2 sprigs of fresh thyme on each of the salmon filets. Drizzle each salmon with 1 teaspoon white wine.

Sprinkle Over the Sugar: Sprinkle each salmon with 2 teaspoons of dark brown sugar.

Fold the Parchment Pockets: Fold the parchment paper over the salmon and vegetables, at the fold. Starting at one corner, crimp the edges to seal the parchment packet. Be sure to fold and seal the edges tightly so no steam escapes.

Bake the Parchment Pockets: Brush the tops of the salmon packets with olive oil. Set the salmon packets on a baking sheet lined with foil. Bake at 375°F, on the center rack, in the oven for 15-16 minutes, depending on personal preference. Do not open while baking.

Open the Parchment Pockets: Remove the salmon from the oven and, carefully, cut open the top of the packet and serve the salmon in the paper. If desired, remove the skin before serving.

Drizzle Over the Sauce: Warm the lemon butter and drizzle it over the salmon.

More Salmon Recipes To Try

• Salmon with Avocado
• Brown Sugar Salmon
• Air Fryer Salmon
• Grilled Salmon with Avocado Salsa