Lemon Butter Salmon in Parchment Paper Recipe

Lemon butter salmon cooked in parchment paper with asparagus.

Lemon Butter Salmon in Parchment Paper Recipe

Course: Main Course

Cuisine: Seafood

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 1357kcal

Author: Becky Hardin

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

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

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 (16x12-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.

Video

Notes

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.

Nutrition