Salmon Baked in Parchment with Orange, Zucchini, and Summer Squash

by Andie Mitchell on July 24, 2013

salmon baked in a parchment paper

Have you made a meal in a parchment packet before? I hadn’t. But now, consider me a convert to this cooking method. Here’s why:

salmon baked in a parchment paper

It takes 20 minutes and requires barely any clean up. All you need is a long sheet of parchment, one fillet of fish (I used salmon, but I’ve since used haddock with similarly good results), a drizzle of high quality olive oil (I love California Olive Ranch Everyday olive oil), thin slices of garlic, rounds of citrus for moisture and flavor (orange, lemon, lime…), and any quick-cooking veggies you like (anything other than root veggies, which will take a lot longer to cook than the fish).

salmon baked in a parchment paper

Here is a fantastic video tutorial on folding the packet in the proper, half moon-shaped way. I, however, can’t help myself and like to do most things on a wing and a prayer, so I chose to fold the parchment tightly into a rectangle. (Thankfully it worked.)

salmon baked in parchment

The packet went onto a cookie sheet and into the oven for about 18 minutes and when it emerged, lunch was self-contained and served. I ate it straight from the parchment. Classy as a box of wine.

I couldn’t tell which I liked more: the softness of the just-steamed fish or the light citrus sauce that was created inside my little pouch. I spooned it over the salmon while eating, but eventually resorted to upending the parchment into my mouth. I’ve been known to do worse, though. Want to know what else I do? Most times, when I steam broccoli (not using a steamer basket–just putting broccoli in a pot filled with about an inch or so of simmering water), I pour the small amount of water remaining in the pot into a cup and then…wait for it…drink it. Yes, I am the grossest. I tell myself it’s because some of the vitamins and minerals have seeped out of the broccoli and into the water and that it would be a shame to pour them down the drain. Then again, I tell myself a lot of wack-a-doo things. So.

Back to the salmon in parchment. It’s summery, healthy, and quick and easy to make. I think you’re going to love it.

salmon baked in a parchment paper


Salmon Baked in Parchment with Orange, Zucchini, and Summer Squash

Yield: 4 Servings

Serving Size: 1 Packet

Calories per serving: 380

Fat per serving: 20g

Quick, healthy, and easy! Bake salmon to tender perfection in a packet with all of your favorite seasonal vegetables!


  • 4 12”x18” sheets of parchment paper
  • 2 medium zucchini, thinly sliced
  • 2 medium summer squash, thinly sliced
  • 4 six-ounce salmon fillets
  • salt
  • freshly ground black pepper
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons finely chopped parsley
  • 8 teaspoons olive oil (I like California Olive Ranch
  • 1 large orange, skin removed and sliced into rounds


  1. Preheat the oven to 350 degrees F.
  2. Lay a square of parchment paper on a clean work surface. Fold the parchment in half, creasing the paper, then open it like a book. Put a quarter of the sliced zucchini and a quarter of the summer squash in a mound on one side of the crease on the parchment paper and season with salt. Lay one fillet of salmon on top of the vegetables and season it with salt and pepper. Arrange a quarter of the garlic slices over the salmon. Sprinkle with a quarter of the parsley. Drizzle 2 teaspoons of the olive oil over the top of the salmon and vegetables and arrange a quarter of the orange slices over the top.
  3. Fold the parchment over the salmon to close. Fold the unsecured edges inward and over one another until you have formed a half moon shape. Put the sealed parchment packet on a baking sheet and repeat the assembly process with the remaining salmon fillets.
  4. Bake for about 18 minutes. Serve immediately in the packets or transfer the salmon and vegetables to serving plates and pour the sauce in each packet over the top.


Feel free to substitute other fish--halibut would work beautifully. Also, lemon can be used in place of the orange with similar results.

Nutrition Information: Calories 380, Fat 20g, Carb 14g, Fiber 4g, Sugars 9g, Protein 36g

Adapted from Simply Recipes

{ 17 comments… read them below or add one }

Leah July 25, 2013 at 4:40 am

OMG, this looks like the perfect summer treat. I love how well presented your food is, I wish mine looked like that.


Hannah July 25, 2013 at 6:26 am

I love salmon and I love a speedy clean up in the kitchen, so this is right up my alley. I must point out that this is well-balanced, Mediterranean diet inspired dish too. Really too many reasons not to try it.


Lauren @ The Highlands Life July 25, 2013 at 8:18 am

I love salmon and easy clean up is even better. A perfect dish to enjoy with a glass of wine out on the back porch.


Aggie July 25, 2013 at 9:03 am

I love the easy prep & clean up of packets like this! I’ve made a couple, but not often and never with salmon. The addition of orange sounds amazing!


Judith July 25, 2013 at 10:46 am

At last! A great solution to my dilemma over salmon. My husband loves it; I don’t. I do love most other fish though. Now I can make one packet with salmon for him and one with a different fish for myself and the flavors won’t mingle as they do when I cook them next to each other.
I’m off to the fish store…..thanks so much! Looks delish.


Maggs July 25, 2013 at 4:26 pm

WOW! That sounds amazing! Guess I know what my family is having for dinner tonight! Thanks Andie!


Aimee Tucker July 25, 2013 at 5:59 pm

This looks so so good!! Can’t wait to try it. Loving the sub-blog about your Mom. Great!!


Hootie July 25, 2013 at 7:23 pm

Winning!!!! This looks great and a lot less messy than laying lemons under salmon and cooking it stovetop!

Question: Did you use fresh or frozen salmon? Do you think I could safely go from frozen? I love frozen foods as buying in bulk is how I roll :) thanks


Toni July 25, 2013 at 7:32 pm

Love this! Quick question, i usually do the packet cooking with tin foil, is there a difference using parchment paper? Thanks!


Sara July 26, 2013 at 3:23 am

This is exactly what i was searching, am currently on a paleo diet and its hard to find some good recipes.


Linda K July 26, 2013 at 3:55 pm

I love this method of cooking and use it often. I like the quick clean up and simplicity of it along with the flavourful sauce that it creates. I have included potatoes in mine – just cut them in thin disks a la scalloped style. Great post – yum!


Wendy July 27, 2013 at 8:10 pm



Aimee Tucker July 30, 2013 at 7:39 pm

Did I go wrong somewhere? The orange when I ate it was a little bit bitter to me. Otherwise I enjoyed this recipe a lot. And that is saying a lot since I don’t eat salmon if I don’t have to ;-)


Jessica August 3, 2013 at 7:11 am

Oh wow, just found your site and the food looks amazing. I’m going to have to do this next time I cook salmon. Never would have thought to use orange. I so need to get out of the meat and 3 veg thinking and your food really starts to get my creative juices flowing. I’m going to scourer your site now for receipts. thanks!


adame November 2, 2013 at 4:14 am

This looks so so good!! WOW


Lauren January 28, 2015 at 4:56 pm

I just made this last night and it was AMAZING. So so good. I scaled it down for only two filets and with a side of tabbouleh it was enough for FOUR meals. I followed the recipe to a T :)


Breanne May 3, 2015 at 8:08 pm

I just made this tonight with lemon instead. So good! I have trouble finding recipes for fish that aren’t crazy on ingredients and this was great. Thanks for sharing!


Leave a Comment

Previous post:

Next post: