If you’re searching for a healthy, no-fuss dinner idea, this baked salmon in parchment checks every box. It’s a simple, foolproof way to make juicy salmon—and the parchment paper seals in all that buttery, garlicky flavor. This meal feels fancy enough to serve guests but takes barely 15 minutes in the oven.
Why You'll Love This Baked Salmon Recipe
- Healthy and light: Packed with protein, omega-3s, and fiber-rich veggies.
- One-pan and low-mess: Everything cooks inside the parchment paper—just toss the liner after.
- Perfect for meal prep or date night: It’s versatile, quick, and elegant enough for special occasions or entertaining.
- Kid-friendly: The subtle lemon garlic flavor is approachable and not overpowering (my kids gobbled this up!).
Ingredients You’ll Need
- Salmon filets – Rich in healthy fats and protein. Choose fresh or properly thawed frozen fillets.
- Potatoes – Thinly sliced Yukon Gold or Russet potatoes work best to cook through quickly.
- Asparagus – Trim the tough ends; they steam beautifully in the parchment.
- Lemon – You’ll use both zest and juice in the marinade, plus thin slices for garnish.
- Garlic – Adds bold, aromatic flavor when baked.
- Butter & olive oil – For richness and moisture.
- Dijon mustard – Offers a tangy depth that balances the lemon.
- Honey or agave – Just enough sweetness to round out the flavors.
- Salt & pepper – For seasoning.
- Fresh parsley – For brightness and color.
How to Make Baked Salmon in Parchment
1. Make the Marinade
In a large bowl, whisk together melted butter, olive oil, minced garlic, Dijon mustard, honey, salt, pepper, chopped parsley, and the zest and juice of one lemon.
2. Marinate the Salmon and Potatoes
Add the salmon filets and thinly sliced potatoes to the bowl and gently toss to coat in the lemon garlic marinade.
3. Assemble the Parchment Packets
Lay parchment paper bags (or sheets) on a baking pan. Layer marinated potatoes, followed by asparagus, and top with salmon filets. Place a lemon slice on each filet.
4. Seal and Bake
Fold or crimp the parchment edges to fully seal the packet. Bake at 400°F for about 15 minutes or until the salmon reaches an internal temperature of 145°F.
5. Serve
Open the packets carefully to release the steam. Plate and serve immediately, garnished with extra parsley if desired.
Tips for Success
- Use a mandolin to thinly slice potatoes evenly so they cook all the way through.
- Don’t overbake the salmon. Check with a thermometer or gently flake with a fork.
- Parchment is key – not foil. It traps steam, giving you moist salmon without drying it out.
Ingredient Swaps & Variations
- Swap potatoes for sweet potatoes, zucchini, or cauliflower.
- Use green beans instead of asparagus.
- Sub maple syrup for honey or agave.
- Add red pepper flakes for a little heat.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm in the oven at 300°F or microwave in short intervals.
- Freezing is not recommended as the texture of cooked salmon and asparagus can suffer.
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This salmon baked in parchment is the kind of go-to recipe you’ll come back to again and again. Easy enough for weeknights, special enough for date night—give it a try and let me know how it turns out!
Make it a Complete Meal
Dinner + Dessert
Pair this baked salmon with these easy air fryer cookie cups that easily bake up in just 10 minutes. See the video below to see how you can enjoy both dinner + dessert in under 30 minutes!
Baked Salmon in Parchment
Equipment
- Parchment paper bags (or one large sheet of parchment paper)
- baking pan
- - Cutting board
- knife
- Mandolin* (optional)
- Large bowl
- Whisk or fork to mix the marinade
Ingredients
- 4 salmon filets
- 2 large potatoes thinly sliced
- 1 lemon zested and juiced
- 1 lemon thinly sliced
- 1 lb asparagus washed and trimmed
- 4 tbsp melted butter
- 6 tbsp olive oil
- 1 tbsp garlic minced
- 1 tbsp dijon mustard
- 1 tbsp honey or agave syrup
- 2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Add the butter, olive oil, garlic, dijon mustard, honey, salt, pepper, fresh parsley and the zest and juice of one lemon into a large bowl. Mix until well combined then add the salmon filets and potatoes to coat in the lemon garlic marinade.
- Lay parchment paper bag on a sheet pan. Add a layer of potatoes, then asparagus. Gently place your marinated salmon filets over the asparagus and top each filet with lemon slices.
- Fold and scrunch the open edges of the parchment paper to ensure it is fully enclosed.
- Bake for 15 minutes or until the internal temperature of the thickest part of your salmon reaches 145 degrees Fahrenheit.
- Remove from the parchment paper and place on a serving dish. Serve immediately.
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