By Becky Hardin
Published Feb 14, 2017
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!
5-Star Review
“Very tasty and I’m not a big salmon fan.” -Linda Mercier
Ingredients1x2x3x
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
Video
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.
Equipment
- Parchment Paper
- Baking Sheet
Becky’s Tips
- Very slowly whisk in the heavy cream followed by the lemon juice/zest to avoid curdling the sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Cooking salmon in parchment paper (also known as salmon en papillote) gently steams the fish, creating perfectly tender (and never dry!) filets.
We prefer parchment paper since there is less chance of it sticking and we’re not cooking at a super high temperature.
We use the asparagus as a buffer to prevent sticking, but even so, salmon skin should not stick to parchment paper since parchment has natural nonstick properties.
More Salmon Recipes To Try
- Salmon with Avocado
- Brown Sugar Salmon
- Air Fryer Salmon
- Grilled Salmon with Avocado Salsa
Lemon Butter Salmon in Parchment Paper Recipe
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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
