Sesame Ginger Parchment-Baked Salmon

Sesame Ginger Parchment-Baked Salmon is the perfect balance of flavor, nutrition, and presentation. By sealing salmon with a sesame-ginger marinade and fresh vegetables inside parchment, the fish gently steams in its own juices, staying moist and flavorful. Each bite is infused with toasted sesame oil, zesty ginger, and a touch of honey sweetness.

This classic en papillote technique—borrowed from French cooking—creates an elegant, restaurant-quality dish without extra fuss or cleanup. Julienned carrots, bell pepper, and zucchini cook alongside the salmon, absorbing the savory-sweet sauce while keeping their vibrant colors. The result is a healthy, satisfying dinner that feels as special as it tastes.

Serve it straight from the parchment for a dramatic table-side reveal, letting guests enjoy the aromatic steam escape with the first tear. Perfect for weeknights or entertaining, this recipe makes healthy eating something to look forward to. Plus, it’s a complete meal ready in under 30 minutes—flavor, beauty, and ease all in one package.

Recipe Yield: 4 servings

INGREDIENTS

4 salmon fillets (6 oz each, skin removed)
1 medium carrot, julienned
1 small red bell pepper, thinly sliced
1 small zucchini, julienned
4 green onions, thinly sliced
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp honey
1 tbsp freshly grated ginger
2 garlic cloves, minced
1 tsp sriracha (optional, for heat)
1 tbsp sesame seeds, toasted
4 parchment paper sheets (12×16 inches)
Lime wedges, for serving

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 400°F (200°C). Lay parchment sheets flat on a work surface.

2. Make the marinade:
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha until smooth.

3. Assemble packets:
Place a salmon fillet in the center of each parchment sheet. Drizzle with equal amounts of marinade. Top with carrots, bell pepper, zucchini, sesame seeds, and half of the green onions.

4. Seal the parchment:
Fold the long edges of parchment over the salmon, then fold and crimp the ends to seal, creating a snug packet that traps steam.

5. Bake to perfection:
Arrange packets on a baking sheet. Bake for 14–16 minutes, or until salmon flakes easily with a fork.

6. Serve:
Carefully open packets (watch for hot steam). Garnish with remaining green onions and serve with lime wedges.

Helpful Tips to Perfect This Recipe

Use fresh ginger: Freshly grated ginger delivers a more vibrant, aromatic punch than powdered.
Cut veggies evenly: Matchstick-sized cuts help them cook evenly alongside the salmon.
Don’t overbake: Salmon continues to cook slightly after removal, so open packets promptly to avoid dryness.

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