Asian-Marinated Salmon en Papillote
Recipe type: Main Dish, Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 salmon fillets
  • 4 scallions,sliced, white and green parts separated
  • 2-3 cloves garlic, minced
  • 1” piece of ginger, sliced thinly
  • 2 tsp lemongrass, minced
  • 2 tbl soy sauce
  • 2 tbl olive oil
  • 1 tbl rice vinegar
  • 1 tbl teriyaki sauce
  • zest and juice of ½ lime
  • 2 heads baby bok choy
  • ½ cup petite carrots
  • 8 mushrooms, sliced
  • salt and pepper to taste
  1. Pre-heat oven to 375 degrees and prepare 4 large pieces of parchment by folding them in ½
  2. Combine scallions, garlic, ginger, lemongrass, soy sauce, olive oil, rice wine vinegar, teriyaki sauce, lime zest and juice in a bowl and whisk together
  3. Pour marinade over salmon in a dish or large ziploc bag and refrigerate for 20 minutes, turning halfway through
  4. Arrange vegetables next to the seam in the parchment paper. Lay salmon fillet on top. Season with salt and pepper and then fold over parchment.
  5. Seal the edges of the parchment from one side to another to create a closed crescent shape. Place salmon en papillote on a baking tray into the oven and bake for about 15-20 minutes until salmon is cooked and the top of the parchment is starting to brown.
  6. Remove from the oven, allow to cool about 5 minutes and carefully open the parchment paper. Plate the salmon with the vegetables.
  7. Serve and enjoy!
Recipe by Jackie Ourman at