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Busy weeknights call for something delicious but easy. This recipe is super easy, so fresh, and incredibly flavorful! Everything is cooked together in a parchment paper pouch creating an almost mess-free dinner. Flavorful roasted red pepper and sun-dried tomato sauce is spooned over each fillet before being wrapped up and roasted in parchment paper. Thinly sliced potatoes sit underneath the salmon, catch all the yummy flavor, and create an all-in-one dinner. It’s fresh, cozy, and basically dishes-free. Add a little tzatziki and herbs on top and this dinner feels special with very little work!
Why You’ll Love this Recipe
- Fast prep, minimal cleanup, super juicy salmon
- An all-in-one meal – thinly sliced potatoes, healthy salmon, and flavorful roasted red pepper and sun-dried tomato sauce
Ingredient Notes
- Jarred roasted red peppers: drain well and blot so the sauce isn’t watery
- Oil-packed sun-dried tomatoes: keeps a little of that flavorful oil in the sauce
- Potatoes: slice paper thin so they cook with the salmon; a mandoline on the thinnest setting helps
- Spices: smoked paprika + a pinch of cumin = warmth without overpowering
- Herby Finish: dill + basil brighten the rich sauce; tzatziki adds cool creaminess
The Story behind this recipe
Slowly my family is warming up to the idea of fish for dinner. Yes, we may have a couple of stragglers that are still having a hard time (mom and Asher). But even my brothers are now on board for a good poke bowl or piece of salmon…Creighton included. I LOVE this!
In the past, it was really just my dad who enjoyed any kind of fish, so having more of the family requesting fish for dinner has been a welcomed change.
Red is for sure the big fish guy. He inspired last week’s poke bowl and this week’s parchment baked salmon.
The Process
Using a parchment paper packet is an Italian way of cooking fish. To put it simply, you’re creating a packet out of parchment paper for your food to cook inside of. Not only does this save on mess and dishes, but cooking your food in parchment steams the food and cooks everything in their own juices.
Cooking food this way preserves nutrients and creates and insane amount of flavor. All of the aromas are trapped inside the parchment paper. Meaning you can get away with using less ingredients, and still come away with a delicious dinner.
Everything cooks really fast this way too.
Step-by-Step: Parchment Paper Packets
- Make the roasted red pepper sauce: All you need is jarred roasted red peppers and oil-packed sun-dried tomatoes. Mix them up in a blender with olive oil, honey, garlic, lemon, paprika, cumin, chili flakes, salt, and pepper until mostly smooth with a little texture.
- Fold the parchment: Start with a large sheet, fold in half. Pinch the seams together to enclose everything inside.
- Layer: Arrange the thinly-sliced potatoes in a single layer to one side of the parchment paper, season, place the salmon on top; spoon 1-2 spoonfuls of red pepper sauce over each filet
- Seal: Fold parchment over and crimp along the curve with tight, overlapping folds so the steam stays trapped
- Bake on the bottom rack until the potatoes are tender and salmon is steamed
How to tell your meal is ready
The packets will puff and you will hear a sizzle, the salmon will flake easily with a fork, the potatoes will be tender when pierced through the packet with a fork or thin knife.
Reader-Tested Swaps and Variations
- Sweet potatoes for a sweeter base, texture is slightly softer
- Greens: add a handful of arugula on top after baking for peppery freshness, or serve with roasted broccolini on the side
- One big fillet: Build one large parchment packet on a sheet pan (same method)
- Spicier: Add chili flakes or a pinch of pepper in the sauce
- Dairy-free: Skip the tzatziki and finish with lemon zest and more herbs
Make-Ahead, Storage, and Reheat
- Sauce: make ahead and refrigerate; flavors deepen as it rests
- Packets: assemble in the morning; keep chilled and bake before serving
- Leftovers: cool, then refrigerate in airtight containers; salmon can go into salads or grain bowls. It would be great to pair with orzo or a simple cucumber-tomato salad for a Mediterranean plate
- Reheat: warm gently, covered, just heated through to keep the salmon moist
Can I make one large salmon fillet instead of individual packets?
Yes, build one big parchment packet and crimp it well so the steam is trapped. Bake and check the oven for these cues: puffed packet, soft sizzle, salmon flakes and blush center.
My potatoes finished before the salmon (or vice versa). How do I fix that?
Slice potatoes paper-thin and lay in a single layer. If they’re thicker, start them in the oven briefly before assembling or cook the potatoes separately for extra crisp edges.
Can I make the red pepper sauce ahead? What about leftovers?
The sauce can be made ahead and chilled. It only gets tastier! Leftover sauce is great on pasta, in rice bowls, or spread on sandwiches or wraps.
How should I store and reheat leftovers?
Cool completely, then refrigerate salmon and potatoes in airtight containers. Reheat, covered, just until warm or enjoy cold salmon on bagels, salad or sandwiches.
Looking for more simple, seafood recipes? Here are a few favorites:
Red’s Favorite Spicy Tuna Poke Bowls
Garlic Butter Creamed Spinach Salmon
Honey Garlic Salmon Soba Noodle Bowls
Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt
Lastly, if you make this Parchment Baked Roasted Red Pepper Salmon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Parchment Baked Roasted Red Pepper Salmon
Servings: 4
Calories Per Serving: 544 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 jar (16 ounce) roasted red peppers, drained
- 1/2 cup oil packed sun-dried tomatoes, drained
- 1/4 cup extra virgin olive oil
- 2 teaspoons honey
- 4 cloves garlic, smashed
- 2 tablespoons lemon juice
- 2 teaspoons smoked paprika
- 1/2 teaspoon cumin
- red pepper flakes
- kosher salt and black pepper
- 2 small potatoes, very thinly sliced
- 4 (6-8 ounce) salmon fillets
- tzatziki, for serving
- fresh dill and basil, for serving
Instructions
- 1. Preheat the oven to 425° F. Fold 4 large pieces of parchment paper (about 15×16 inches) in half. 2. In a blender, combine the red peppers, sun-dried tomatoes, olive oil, honey, garlic, lemon, paprika, cumin, chili flakes, salt, and pepper. 3. Working on one side of the creased parchment, layer the potatoes, and season with salt and pepper. Place the salmon over the potatoes and spoon over 1-2 spoonfuls of the red pepper sauce. Repeat with the remaining ingredients to make 4 packets. 4. To close, fold the parchment over salmon, pinching to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet. Bake on the bottom rack until the potatoes are tender, about 15-20 minutes.5. Serve the salmon topped with tzatziki and fresh herbs.
This post was originally published on March 3, 2022
Made this three nights ago. ABSOLUTELY delicious and the salmon just fell apart in chunks. No clean up, perfection !
Wow thank you so much Patrice! So glad this recipe turned out well for you! Have a great weekend! xT
My family loves this meal. I don’t do the potatoes underneath but a big pan of crispy roast potatoes instead and a side of brocollini
Hey Emma,
Happy Sunday!🍂🍁 Thanks a lot for making this recipe so often and your comment, love to hear it always turns out well! x
This recipe is SPECTACULAR! I made it yesterday for Mother’s Day supper and everyone loved it! It’s one of the best salmon recipes we’ve ever had. Once again, a slam dunk recipe from your collection! Thank you!
Hey Tracey,
Amazing!! So glad to hear that this recipe was enjoyed, I appreciate you making it! Happy Monday! xT
Miss Tieghan does it again! This was such a flavorful and simple dish! I will definitely be making this again! I followed another reviewer’s suggestion and used sweet potatoes instead, which was such a complimentary substitution!
The only change I’d make next time would be to cook the fish and the potatoes separately. My fish took much longer than the potatoes to cook. In fact, I had to open the parchment paper and remove the potatoes to keep them from becoming mashed potatoes (talk about a messy endeavor!).
Keep ‘em coming Tieghan! You make me a better chef!
Sincerely,
HBH fan
Thank you so so much Krystal! I appreciate the feedback! xT
I made this tonight and it was delicious! The red pepper sauce could also be used for bruschetta.
Hey Maureen,
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
I have to feed a large table who all have dietary restrictions but this recipe checks all the boxes… How can I prepare this as a whole salmon fillet in the oven instead of in individual parchment pouches?
Thanks,
Stephanie
Hi Stephanie,
You could just skip the pouches and do the filet in one big piece and wrap in one big parchment. I hope you love the recipe, please let me know if you give it a try! xT
Super easy, make ahead, quick clean up! Perfect for weeknight dinner or even a small gathering.
Hey Nicolette,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
Made this tonight, super delicious! Even my 6 year old daughter loved it. Would appreciate suggestions to use the leftover roasted red pepper sauce, thank you!
Hi Hanine,
Love to hear that this recipe was enjoyed, thanks so much for making it and your comment! The red pepper sauce is great on pasta or a sandwich! Have a great Wednesday! xx
This turned out really well! I used it to bake a whole filet for lunch meal prep. Served with an orzo salad (orzo, diced cucumber, diced fresh tomato, olive oil, Mediterranean seasonings). So good and easy to prepare. Thanks!
Hi Mel,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
This was awesome! The sauce was absolutely amazing. I subbed sweet potato slices instead of regular potatoes and added broccoli to the sheet pan. I served everything with whole wheat couscous. Clean up was a breeze, as well.
Hey Djienne,
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️
This is probably a dumb question but what do you do with the skin? I also make your BBQ salmon crispy tacos all the time and wonder the same thing. For that recipe I’ve been cutting the skin off when I cube the salmon??
Hey Miranda,
The skin is totally up to you! You can cut it off before baking, you can leave it an eat around it, you could even leave it and eat it, it’s really personal preference:) Please let me know if you have any other questions! xTieghan
I plan to make this for a special dinner. Can I make the sauce the day before? Also how far ahead can I prepare the packets? I absolutely love all your recipes!
Hey there,
Thanks so much! Yes, you can definitely make the sauce the day before and you could do the packets the morning of and bake when you are ready to serve. Please let me know if you have any other questions! xx
Can the salmon be cooked a day in advance and be served cold/room temperature?
Hi Cindy,
I prefer this to be served warm and fresh from the oven:) Please let me know if you have any other questions! xTieghan