Next Post
Chewy Chocolate Peanut Butter Bars.
This post may contain affiliate links, please see our privacy policy for details.
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
I made this last night with your homemade tzatziki and added some asparagus. It was delicious and my partner (who is not big on salmon) loved it too! Thank you for another amazing recipe!!
Hey Liv,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
I love the recipes on HBH and this one was no exception, however, I think the recommended cook time is too hot and too long for salmon. I’d recommend 350 degrees for 7-12 mins based on your taste preference. I find, especially with high quality fish, that lower temps and shorter cook times yield a succulent and flavorful result when compared with the more dense tending toward dry result I got with this version.
Hey Leah,
Thanks for giving the recipe a try and sharing your feedback:) xTieghan
Loved this recipe. The roasted red pepper sauce is yummy and would go great with so many other recipes. And cooking in the parchment made clean up SO easy. Will definitely be making again!
Hi Noell,
Thanks so much for making this recipe and sharing your feedback!! xx
Great flavor! I made extra tzatsiki and put it on a cucumber and tomato salad to serve on the side. The only thing I did differently was unwrap the salmon and put it on broil for a few minutes at the end to get the sauce and potatoes a bit more crispy. I will definitely make it again.
Hey Tanya,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
Hey Tieghan,
Another recipe tried another 5 star review. Not only did I love it may be the best salmon recipe you’ve ever shared or I’ve tried. I shared it with my trainer at boot camp and he said it was amazing so that’s two great reviews. Your food is simply amazing and you do such a great job!! I didn’t even add the tzatziki sauce but the red pepper sauce is so delicious!! Not only the salmon but I put it on French Bread omg so incredibly delicious just love it! Thanks so much for sharing it was a hit!!
Hey Mike,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! Thanks so much for your kind message! ? xx
So so good!! I’ve never thought of preparing salmon and potatoes together, especially this way, and it was AMAZING! Going into our rotation. My husband just said “that salmon is something I’ll crave.”
Hey Chelsey,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
I want to make this and have some friends who are vegan, do you think portobello mushrooms would go well on top of the potatoes in place of salmon for those who can’t have it? Any other recommendations for an accommodation? 🙂
Hey Emily,
Totally, mushrooms would be great or even cauliflower! Please let me know if you give the recipe a try, I hope you love it! xx
I can’t even say how good this is! I wanted to lick the parchment for the extra sauce! Will definitely make again!
Hi Debbie,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
This was so flavorful and enjoyed by the entire family. I served it with roasted asparagus. I had some leftover pepper sauce so I’m brainstorming ideas for other ways to use it. Any suggestions?
Hey Jojo,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! You could put it on a sandwich or over pasta. ☘️Tieghan
This was delicious! We made the called-for amount of sauce (4 servings) and only had 2 servings of salmon, and I feel that this is one of those rare dishes that *doesn’t* benefit from an overload of sauce (we put on way more sauce than Tieghan has in her pictures, lol!). Next time we make it I’ll do less sauce on each serving.
We happened to have some store-bought tzatziki that we threw on top and it really really made the dish — highly recommend something with a bit of creamy tang on top to balance things out, as Tieghan suggests. I can envision feta or a creamy goat cheese working well if no tzatziki.
Hey Meghan,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
This was one of my favorite salmon recipes!! Made it twice in one week lol. Used the leftover pepper sauce on pasta for lunch the next day which was fantastic. Second time I made it I did a whipped goat cheese and zucchini on the bottom which was so good!!!
Hey Susie,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
Thanks for the recipe. The flavors and technique were great. My only comment was while the Red Pepper sauce was delicious, the recipe seems to call for a lot more sauce than what is used.
Hi Meredith,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
This was delicious. I made extra sauce and saved it in the fridge. I used it a few days later. I blended a bit more and added some cream, butter, parmesan cheese, tossed it with some rotini, added some chives, basil and some grated parmesan … over the top delicious
Hi Kimberly,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT
I made this tonight and it was so delicious! My husband confessed he didn’t think he was going to like it as he likes his salmon crispy but he LOVED it!
We will make it for our next dinner party as it’s easy and a beautiful presentation
Hi Pat,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
I made this last night and it was fantastic! This is certainly entering my dinner rotation and it was so easy.
Hey there,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
I’m not big on fish (unless it’s sushi), but my husband loves fish so I gave it a shot. This was my first time cooking fish and it turned out so well! Even I liked it! He wants this in our regular rotation now. ?
Hi Kaley,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx