Community Recipe
from [simonset]
Parchment Paper Fish

Parchment Paper Fish

  • Yield: 4 servings


  • 2 pound(s) salmon or other firm fish filet baked



• Parchment paper

• 4 (6 to 7-ounce) portions salmon filet (or other firm fish)

• Salt and freshly ground black pepper

• 1 bunch scallions, cut into 3-inch pieces on an angle

• 1/2 pound shiitake mushrooms, stemmed and sliced

• 3 to 4-inch knob ginger, peeled and thinly sliced

• 4 large cloves garlic, peeled and thinly sliced

• 3 tablespoons honey

• 2 tablespoons rice wine vinegar

• 3 tablespoons tamari sauce


Preheat oven to 375 degrees F.

Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes

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Parchment Paper Fish recipe