Randy Mayor
4 servings (serving size: 1 salmon fillet and 1/4 cup leeks)

Cooking this fish in a parchment pouch uses both the radiant heat of the oven and steam inside the packet to produce moist, succulent results. Toasting and grinding the spices takes a little extra time but pays off with vivid flavor. Total time: 45 minutes.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 5 ingredients in a small skillet over medium heat; cook for 1 minute or until fragrant. Transfer toasted spices to a spice grinder or coffee grinder; grind until fine.

Step 3

Cut 4 (12-inch) squares of parchment paper. Place 1 fillet in center of each square. Sprinkle evenly with salt and spice mixture; top fillets evenly with leeks. Fold paper; seal edges with narrow folds. Place packets on a baking sheet. Bake at 425° for 20 minutes or until puffy and lightly browned. Place on plates; cut open. Serve immediately.

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Ratings & Reviews

Interesting and delicious

March 23, 2016
I've made this a few times now and use pre-made 5 spice seasoning so it is much faster and easier.  It always comes out moist with this preparation.  And clean up is a breeze.

texaseats's Review

July 23, 2014

nadjanovotny's Review

March 15, 2014
It's okay, but the spices take away from the salmon flavor.

JaneDeb1's Review

March 06, 2013

Camden's Review

August 24, 2011
Delicious flavor and beautiful presentation. My only suggestion would be to add salt to the recipe, as you would usually salt any salmon. Delicious flavor and aroma!