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Soy-Ginger Salmon in Parchment
Ingredients
Directions
Ingredients
2 tbsp
lime juice
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2 tbsp
minced fresh cilantro
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2 tbsp
hoisin sauce
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4 tsp
soy sauce
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2 tsp
minced garlic
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2 tsp
minced fresh ginger
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2 tsp
toasted sesame oil
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1 tsp
honey
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0.25 tsp
crushed red pepper flakes
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2 c
sliced shiitake mushroom caps
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2
heads baby bok choy, quartered
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2
carrots, cut into thin sticks
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1
red bell pepper, cut into thin strips
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0.33 c
chopped green onion
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4 oz
6-oz. salmon fillets
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Soy-Ginger Salmon in Parchment

Salmon stays nice and moist when you bake it in a packet, with sweet-spicy hoisin glaze and perfectly crisp-tender veggies. (You can bake in parchment or foil—either one works fine.)

4 servings

  1. Preheat the oven to 425°F. Have 4 parchment or foil squares ready (about 11 or 12 inches by 15 or 16 inches—the size of the precut parchment squares you can buy at the grocery store).
  2. Whisk together the first 9 ingredients (lime juice through red pepper flakes) in a bowl, and set aside.
  3. Divide the veggies evenly among the 4 parchment or foil packets. Drizzle with half of the marinade. Lay the salmon fillets on top of the veggies and drizzle with the remaining marinade.
  4. Bring the sides of the packets over the salmon, and fold all of the open edges over twice, creasing firmly to seal. Place the packets on a rimmed baking sheet and bake 8 to 10 minutes. Serve immediately.

Recipe by Tara Tuckwiller