baked almond-honey salmon

In baking, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 06.13.11 at 11:58 pm

another cooking lesson with mom in her kitchen… except this time, i was teaching mom how to cook! :) i’ve been having fun taking mom & dad on some culinary adventures in clean eating & cultural cuisine. on a recent visit, mom had some fresh coho salmon fillets in the fridge and i thought it would be the perfect opportunity to channel my inner julia! and so it became a lesson on cooking en papillote

quoi? en papillote (french for ‘in parchment’) is a cooking technique where you bake food in a folded parchment paper bag (placed in a baking dish) and essentially steam the ingredients to lock-in the juicy flavours. although some may think it’s fancy-schmancy, it’s quite a simple way to prepare fish and poultry. perfect for an easy weeknight meal or weekend brunch-a-roo…

and check out that coho salmon… gorgeous, isn’t it?

almond-honey marinade:
combine & fold together the following ingredients in large prep bowl:
– 3 tbsp honey
– 1 tbsp extra-virgin olive oil (evoo)
– 1/2 cup whole almonds (crushed in mortar & pestle)
– dash of ground nutmeg

baked coho salmon:
– pre-heat oven to 350F
– place 4 fillets of fresh coho salmon in almond-honey marinade, cover both sides evenly (using your hands to roll the salmon fillets in the marinade bowl)
– carefully place almond-encrusted, marinated fillets into cooking parchment paper, in a baking dish
– add 1 large shallot (rough chop) over salmon fillets
– fold cooking parchment paper into a packet & tightly fold paper bag inside baking dish
– bake salmon for 20min at 350F, or until fish is cooked

– after removing baking pan from the oven, use scissors to cut a small opening in the parchment paper and tear the packet open. be careful of the steam escaping from the papillote.

food styling:
– plate baked salmon on a large serving platter
– pairs well w/ quinoa or rice pasta

  1. That looks wonderfully simple, but rich at the same time. Just delicious.


  2. I love when I’m the one giving my mom directions in the kitchen. Isn’t it the best feeling? Almost like I’m a professional chef…..right. Anyways, this looks extremely tasty, great job!


    • yes, so fun to play chef and have mom help out as sous-chef. mom taught me about the joy of cooking for family & friends at an early age, so it’s great to be able to teach her some new things in kitchen now. :)


  3. I just made this…along with mushrooms and Brussel sprouts and omg, so amazing. Easily one of my new favorite dishes.


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