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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!
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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
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.
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.
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.
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This was delish! A definite keeper. I discovered too late that the parchment paper box was empty, so I threw it all in a 9×13 baking dish and covered it with foil.
Hey Cheryl,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
Making this now!! Sauce is amazing
Th recipe is so easy. Can’t wait to eat it
Hey Janis,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
Watched you prepare this on your IG story– looks so yummy! I cannot wait to make this. Do you have another recommendation for charring the red pepper if I only have a glass top stove? Thank you so much! 🙂
Hey Coley,
You can just pop them under your oven broiler, just keep an eye on them! Let me know if you give the recipe a try, I hope you love it!! xx
Hi! I just put this in the oven and am so excited to try it tonight. I have lots of the red pepper sauce left.. any suggestions on ways to use it up?
Thanks!
Hi Meagan,
Thanks for giving the recipe a try!! The sauce would also be great to use on a sandwich or over pasta. Please let me know if you have any other questions! xTieghan
Can’t wait to try it! What else do you use the tzatziki sauce with? Not familiar with it. Thanks!!
Hey Amy,
You can also use tzatziki with any of my gyro recipes! Let me know if you give the salmon a try, I hope you love it!! xx
I made this last night, and ohhhh my gosh it was so good! Delicious! Will be making again for sure!
Hi Suade,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
I am assuming you should thaw frozen salmon before using it?
Hi Kaitlyn,
Yes, you will want to thaw the salmon first. I hope this recipe turns out amazing for you, let me know if you give it a try! xT
Recipe is a bit confusing regarding the olive oil and parchment paper folding.
I figured it out. Used 1/4 cup olive oil and drizzled on the potatoes. Folded the parchment paper in half and opened up. Used the creasing side (open) placed the potatoes and salmon on the crease as directed, folded over and pinched to the half moon shape.
Love your recipes!
Thank you!
Hi Sarah,
Sorry for the confusion, there is 1/4 cup of olive oil used in step 2. I hope you love the recipe, please let me know if you give it a try!! xx
Excellent!! Just replaced the red pepper sauce with a homemade pesto, very tasty and very delicate. Thanks for sharing your recipes.
Hi Liliane,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
I really want to make this recipe but the ingredient list and instructions are confusing. How much olive oil goes in the sauce, and what is the rest for? It looks like olive oil is also drizzled on the potatoes before cooking, but this isn’t stated in the instructions.
Hi Erika,
Sorry for any confusion, you are just going to use 1/4 cup of olive oil in step 2. Please let me know if you give the recipe a try or have any other questions! xx
Wondering with Janine if the skin is left on the salmon. One photo looks like I can see the skin but the rest look skinless to me. Thanks for your reply.
Hi Nikki,
I left the skin on mu salmon, but you can also totally have it removed if that is your preference. I hope this recipe turns out amazing for you, let me know if you give it a try! xx
Wish you would spend more time explaining how to fold and pinch the parchment paper. You assume too much. And you must not read the comments people make!
She reads all the comments.
No need to be so negative. All you have to do is politely ask if she can explain what it is that you do not understand. I didn’t have a problem following her directions and the salmon came out nicely with full of flavor. My family thoroughly enjoyed it.
Hi there,
So sorry for any confusion, you will just want to fold and pinch each side of the parchment until it is fully sealed. There really is no wrong way to do this. I do read each and every comment, trying my best to respond with 24 hours. Have the BEST weekend:) xTieghan
The negativity was unnecessary. Tieghan does so much work on this blog and I think, somehow, she manages to respond to every comment. I can’t begin to imagine how much time is spent creating the recipes, taking the pics, putting it all on the blog, and responding to our comments and questions! You could have asked for clarification in a much kinder and more respectful way.
WOW this looks good!! Can’t wait to make it.
Thanks Kristina, I hope you love the recipe!! xx
Can you add a photo of what the salmon packets look like when they are folded before they go into the oven?
Hi Dee – I was curious about this too, there are bunches of videos on YouTube showing how to do it
Hey Dee,
If you are on Instagram, I have a video on there today:) But really you just want to fold up all of the edges, no wrong way to do it, just make sure the packet is sealed on all sides. I hope you love the recipe!! xTieghan
Is this skin on salmon?
Hey Janine,
Yes, I used skin on salmon. Please let me know if you have any other questions, I hope you love the recipe!! xx
The recipe lists both ⅓ and ¼ c of extra virgin olive oil – is this an error? Not sure which measurement is for the sauce.
Looks like some olive oil is drizzled over potatoes before salmon is placed on them.
Hey Sarah,
Sorry for any confusion, for this recipe you will use 1/4 cup of olive oil. Let me know if you give it a try, I hope you love the recipe! xTieghan