Lemon Butter Salmon in Parchment Paper is my favorite way to cook a healthy and delicious seafood meal at home! Asparagus and onion topped with succulent salmon, lemons, and thyme, and drizzled in lemon butter. This salmon in parchment is so easy and restaurant-quality impressive.

Lemon butter salmon cooked in parchment paper with asparagus.

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Ingredients for Lemon Butter Salmon

I love everything about this salmon recipe. While the salmon in parchment method is the focus of this recipe, it’s the lemon butter sauce that brings all the flavor. The sauce is…everything.

  • Lemon Butter Sauce: This delectable sauce is made from semi-dry white wine, shallot, butter, heavy cream, and the juice and zest of a whole lemon– yum!
  • Asparagus: This hearty vegetable holds up well to steaming in the parchment paper.
  • Red Onion: Adds a touch of bite and sweetness to the dish.
  • Salmon: We used 6-ounce fillets for this dish. You can remove the skin, or just place it skin-side down over the veggies.
  • Lemon: Adds brightness and freshness to the dish.
  • Thyme: Adds a balancing herbal flavor.
  • White Wine: A semi-dry white wine like Chardonnay works perfectly on the fish as well as in the sauce. Plus, you’ll have enough to serve with your meal– win-win! If you’re not a wine drinker, chicken or vegetable broth will work here.
  • Brown Sugar: Dark brown sugar adds just a touch of warmth and sweetness to this dish.

Variations on Salmon in Parchment Paper

This lemon butter sauce pairs so well with the salmon and asparagus, but it also works well with other fish and veggies. Firm white fish, like pollack, halibut, or cod, tastes so good with butter sauce.

Other hearty veggies that work well include green beans, broccoli florets, halved Brussels sprouts, or green peas in their pods.

lemon butter salmon on top of parchment paper
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How to Store and Reheat 

Although this lemon butter salmon in parchment paper is designed to be eaten in one night, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. We recommend enjoying the salmon cold for the best flavor, but you can gently reheat it in the oven if you prefer.

We do not recommend freezing this recipe, as the lemon butter sauce has a tendency to split once thawed.

close up view of lemon butter being poured onto salmon

Serving Suggestions

This lemon butter salmon in parchment paper is a self-contained meal all in one. But if you’re looking to add a starch, we like steamed white rice or garlic mashed cauliflower.

Notes from the Test Kitchen

The bright flavors, simple prep, and zero cleanup make this lemon butter salmon recipe an absolute dream. Date night at our house has never been easier!

5-Star Review

“Very tasty and I’m not a big salmon fan.” -Linda Mercier

Recipe Card

Lemon Butter Salmon in Parchment Paper Recipe

4.47 from 26 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 2
Author: Becky Hardin
Lemon butter salmon cooked in parchment paper with asparagus.
Lemon Butter Salmon in Parchment Paper is an easy, healthy, and delicious dinner recipe that I can really get behind. No mess, no fuss, just good food!
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients 

For the Lemon Butter Sauce

  • ½ cup semi-dry white wine we used Chardonnay
  • 1 shallot minced
  • 1 cup unsalted butter cut into 12 pieces (2 sticks)
  • ¼ cup heavy cream room temperature
  • 1 whole lemon juiced and zested

For the Salmon

  • 6 stalks asparagus trimmed
  • 4-6 slices red onion very thinly sliced
  • 4 teaspoons olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 2 (6-ounce) salmon fillets
  • 6 slices lemon very thinly sliced
  • 4 sprigs fresh thyme
  • 2 teaspoons semi-dry white wine
  • 4 teaspoons dark brown sugar

Instructions 

For the Lemon Butter Sauce

  • In a small saucepan, combine the wine and the minced shallot. Bring to a boil and reduce the temperature to medium heat until the liquid reduces to 2 tablespoons.
    ½ cup semi-dry white wine, 1 shallot
  • Reduce heat to low and whisk in the butter, two pieces at a time, until butter is fully incorporated.
    1 cup unsalted butter
    butter pushed by a knife from a white plate into a saucepan with a whisk.
  • Whisk in cream, lemon juice, and zest.
    ¼ cup heavy cream, 1 whole lemon
    heavy cream poured into sauce in a saucepan.
  • If serving immediately, keep warm in a bowl set over hot water. If serving at a later date (within 3 days), pour the butter in a covered dish and keep in the fridge. When ready to use, warm gently, in the microwave, and whisk before serving.

For the Salmon

  • Preheat oven to 375°F. Fold 2 (16×12-inch) parchment paper rectangles in half lengthwise.
    A person's hand is holding a piece of parchment.
  • Place 3 stalks of asparagus then 2 onion slices, in the middle, and near the fold of each parchment paper.
    6 stalks asparagus, 4-6 slices red onion
  • Drizzle vegetables lightly with olive oil and sprinkle with salt and pepper.
    4 teaspoons olive oil, Kosher salt and freshly ground black pepper
    2 stacks of asparagus topped with red onion and olive oil.
  • Place salmon fillets on the vegetables and drizzle with olive oil. Season the salmon with salt and pepper.
    2 (6-ounce) salmon fillets
  • Lay lemon slices and fresh thyme on the salmon.
    6 slices lemon, 4 sprigs fresh thyme
  • Drizzle each salmon with 1 teaspoon white wine.
    2 teaspoons semi-dry white wine
    overhead view of 2 salmon filets on top of asparagus and onions and topped with lemon slices and thyme.
  • Sprinkle each salmon with 2-teaspoons brown sugar.
    4 teaspoons dark brown sugar
    2 salmon filets on top of asparagus and topped with lemon slices, thyme, and brown sugar.
  • Fold the parchment paper over the salmon and vegetables, at the fold. Starting at one corner, crimp the edges to seal the parchment packet. Be sure to fold and seal the edges tightly so no steam escapes.
    Hands folding salmon in parchment paper.
  • Brush the tops of the salmon packets with olive oil.
  • Set the salmon packets on a baking sheet lined with foil.
  • Bake at 375°F, on the center rack, in the oven for 15-16 minutes, depending on personal preference. Do not open while baking.
    oil brushed over salmon in parchment paper pockets on a baking sheet.
  • Remove salmon from the oven and, carefully, cut open the top of the packet and serve the salmon in the paper. If desired, remove the skin before serving.
    hand ripping open a parchment paper pocket on a baking sheet.
  • Warm the lemon butter and drizzle it over the salmon.
    lemon butter sauce drizzled over salmon and vegetables in a parchment pocket.

Video

Becky’s Tips

  • Very slowly whisk in the heavy cream followed by the lemon juice/zest to avoid curdling the sauce.
Storage: Store lemon butter salmon in an airtight container in the refrigerator for up to 3 days.
Calories: 1357kcalCarbohydrates: 22gProtein: 38gFat: 122gSaturated Fat: 68gPolyunsaturated Fat: 9gMonounsaturated Fat: 36gTrans Fat: 4gCholesterol: 371mgSodium: 1269mgPotassium: 1207mgFiber: 4gSugar: 14gVitamin A: 3812IUVitamin C: 36mgCalcium: 124mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Lemon Butter Salmon in Parchment Paper Step by Step

Make the Lemon Butter Sauce: In a small saucepan, combine ½ cup of semi-dry white wine and 1 minced shallot. Bring to a boil and reduce the temperature to medium heat until the liquid reduces to 2 tablespoons. Reduce the heat to low and whisk in 1 cup of unsalted butter, two pieces at a time, until butter is fully incorporated.

butter pushed by a knife from a white plate into a saucepan with a whisk.

Thicken the Lemon Butter Sauce: Whisk in ¼ cup of heavy cream, and the juice and zest of 1 lemon. If serving immediately, keep warm in a bowl set over hot water. If serving at a later date (within 3 days), pour the butter in a covered dish and keep in the fridge. When ready to use, warm gently, in the microwave, and whisk before serving.

heavy cream poured into sauce in a saucepan.

Prep the Parchment Pockets: Preheat oven to 375°F. Fold 2 (16×12-inch) parchment paper rectangles in half lengthwise.

A person's hand is holding a piece of parchment.

Add the Veggies: Place 3 stalks of asparagus then 2 onion slices, in the middle of each parchment pocket, and near the fold of each parchment paper. Drizzle vegetables lightly with olive oil and sprinkle with salt and pepper.

Two pictures of asparagus with olive oil, onions, and lemon butter salmon.

Add the Salmon: Place 1 (6-ounce) salmon fillet on each pile of vegetables and drizzle with olive oil. Season the salmon with salt and pepper. Lay 3 lemon slices and 2 sprigs of fresh thyme on each of the salmon filets. Drizzle each salmon with 1 teaspoon white wine.

Sprinkle Over the Sugar: Sprinkle each salmon with 2 teaspoons of dark brown sugar.

Fold the Parchment Pockets: Fold the parchment paper over the salmon and vegetables, at the fold. Starting at one corner, crimp the edges to seal the parchment packet. Be sure to fold and seal the edges tightly so no steam escapes.

Hands folding salmon in parchment paper.

Bake the Parchment Pockets: Brush the tops of the salmon packets with olive oil. Set the salmon packets on a baking sheet lined with foil. Bake at 375°F, on the center rack, in the oven for 15-16 minutes, depending on personal preference. Do not open while baking.

oil brushed over salmon in parchment paper pockets on a baking sheet.

Open the Parchment Pockets: Remove the salmon from the oven and, carefully, cut open the top of the packet and serve the salmon in the paper. If desired, remove the skin before serving.

hand ripping open a parchment paper pocket on a baking sheet.

Drizzle Over the Sauce: Warm the lemon butter and drizzle it over the salmon.

lemon butter sauce drizzled over salmon and vegetables in a parchment pocket.
Why should I cook salmon in parchment paper?

Cooking salmon in parchment paper (also known as salmon en papillote) gently steams the fish, creating perfectly tender (and never dry!) filets.

Is it better to cook fish in foil or parchment?

We prefer parchment paper since there is less chance of it sticking and we’re not cooking at a super high temperature.

Does salmon skin stick to parchment paper?

We use the asparagus as a buffer to prevent sticking, but even so, salmon skin should not stick to parchment paper since parchment has natural nonstick properties.

More Salmon Recipes To Try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.47 from 26 votes (21 ratings without comment)
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19 Comments
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Nidhi
Nidhi
July 2, 2018 1:38 pm

nice recipes also please share fries receip i loved it.

abhi
abhi
June 19, 2018 5:38 am

thanks for the share recipes. delicious food.5 stars

celesta
celesta
March 21, 2018 9:43 am

are you serious? this has over 2500 calories???? 187 grams of fat? it does look delicious but honestly I would never make this.

Kay Griffith
Kay Griffith
April 17, 2017 8:19 pm

Can this be assembled and refrigerated a few hours ahead of time? Any downside to doing that?

Shamina
Shamina
April 13, 2017 3:56 pm

Since I can’t use alcohol, can anything else be substituted for wine?

shivangi trivedi
shivangi trivedi
April 12, 2017 3:56 am

Nice reciepe as I have tried it. Will surely recommend

Kay Griffith
Kay Griffith
March 24, 2017 10:51 pm

Exquisite! So easy, beautiful presentation and so delicious. Where do I find the dishes you served in? Bonus,..the house didn’t smell like I cooked fish! ;)

Thanks for a truly unique meal.

2pots2cook
2pots2cook
February 15, 2017 3:34 am

Everything beautiful here: the photos, the dish, styling, the board. You are great ! Thank you so much !

Anne F.
Anne F.
February 14, 2017 3:55 pm

This looks divine and simple. Will have this Thursday night. Mmmmm! Thanks! Anne F.

cakespy
cakespy
February 14, 2017 5:35 am

YES!!! I have had a similar dish on a few occasions in restaurants but never tried it at home. You’re giving me the inspiration and know-how here, and I appreciate it! :-)