Parchment Baked Salmon / Kâğıtta Somon

Feasts festivities farewellsFish and seafood

Feb 26

PARCHMENT BAKED SALMON: JUICY ATLANTIC SALMON WITH ÇOBAN SALATA

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Growing up in a culture that reveres fresh ingredients, I never imagined salmon would become such a favourite in our home. Traditional Turkish cuisine is filled with grilled, fried, sautéed, and pickled fish, but steaming in parchment was a technique we rarely used—until we discovered how beautifully it worked for meaty fish like salmon.

This recipe is an effortless way to enjoy seafood with bold, fresh flavours while keeping the fish incredibly juicy. The soy sauce brings a deep umami richness, while ginger infuses the salmon with a bright, slightly spicy aroma. Wrapped and baked to perfection in its own steam, each packet locks in all the natural juices, ensuring every bite is tender and flavourful.

For the perfect Mediterranean pairing, serve it with a crisp Çoban Salata (Shepherd’s Salad)—a refreshing mix of tomatoes, cucumbers, onions, and herbs dressed with salt, lemon, and olive oil. This dish is proof that healthy eating can be incredibly satisfying!!

Ingredients

1 kg Atlantic salmon (wild, if available)
50 g fresh ginger root, thinly sliced
¼ cup soy sauce
4-5 green onions, cut into thin 20-25 cm strips
6-8 sprigs fresh parsley (stems separated from leaves)
6-8 sprigs fresh dill (stems separated from leaves)

Equipment

Parchment paper, for wrapping
Oven tray / Baking dish

Directions

PREPARING THE VEGETABLES

Wash the green onions, trim the roots, and slice into long, thin strips (20-25 cm). Set aside.
Wash the parsley and dill. Separate the stems from the leafy parts—stems will be used for cooking, while the leaves will be served as garnish.
Wash and thinly slice the ginger.
Measure ¼ cup of soy sauce into a bowl.
Cut parchment paper into ~40x35 cm sheets and set aside.

PREPARING THE SALMON

If using wild Atlantic salmon, expect a more flavourful result.
Rinse the salmon and pat dry with a paper towel to remove excess moisture.
Slice the salmon into equal portions, keeping in mind that each piece will make one serving.

WRAPPING THE SALMON

Place a sheet of parchment paper onto a flat surface.
Lay a salmon fillet in the center. Drizzle 2 tbsp of soy sauce over the fish.
Place 2-3 slices of ginger on top, followed by 2-3 strips of green onion and 2-3 stems of parsley and dill.
Fold the top and bottom edges of the parchment paper over the salmon, then fold in the sides, tucking them underneath to create a sealed packet.
Repeat for all salmon pieces and arrange the packets on an oven tray. (Optional: Line the tray for easier cleanup in case any juices escape.)

BAKING

Preheat the oven to 400°F (200°C).
Bake the wrapped salmon for 20-25 minutes, allowing the flavours to infuse and the fish to steam gently inside the packets.

SERVING

Let the Parchment-Baked Salmon rest in its packet for 5 minutes before opening.
Carefully unfold a package, watching out for hot steam.
Discard the green onions and parsley-dill stems. Using a spatula, transfer the salmon to a serving plate, drizzling the juices over the fish.

For a complete Mediterranean meal, serve with Çoban (Shepherd’s) Salad, a vibrant mix of tomatoes, cucumbers, onions, and fresh herbs, dressed with lemon juice and olive oil.

This Parchment-Baked Salmon is a quick, elegant, and healthy way to enjoy seafood without fuss. Simple preparation, rich flavours, and effortless cleanup—what’s not to love?

Afiyet olsun!
(May you have a good appetite!)

[Notes from the Kitchen]

Why Bake in Parchment? This technique traps steam, keeping the fish tender while enhancing its flavour with infused aromatics. It’s a foolproof method for moist and delicate seafood.
Ginger’s Role: Fresh ginger brings a warming, citrusy spice that cuts through the richness of the salmon. The thin slices ensure even distribution of flavour without overpowering the dish.
Soy Sauce for Umami: The natural saltiness and depth of soy sauce eliminates the need for additional seasoning, while perfectly complementing the delicate fish.
Wild vs. Farmed Salmon: Wild-caught salmon is leaner, firmer, and richer in flavour, while farmed salmon tends to have a milder taste and a softer, buttery texture.
Pairing Suggestions: