This Oven Baked Salmon in Parchment Paper is ready in 15 minutes with super easy cleanup. You will only need a handful of ingredients and the fish turns out tender and flaky every time!
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What Type of Salmon to Use
The best type to use is a matter of preference. The most common types of salmon include:
- Wild and/or Sockeye: Known for its deep red color and rich, oily flavor. It is considered one of the most flavorful types of salmon.
- Atlantic: It is farm raised and has a milder flavor than wild-caught salmon.
- Pink: It is the smallest of the Pacific salmon and has a mild, delicate flavor.
Ultimately, the best type of fresh salmon to use will depend on your personal taste preferences.
Salmon that is sourced from the Atlantic is usually farmed. Farmed means antibiotics and food coloring (to give it a pink color) are used. This adds harmful chemical additives to the fish. So I usually try to look for wild-caught salmon.
Skin on or Skin off?
Cooking salmon with the skin on can help to add flavor and keep the fish moist. The skin will also protect the flesh of the salmon while it cooks, this helps prevent it from over-cooking or drying out.
Cooking salmon with the skin off will allow the fish to cook more evenly, and the flesh will be exposed to more heat which can be desirable for some cooking methods. Keep in mind the flesh will be more delicate and may dry out more easily without the skin to protect it.
When cooking salmon with the skin on, it’s a good idea to remove it after cooking. It’s super simple to do so, and will usually glide right off. The skin will be crispy and delicious and the flesh will be tender and moist.
Why Use Parchment Paper
Baking the salmon while covered with parchment paper is a great way to keep it from drying out. It will retain its moisture and the end result is tender, flaky salmon.
Here are some other pros to using parchment paper when baking:
- It prevents sticking with a non-stick surface.
- It’s easy to clean up and discard after use.
- It will prevent the salmon from cooking to fast and browning too soon on top. It helps control the temperature and cook the salmon evenly.
How to Bake Salmon in Parchment Paper
- Drizzle olive oil over the salmon and then sprinkle spices throughout.
- Line a baking sheet with parchment paper and add the salmon. Cover with another piece of parchment paper.
- Remove the parchment paper and bake until the fish has reached an internal temperature of 145 degrees.
I recommend 425 degrees because the fillets will cook quickly and this temperature produces tender and flaky salmon.
Can You Use Foil Instead?
Foil creates steam that will lock in moisture and helps keep the salmon from drying out. You can use it if you prefer by creating a foil packet around the salmon. I recommend adjusting the temperature to 400 degrees.
How to Tell When Salmon Has Finished Baking
- Temperature: Use a meat thermometer and ensure the fish has reached an internal temperature of 145 degrees. Check the temperature in the thickest part of the fish.
- Appearance and Touch: Perfectly cooked salmon will have a light pink color and will be opaque throughout. The flesh will also start to flake when pressed with a fork.
- It’s important to note that salmon can be cooked to varying degrees of doneness, some people prefer it cooked through while others prefer it medium-rare at 135 degrees. Decide what works for you.
Dry and Overcooked Salmon
Overcooked salmon is dry and has little flavor. Fish (along with meat) will continue to cook when you remove it from heat. This is why it’s important to pay attention to how long the fish cooks.
When the fish is done, it will be a translucent pink in the middle. It should also look flaky. You can check out more tips on How to Tell if Salmon is Overcooked here.
How to Store Leftovers
Store the salmon tightly covered in the fridge for 3-4 days.
Leftovers can be frozen tightly sealed for up to 2 months. Defrost overnight in the fridge.
How to Reheat
I recommend you use the air fryer or oven. If using the oven, place the salmon on a baking sheet lined with parchment paper. Cover the salmon with foil and place it in the oven at 275 degrees until warm.
If using the air fryer, reheat it on 200 degrees for 5-7 minutes or until warm.
If you use the microwave, be swift! Don’t leave it in too long. It will dry out the fish.
Pair With These Recipes
Steakhouse Creamed Spinach
Ranch Mashed Potatoes
Air Fryer Vegetables
Smoked BBQ Baked Beans
More Salmon and Fish Recipes
Baked Salmon Stuffed with Crab Meat
Salmon Rice Bowl
Easy Salmon Bites
Air Fryer Salmon (15 Minute Recipe)
Maple Glazed Salmon
Cedar Plank Grilled Salmon
Smoked Salmon Eggs Benedict
Salmon Fried Rice with Vegetables
Smoked Ahi Tuna Steaks
Tuna Poke Nachos
Drizzle this in our Creamy Dill Sauce for Salmon.
Baked Salmon in Parchment Paper
- 1 pound raw salmon Mine were sliced into fillets 4-6oz each.
- 1/2 tablespoon olive oil
- 1/2 teaspoon smoked paprika Regular paprika is fine.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Preheat oven to 425 degrees.
- Drizzle the olive oil over the salmon and then sprinkle the spices throughout. Rub the spices into the salmon and along the edges of the salmon.
- Line a baking sheet (mine was 9×13) with parchment paper and add the salmon. Cover with another piece of parchment paper.
- Bake for 8 minutes.
- Remove the parchment paper and bake for another 2-5 minutes. Use a meat thermometer and ensure the fish has reached an internal temperature of 145 degrees. Check the temperature in the thickest part of the fish.
- Allow the salmon to cool before serving.