Baked Salmon in a “Bag”

This easy baked salmon in a bag is bursting with flavor and moisture, you wouldn’t believe how easy it is and that it takes just 25 minutes. It’s cooked in parchment paper to maintain moisture without any effort or clean up.

[This salmon in a bag recipe was originally posted in November 2018. It has been updated with new photos (2020), cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]

This baked salmon in a ‘bag’ is cooked in parchment paper that turns into a bag to keep all the moisture inside. You can use an oven bag, but parchment paper is probably in more kitchens and easy to use.

This baked salmon in a bag requires just a few easy slices of vegetables and a couple ingredients that can be assembled directly in the bag.

It’s assembled in just 5-10 minutes, and requires nearly no clean-up. it’s perfect for a quick weeknight meal.

Ingredients

Scroll down to the baked salmon in a bag recipe card for the amounts of each ingredient, but here’s a quick visual + description of what’s in this recipe.

• Salmon
• Potato
• Seasonal vegetables
• Lemon
• Olive oil
• Red wine vinegar
• Italian seasonings

Instructions

Preheat oven to 425 degrees F.

1.Thinly slice a russet potato, vegetables, and ½ lemon. Set aside. Slice them thinly so they cook quickly.

2. Set one long piece of parchment paper on a cookie sheet.

3. Place thinly sliced potatoes on parchment paper (and flat vegetables if any), then place salmon fillet on top of potatoes, skin side down. Top with other vegetables, if any.

4. Drizzle olive oil, red wine vinegar, Italian seasoning, and a pinch of each salt & pepper over salmon. Place lemon slices from lemon on top of salmon.

5. To close packet, fold parchment paper over salmon and vegetables, then tuck one corner under itself, continue to fold paper at an angle so it’s tightly secured. Tuck final piece of paper under whole packet so it’s secure.

6. Place in oven, and cook for 15-18 minutes, or until vegetables are fork tender, or cut easily with your fork. Salmon will be done cooking by this point. Serve your baked salmon in a ‘bag’ and enjoy.

Storage/Reheating Tips

Store leftover baked salmon in a bag (and vegetables) in an airtight container for about a week. Reheat in the microwave.

Substitutions/Tips

• Thinly sliced potatoes will cook fastest.
• Swap salmon for any other similarly thick fish fillet.
• Swap russet potatoes for yukon gold, fingerling, or red potatoes.
• Use seasonal vegetables like zucchini, asparagus, onions, carrots, broccoli, cauliflower, etc
• Swap red wine vinegar for white wine, chicken broth, or white wine vinegar.
• Other great add-ins: add extra potatoes/vegetables, place a pat of butter on top of salmon, parmesan cheese.

FAQ

Other good one pan recipes

How can I repurpose this baked salmon?

• Serve it over pasta
• Serve it with mashed potatoes
• Shred salmon and add to a salad

What can I make with leftover ingredients?

Did you make this baked salmon in a bag? Leave me a comment & rating to share how it turned out!

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Easy Baked Salmon in a Bag

This easy baked salmon in a bag recipe is bursting with flavor and moisture, you wouldn’t believe how easy it is, or that it’s done in less than 25 minutes. It’s cooked in parchment paper to maintain moisture without any effort or clean up.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Author Rebecca Clyde MS, RDN

Equipment

• knife

• cutting board

• Measuring Cups

• Measuring Spoons

• Parchment Paper

• baking sheet

Ingredients

• 4 ounce wild salmon fillet thawed
• ½ whole potato yukon gold or russet
• 1 cup chopped seasonal vegetables zucchini, broccoli, cauliflower, carrots, cabbage, etc
• ½ lemon
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar or white wine
• ½ tablespoon Italian seasonings
• salt, pepper to taste

Instructions

• Preheat oven to 425 degrees F. Thinly slice ½ russet potato, 1 cup vegetables, and ½ lemon. Set aside.

• Set one long piece of parchment paper on a cookie sheet.

• Place slices of ½ potato on parchment paper (and flat vegetables if any), then place 4 ounces salmon filet on top of potatoes, skin side down. Top with other vegetables, if any.

• Drizzle 1 Tablespoon olive oil, 1 Tablespoon red wine vinegar*, ½ Tablespoon Italian seasoning, and a pinch of each salt & pepper over salmon. Place lemon slices from ½ lemon on top of salmon.

• To close packet, fold parchment paper over salmon and vegetables, then tuck one corner under itself, continue to fold paper at an angle so it’s tightly secured. Tuck final piece of paper under whole packet so it’s secure. You’re essentially folding each side onto the last side you folded. That ensures it’s all closed up. Refer to photo of enclosed packet for how it’s supposed to look before it goes in the oven. 

• Place in oven, and cook for 15-18 minutes, or until vegetables are fork tender, or cut easily with your fork. Salmon will be done cooking by this point. Serve and enjoy.

Notes

• Thinly sliced potatoes will cook fastest.
• Swap russet potatoes for yukon gold, fingerling, or red potatoes.
• Use seasonal vegetables like zucchini, asparagus, onions, carrots, broccoli, cauliflower, etc
• Swap red wine vinegar for white wine, chicken broth, or white wine vinegar.