Herbed Salmon wrapped in Parchment

Herbed Salmon wrapped in Parchment by

Chef Carla Delangre


Shopping List

  • 1 (4 ounce) wild king salmon fillet, skin removed
  • 1 lemon sliced
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon Celtic Sea Salt®
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon coconut oil
  • 1 sheet parchment paper cut into 10 inches by 10 inches square



  1. Preheat oven to 350 degrees F.
  2. Rinse and dry the salmon with a paper towel and place onto a plate. Lay the parchment paper flat onto a baking sheet.
  3. Lay down slices of lemon in the middle of the parchment paper to make a platform for the salmon to rest on. Place salmon on the lemons and spread a thin layer of coconut oil onto the top of the salmon.
  4. Sprinkle Celtic Sea Salt®, pepper and dill over top of the salmon.
  5. Fold the parchment paper over the salmon and tuck the ends of the parchment paper under- neath to seal the salmon in the package.
  6. Place baking sheet into the preheated oven and bake the salmon for 15-20 minutes depending on the thickness of your salmon.
  7. Unwrap Salmon and serve hot. 8) Serves one.