1. Home >
  2. Recipes >
  3. Peggy Fleming's Salmon in Parchment

Peggy Fleming's Salmon in Parchment

  • Cook Time: 13 - 15 minutes
  • Servings: 4
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 4 skinless salmon fillets (about 1-1/4 pounds total)
  • 1 tablespoon olive oil
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon snipped fresh mint
  • 1 tablespoon snipped fresh dill
  • 4 thin slices lemon, halved or quartered
  • 1 tablespoon drained capers
  • Dill sprigs and/or lemon wedges (optional)


Step 1

Preheat oven to 375°F.

Step 2

Place one fish portion in the middle of each parchment square. Drizzle with olive oil and sprinkle with pepper. Top each mint, dill, lemon pieces and capers.

Step 3

Bring up two opposite sides of Reynolds® Parchment Paper and fold several times over fish. Fold remaining ends of parchment and tuck under. Place fish packets in a shallow baking pan.

Step 4

Bake for 13 to 15 minutes or until fish flakes easily when tested with a fork, carefully opening one packet to test doneness.

Step 5

Carefully open each packet to serve. If desired, garnish with fresh dill sprigs and/or lemon wedges.

Back to top


Back to top