Salmon is a great protein to prepare on weeknights: It defrosts in a pinch and cooks up even faster.
To keep your salmon moist and tender, we used parchment paper to steam the salmon in the oven.
This technique, sometimes called dry-poaching or oven-poaching, requires no oil at all and clean-up is a breeze.
Simply place salmon steaks centered on your parchment paper circle top with fresh pineapple, cilantro, and other ingredients, fold the paper over the lot of it, and crimp the edges together.
Pro tip: For quick and even circles, trace around a plate before cutting the parchment. Most standard dinner plates are 12 inches in diameter (or close enough to count in this recipe).
This parchment envelope technique works with a variety of proteins, especially other white fish, like cod or halibut. It’s also a great way to keep vegetables moist in the oven, without using heaps of oil.
This Hawaiian Salmon recipe uses parchment paper to cleverly steam the salmon in the oven. It requires no oil and clean up is a breeze.
- 4 4-oz. raw salmon steaks rinsed, patted dry
- Sea salt (or Himalayan salt) and ground black pepper to taste (optional)
- 1 cup chopped fresh pineapple
- 2 medium shallots finely chopped
- ¼ cup finely chopped fresh cilantro
- Parchment paper
Preheat oven to 400° F.
Cut parchment paper into four circles about 12 inches in diameter each. Fold each circle in half. Place on baking sheet. Place a salmon steak in the center of each parchment half circle. Season with salt and pepper if desired.
Top salmon evenly with pineapple, shallots, and cilantro. Fold other half of parchment over ingredients and crimp edges to seal. Bake for 10 to 12 minutes, or until fish flakes easily when tested with a fork. Be careful when opening pouches as steam will be released.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Body Beast Portions
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A great protein option as part of lunch or dinner. If eating with dinner, you may omit the pineapple FFC or leave it as it is such a small quantity.
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