Salmon in Parchment - How to Cook Fish in Parchment Paper

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/223154/Chef-Johns-Salmon-in-Parchment/

[@kaylarodriguez2005]

Is it possible to freeze these after making and baking from frozen?

[@GaryT1952]

Chef John, I have a small restaurant in the Gloucester, MA area and have tried this recipe with great success. Having access to incredibly fresh fish on a daily basis I have used salmon, haddock and cod with a variety of rubs and spices, all to customer raves. Of course, kudos to you and Food Wishes are given in the menu description. Many thanks.

[@HorrorBiscuitLP]

"They deflate faster than a Cub fan's hopes after the first week of the season" Chef John you just made my day. As a Chicago Southsider, I salute you sir.

[@sisk22]

You have quickly become one of my favorite KZbinrs. I don't even plan on cooking 99% of these ever, but I thoroughly enjoy watching them be made. I will eventually try one of your recipes - they all look great!

[@stoner_at_heart]

I have had this recipe saved for years and I always end up going back to it to make sure I got everything right. This recipe is seriously so good and versatile. I don't think I'll ever get tired of it. Thank you for sharing!!

[@danf7716]

I made this at the same time I made a more traditional foil wrapped preparation; My family and I all agreed this came out better, and it was easier. This will be my go-to preparation for salmon going forward. Thank you!

[@FR-tb7xh]

Great video! I’ve learned greasing parchment prior to poaching is not functional, but rather performative. It renders the parchment translucent, the paper’s edges crispen, implication being its contents are sizzled and not poached. It’s not necessary - the dish can stand and impress on its own. Too, I’d add that it’s important to bring the fish to nearly room temperature. For a whole fillet, use 2 long sheets of parchment paper. Center the fillet on one sheet. Season the fillet’s non-skin side with fresh herbs and spices (we love dried onion and garlic powder, celery salt, fresh chopped cilantro, cracked pepper, and smoked paprika), top with 1/4” slices of lemon, and many curls of butter (a zester is handy). Roll the longer two opposing sides, then gather the two other ends of the package and tie closed with butcher’s twine. Poach closed in 400 deg F oven for 25 minutes. Let rest a while.

[@pfaffman100]

Chef John, you are a genius at what you do. I could watch your channel all day long. Thank-you once again.

[@ParasGudka]

Just tried this technique with basa fillet. So delicious! Thank you for making this and other videos.

[@redmondryu]

I must say you have one of the best cooking channels on youtube

[@hurguler]

You cover all the bases when you explain so it's hard not to like the video. I was gonna comment it looks over cooked for me but you already answered that. You're a pro.

[@Redpillpat]

I've watched two of your videos and I have to say I really enjoy your enthusiasm when talking about your recipes. Great narrating! You must love your job. what you do.

[@answerstotheuniverse]

Seriously, I never ever cook but whenever I watch one of your videos, I'm all hyped up and motivated to try and cook so that maybe I could possibly taste a fraction of the deliciousness seen in your videos.

[@jvoilquin]

Thank you for sharing the recipe. My family loves this simple but delicious Salmon. 👌🏼

[@tigertrio]

Greetings from Denmark! Thank you, looks great!! Will make this tonight wit atlantic cod, baby potatoes, small tomatoes, parsley and lemon-garlic butter

[@TinyT0ny]

hella, how was it?! :) do u remember?

[@TetianaKomarova]

Sounds great. Hi from Ukraine.

[@MissxCassandra]

I love all your videos. Super easy to follow, great quality shots, and wonderful humor. What a soothing voice to boot. I want to friends with Chef John!

[@mmwh55]

This worked out great. Really easy to do and a big conversation piece when serving.

[@mehdan2]

chef john is much nicer and more polite in his videos than when he responds to comments

[@resipsasean]

I used motor oil and it wasn't good. 1:08

[@breesevere]

I lol'd

[@Tulikas]

lol

[@sleeptight2nite]

😂 lmao

[@mothman-jz8ug]

It's important to use straight mineral oil, no synthetic oils, including synthetic blends. Try Shell Rotella straight 30 weight next time - you'll be pleased with the results. BTW: This is what I always use for my pan seared Spam, and it's to die for.

[@YouTubeExplore777]

Did you use the whole bottle?

[@Jonmac2011]

I made this in class on wednesday, it was so perfect with the texture and flavor and smells just blow you away!

[@10kanojias]

NOOO!!! There are too many amazing videos to watch!! I can't decide what to make first!!

[@polavink9323]

this way to do salmon will be the only way I am going to cook salmon from now on. Thank you, Teacher.

[@jasondewitt9660]

He sure is witty! I laughed unexpectedly at his hairy hand joke and was drinking water at the same time and almost choked.

[@MsSouthernman]

Jason DeWitt I want to take him home with me.

[@TheOnlyKateslate]

+MsSouthernman Under my arm, like a Teddy Bear.

[@Juniperbreezeer]

I love your voice! You can like totally do audio books, and it helps with my insomnia... Hmmm sounds off handed but really it's a compliment of this highest order :)

[@ellypretty]

please do more fish recipes!!!

[@faithnelson2013]

nice technique. we used to do this one with tuna or halibut, with sesame oil, soy sauce, garlic, ginger, etc, served with a side of rice. smells great when opened table-side.

[@2000hahahas]

Foodwishes are like late night show that keeps you awake and hungry.

[@KTCC13]

I did this in my home ec class a few years back for valentines day. It was so good.

[@michelewoodford2504]

I'm trying it tonight with a Japanese slant, fresh ginger, green onions, cilantro, mirin, shoyu, and a drop of sesame oil!

[@tiptopluongo]

Watching Chef John cheers me up from studying.

[@MissSteffff]

Your voice is so soothing :) I love this recipe!

[@zekelucente9702]

I cooked in a dinner house 😮in the 70’s and fish en papilioote was common. A look back at a classic 70’s menu is pretty nice.

[@zekelucente9702]

When we served these in the restaurant in the 70’s it won’t out to the table straight away and was cut open table side and aromatic steam escaped. It was very dramatic. Most likely a sole and not a thick piece of fish like salmon.

[@intrepidnick2939]

Cubs won finally yay! Not to mention that this recipe was great. Win win! :D

[@jaseth1337]

I'm so happy I have a couple of salmon steaks in the fridge. Watching this made me very, very hungry.

[@2s2bs]

I can never do anything better than you Chef John

[@lovelyrich54]

You can be just as good! Never devalue yourself in that way... Practice makes perfect 👌

[@2s2bs]

@@lovelyrich54 I needed to hear this, thank you

[@youjustwastedasecondofyour6293]

2:27 It's a miracle! A winking smiley face appears on the parchment.

[@ptjzmemory]

Hairy paws!! How can they be so magical with food? One of life's mysteries........

[@marcopiscina8420]

Well done Chef!! Can I prep this, assemble all the ingredients in the parchment paper 3 to 4 hours before baking them in the oven? If so, should I put the parchment packets in the fridge? Regards, Marco

[@pathofclouds85]

You are right, the dictionary clearly mentions the linguistic pronunciation of herbs with an 'H', but American English uses a silent h. Both are correct that way, but more people in the world use a non-silent H

[@Pailin98]

Yesterday was my birthday and this, is the best birthday present ever. Thank you :)

[@christophersheffield9574]

That Cubs joke is on you this season.

[@mclaren1141]

Hey, the Cubs are doing great here in 2016! ;)

[@ArtichokeBandit]

one of the nicest salmon fillets I've ever seen

[@jazzydork88]

Can i do this with tilapia? I just finished my last salmon last week (which I seared as you instructed in the previous videos and came out perfect!)

[@WadeKawahara]

I loved the Cub fan remark...too funny!

[@calebgeballe2724]

that cubs joke made me laugh

[@EvilSmonker]

Caleb Geballe this video is made 4 years ago

[@Apollo440]

and I was wondering where the Cayenne ad was. Probably wasn't a sponsor back in the day.

[@Erik_The_Viking]

I do something similar, but in aluminum foil. The fresh herbs make a difference - I use thyme and rosemary, with some slices of lemon on top.

[@mueezadam8438]

This is one of my favourite“watch when hungry” videos

[@pandariuskairos3841]

I don't care about what veggies you cook with it - but stuff your salmon with garlic (whole cloves), pats of butter, and lemon wedges. Take each 'piece' of salmon and gently pull it back until you can fit a pat of butter and a smashed piece of garlic between it, then drizzle lemon juice over the whole thing, and cook it with lemon wedges.

[@VeroVarela-nr5xq]

mmm I buy that idea

[@csldc]

1:28 - that is one really gorgeous piece of fish.

[@dillspitzen]

"I didn't have the thyme." I just spilled my coffee all over my desk. Thank you, chef John. ;)

[@FedForsberg]

I feel the same! I cook for my family every day and today Im going to do this recipe!

[@jylee2790]

this is too cool.. chef john is the best!!

[@DeborahZadroga]

OMG - I love Chef John's recipes and him too! :-)

[@petersawala]

It looks to me that this shape is a way much better for creasing than the rectangle :) Thank You

[@UnfilteredHues]

I loved this video 100% and up to 115% once you mentioned what it's like to be a Cubs fan. Hilarious!

[@ThorMaxx]

outside so that the paper does not brown too much... parchment uncovered will brown and break apart. The oil helps keep it moist.

[@TartanArmi04]

Chef John... one of these days I'm gonna make one of your dishes.

[@hilahcooking]

Micro greens?! You're breaking my heart, Chef John!

[@moelplat]

Now that looks absolutely de-li-ci-ous!

[@foodwishes]

well said.

[@AlbaniqeComedyTV]

I never watched Foodwishes at Day, and at Night i watch it all the time , AND THEN IM FUCKING HUNGRY! Goddam you Cheff John :D

[@islandergirl88]

This makes me really wish I was not allergic to salmon! Looks delish!!

[@jakamneziak]

The crimp is very similar to the cornish pasty crimp technique. I have salmon, and willl try this.

[@debrawitte8391]

thank you ! i knew i could count on you for this !

[@foodwishes]

thank you!

[@FontrellaCole]

Yummer!!!! I love love salmon, I will do this of coarse and enjoy it!

[@jaisSBSB]

chef thanx a lot for sharring this recipe,i will try my best to make it,:-)

[@lulusapples]

that looks both yummy and healthy, thanks Chef!

[@Shawnee11759]

Yes you can do this with pretty much any fish or seafood

[@sassybiz2011]

wow i really like your presentation! I have not try this recipe but it looks delicious and easy I would like it for sure!!

[@Jukesette]

And Albertsons is having a sale on salmon filets. MUST try this recipe out. :)

[@checkoutthatthing]

Awesome video.

[@notsewmuch7490]

❤ I know this video is 11 years old. Looks good and easy. Would you still recommend this technique?

[@JWentu]

We (in Italy) call it "pesce al cartoccio", something like "fish in the paper". We usually use aluminum sheets. Do you think baker paper is better?

[@himitsusj1]

Out of curiosity, do you think a pomegranate vinegar would go good with this? I've never tried pomegranate vinegar with fish, but I was at the cheese festival about a month ago and bought some and have been looking for a suitably epic recipe to use it with...

[@PennyQuest]

I always respond the same way when I see your videos, Chef John! Nom Nom Nom!!!! :)

[@manie23]

i love how chef john isn't afraid to admit when he sort of made a mistake :)

[@3markers]

The salmon looks so delicious!

[@Pinchylicious]

Cool dish can't wait to try it

[@rosewildbill6368]

The beauty of this is you can go camping and cook this way with no mess ...just prep at home

[@MyLivian]

I love it! Can I make it in the grill ?

[@AlexShvartsman5537]

I just love your videos! can this be pre-made, refrigerated and then cooked at any time? any alterations to the recipe?

[@edennista123]

I wouldn't see why not as long as it stays crimped on the edges and air tight shouldn't be a big deal at all. Let me know if you try it :)

[@MrSparticus]

To change anything wood be sacrilegious & illegal..

[@Socrates...]

looks really great, I love healthy and easy

[@Destinymon]

tried it with green beans instead of asparagus, my whole family loves this recipe.

[@tinaandtheladybugclub2794]

just wondering what kind of sauce did you use for the fish ... look very interesting ?

[@MrSparticus]

del monte catsup.

[@babytkim]

Hi Chef John! I was wondering what's another good green veggie to but in there besides asparagus?

[@C0TT0N3Y3JO3]

I made a big mistake watching this while hungry.... Looks delicious! Thanks!

[@timwilliams7834]

H bhgf

[@Seanuk]

You sir, are doing Gods work!

[@roseblitz1439]

This was delicious!💖

[@ctlyta2]

Chef John, I'm making this for a date in a couple weeks. Is it safe to prep and seal up the packets hours ahead of time and throw in the oven when ready? What would you say to a splash of wine in the packet? Other vegetable combos you'd suggest inside?

[@dickhead689]

Answer is yes if in the fridge - especially if your salmon or other type fish frozen which defrosts in the bag in the fridge, never on the bench to reduce bacteria risk. Other veg - broccoli very good and (frozen) peas. Carrot matchsticks or sliced round good too. Butter / white wine is brilliant with drop lemon juice. Any baby tom good. If the wine is bland / tasteless, improve with few drops of Vermouth. I always do it in the microwave oven - even better and much quicker. Of course don't use tinfoil - baking OR greaseproof paper works great here BEST ADVICE - avoid adding garlic if it's a hot date !

[@kzuk913]

Hi Chef, I've always wanted to try to cook fish this way; seems very easy and fast. I was wondering what the measurements were for the mayo, dijon and lemon juice in the aioli? Thank you, I really enjoy your videos.

[@veronatragedy7016]

Do you still need the measurements?

[@jackout1337]

Amazing ... heartfelt Greetings from Germany

[@TheNaz01]

the half heart is called a semi cardioid :)

[@Tearyatobitz]

TheNaz just add an "i" to the end of your name...

[@hannahmorris1835]

Tearyatobitz lol

[@SSparks555]

This is awesome. Did this yesterday. But, I had to add some butter :).

[@girocha09]

I remembered doing this back in culinary school

[@DaBiqShot]

Beautiful. Just beautiful

[@cherryboo65]

that is the best formed papillote ive ever seen!

[@pyrofirechick]

What other vegetables would work well with the salmon? Things like Zucchini, or mushrooms, or squash work ok and not be mushy?

[@BalconyGrow]

You're making me hungry. LOL Thanks for sharing - I'll have to give this a try. ~Jeri