Parchment Pouch Cilantro Lime Salmon. Lay a piece of parchment paper on a large baking sheet. Place salmon on top of slices (skin side down if using skin-on). Lay a piece of parchment paper on a large baking sheet. Did a fridge dig today to decide what needed to be used up before going bad. You need parchment paper for this dish (hence the name lol).

Set aside to let those flavors mingle. Combine the olive oil, garlic, lime juice, salt, cayenne pepper and half of the cilantro in a small bowl. Place salmon on baking sheet and season with salt and pepper. You can cook Parchment Pouch Cilantro Lime Salmon using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Parchment Pouch Cilantro Lime Salmon

Prepare 1.5 lbs of salmon filet cut into 3-4 portions.
Prepare 4 of small limes - 2 thinly sliced (about 1/8").
You need 1 of small bunch cilantro.
Prepare 2 tbs of unsalted butter - cold, cut into several thin slices.
Prepare 1/4 tsp of black pepper.
Prepare to taste of Salt.
Prepare of red chili powder to taste - optional.

In a small bowl, whisk together olive oil, lime juice, brown sugar, garlic and red pepper flakes. Line a baking sheet with aluminum foil. Place the lime slices on the bottom of the sheet in a long line, we will place the salmon over this. Prep the rub and sauce: In a small bowl whisk together the paprika, chili powder, salt and pepper.

Parchment Pouch Cilantro Lime Salmon instructions

Preheat oven to 425°F. Lay a piece of parchment paper on a large baking sheet..
Layer lime slices from first 2 limes in center of parchment paper (save the lime "butts" for later). Place salmon on top of slices (skin side down if using skin-on). Squeeze the juice of the other 2 limes over salmon..
Arrange butter pieces on top of salmon so it gets nicely coated as butter melts. Sprinkle with pepper (and salt and chili powder if desired). Top with lime "butts". Arrange whole cilantro around everything..
Place a second piece of parchment on top. Roll up edges, pressing on rolls as you go to seal. Don't make the pouch too tight on top you want to leave room for steam to circulate..
Place in oven. Bake 20 minutes. Remove from oven. Let rest 5 minutes. Open carefully. Serve with desired sides and additional lime and chopped cilantro if desired. Enjoy!.

Lay the sheets of parchment flat and place one fillet (skin side down) on each piece. Sprinkle the Essence evenly over the fillets. Place the lime slices and jalapenos over the top of the Salmon. Fold over the parchment paper to seal the seams and place the pouches on a baking sheet. Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult.