Depending on your location and the time of year, you may find Atlantic, Coho, Chinook, Sockeye, and King, wild, farmed, fresh, or frozen. Each option features subtle differences in taste, texture, and appearance.
Leave the skin on the fillet and bake skin-side down. Rinse the fillets in cold water, dabbing the fillets dry with paper towels or letting air-dry. Season with salt and pepper.
Lemon, capers, and rosemary. Lemon and salmon is a classic, as is the addition of tangy, briny capers. Add some fresh rosemary to the mix for a burst of life. Asparagus, lemon, and onion. Chop up some asparagus and add it in with the salmon, complementing with lemon and red onion. The onion will turn out sweet and the lemon will help the salmon taste light and moist. Dill and lemon. Dried dill has a very mild, almost-anise flavor, making it a perfect complement to the salmon if you don’t want to overpower it. Don’t forget the lemon juice! Tomatoes, zucchini, and mushrooms. For a heartier dish, try adding these summer vegetables. (No need to cook them first. ) A spritz of lemon or an entire lemon wedge is never a bad addition to a combo like this.
Butter will work as a substitute for olive oil. For a deeper flavor, add a tablespoon of butter into the parchment instead of olive oil.
Do not tape the parchment paper together. While you want a good seal on your fish, you do not want to completely capture all the air inside the parchment. A small amount of escaped air is fine. Do not fold the parchment too tightly. Leave ample room in the paper chamber for the salmon and vegetables. Your parchment should be snug without being cramped.
