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Salmon in Parchment with Multi-Citrus Salsa

Salmon in Parchment with Multi-Citrus Salsa

It’s Citrus Season! Slow cooked Salmon with a Tart & Zesty Multi-Citrus Salsa is an easy meal cooked in a Parchment Package. Produces tender salmon with a sauce baked in.

Salmon Cooked in Parchment ready to cook in the slow oven
A Zesty Multi-Citrus Salsa with Blood Oranges, Pink Grapefruit & Honeybell Tangelo Segments with Chopped Fresh Mint

A seriously easy recipe ~ I’ve laid out all the steps how to create a parchment package with seasoned salmon, citrus slices and fresh mint sprigs. And – easy clean-up! 

Salmon in Parchment with Multi-Citrus Salsa


2 pounds salmon filet, skin removed 

4 teaspoons extra virgin olive oil 

½ teaspoon smoked paprika

¼ teaspoon tumeric

¼ teaspoon cracked black pepper

1 teaspoon fresh garlic, peeled and minced

¼ teaspoon sea salt

20 thin slices of citrus (see note)

2 tablespoons citrus juice (will have from Multi Citrus Recipe)

4 stems of fresh mint 

1 recipe Multi-Citrus Salsa  



Make Multi-Citrus Salsa.


Preheat oven to 300 degrees.
Make 2 parchment packets – 2 pieces of salmon in each.
(If serving for a party, can make 4 packets to present to each guest.)
Cut 2 pieces of parchment paper – 17″ wide (the roll width) x 17″ long.
Season the salmon with seasonings; smoked paprika, tumeric, cracked black pepper and sea salt.


Place the paper on a rimmed sheet pan, place 2 seasoned salmon pieces in the center.
Top the fish with a portion of minced garlic and 2 teaspoons of olive oil.
Drizzle 1 tablespoon of citrus juice in each packet.
Add and 5 slices of citrus in a row on each.
Repeat with the other 2 pieces of salmon, making another packet.


Top each piece of salmon with 5 citrus slices and a stem of mint.
Bring up the edges of parchment and fold over to enclose, tuck in the sides to create a packet, repeat with the other.


Cook the fish, in a slow 300 degree oven; 2 packets on each rimmed tray for 15 minutes, until just cooked through. Timing will depend on the thickness of your fish. Can peak inside a packet, and feel the salmon – should be just firm. The fish will continue to cook out of the oven, especially in it’s parchment package if not opened immediately.


Remove from the oven. To serve, open the packets and place the salmon and all its juices on individual plates. Top with a portion of Multi Citrus Salsa and garnish with small mint leaves.


Citrus Slices: You will need 20 thin slices of citrus; 5 slices on each piece of salmon.
I used: blood orange (gorgeous color & sweet!), lemon, limes and clementines.
Use what you like or have on hand.

See BLOG for many more photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer

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