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Four salmon fillets seasoned with herbs are placed on top of mixed vegetables and wrapped in parchment paper boats, displayed on a baking tray with utensils and ingredients nearby.
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Viral Parchment Salmon Boats Recipe

Salmon fillets baked on a bed of seasoned vegetables in open-top parchment paper boats. One boat per person, one pan, done in 40 minutes.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 445kcal
Author: Dee Broughton

Equipment

  • Parchment paper not wax paper, which can't handle oven heat
  • Kitchen twine to shape the boats
  • sheet pan

Ingredients

For the Veggies:

  • 1 small zucchini sliced into half moons
  • 1 small yellow squash sliced into half moons
  • 1 cup broccoli florets cut into small pieces
  • 1 cup cauliflower florets cut into small pieces
  • ½ medium red onion thinly sliced
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 lemon thinly sliced

For the Salmon:

  • 4 salmon fillets about 6 ounces each
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 2 garlic cloves minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Fresh parsley for garnish

Instructions

Shape the Boats

  • Preheat the oven to 375°F.
  • Fold each sheet of parchment paper in an accordion pattern and tie both ends with kitchen twine.
    Folded parchment tied at both ends, placed on a red surface near fresh parsley, half a lemon, dried herbs, olive oil, and a brown cloth.
  • Open the centers to form boat shapes. Place the boats on a sheet pan.
    An empty parchment paper boat tied at both ends sits on a red surface near a gray napkin, herbs, and small bowls of spices.

Season the Vegetables

  • Toss the zucchini, squash, broccoli, cauliflower, and red onion with olive oil, salt, and pepper in a large bowl.
    A wooden bowl containing sliced red onions, yellow squash, zucchini, broccoli, and cauliflower, seasoned with black pepper, sits on a red surface near herbs, a lemon, and spices.

Assemble the Boats

  • Divide the vegetables between the four boats.
    Three parchment paper boats filled with sliced lemon, zucchini, onions, and herbs are arranged on a baking tray, with fresh parsley, spices, and olive oil nearby.
  • Lay lemon slices over the vegetables and place a salmon fillet on top.
    Four raw salmon fillets are placed on top of sliced vegetables in parchment paper boats, ready for cooking, on a baking tray with herbs, lemon, and spices nearby.

Make the Emulsion

  • Whisk together olive oil, lemon juice, garlic, Dijon mustard, Italian seasoning, salt, and pepper until blended.
    A wooden bowl containing a whisk and a mixture of oil and herbs, with parsley, half a lemon, and a dish of dried herbs nearby on a red surface.
  • Four parchment boats filled with seasoned salmon fillets and vegetables on a baking tray, with a spoon drizzling sauce and fresh herbs, lemon, and spices nearby.

Bake

  • Bake until the salmon flakes easily and the vegetables are tender, 15 to 20 minutes. Internal temp should reach 145°F at the thickest part.
    Four baked salmon fillets, seasoned with herbs, are placed on sliced vegetables and wrapped in parchment paper boats on a baking tray. Fresh parsley, lemon, and seasonings are nearby.

Rest and Serve

  • Let the salmon rest for a few minutes. Spoon the collected juices over the fish, sprinkle with parsley, and serve warm in the parchment boats.

Notes

  • Cut broccoli and cauliflower florets small (nickel-sized) so they cook through in the open boat.
  • Pat the salmon dry before placing it on the lemon slices so the emulsion adheres.
  • Check at 15 minutes for thinner fillets. Center-cut pieces may need closer to 20.
  • Store leftovers in an airtight container for up to 2 days. Discard lemon slices before storing.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 11g | Protein: 37g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 94mg | Sodium: 982mg | Potassium: 1314mg | Fiber: 4g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 65mg | Calcium: 76mg | Iron: 3mg