Garlic and Ginger Parchment Baked Salmon

If you haven’t baked fish in a foil or parchment package, you’re not living your best life! The fish cooks up moist and tender right along with your favorite veggies. And clean up is a breeze! 

Meal prep doesn’t have to be complicated or time consuming. This dish is a great option for those who are short on time and are looking to put a healthy meal on the dinner table at the end of the day.

Overhead shot of parchment baked salmon with veggies

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How do I make baked salmon in parchment packets?

It’s SO easy.

You’ll start by making a simple, yet tasty Asian inspired sauce with fresh garlic and ginger. You’ll layer the salmon on top of a bed of veggies, then drizzle everything with the sauce and seal it in a parchment paper packet.

Bake for 20 minutes, then serve with rice and garnish with fresh cilantro.

Wooden cutting board filled with salmon fillets, marinade sauce, bok choy and sliced carrots

Can I use foil instead of parchment paper?

Of course! They are basically interchangeable in this recipe. If you use foil, you can follow the same directions in the recipe below.

Foil would be a great option if you’d prefer to grill the packets instead of baking them also. Grill over medium high heat for about 10-15 minutes, or until salmon flakes easily.

Collage of two images showing veggies in the center of parchment paper, and then a filet of salmon placed on top of the veggies

Can I use other kinds of fish in this dish?

Yes! The Asian flavors of this dish will compliment most types of fish. Halibut, trout, sea bass, cod or tilapia would all work great in this recipe also.

Overhead shot of parchment packet salmon and veggies being drizzled with sauce

What is the rule of thumb for cooking fish?

Generally a good rule of thumb for cooking fish is that for every 1 inch of thickness, the fillet will need 10 minutes to cook.

*Use the thickest part of your filet when you’re measuring*

So if you’re salmon fillet is 2 inches thick, it will need 20 minutes to cook. If your tilapia fillet is less than an inch thick, it will likely only need 7-8 minutes to cook.

Collage of four photos showing how to seal the salmon and veggies into parchment paper, then place them on the baking sheet and bake

Where can I find bok choy? Can I use other vegetables instead?

You’ll find bok choy in most grocery stores in the produce area. During the summer months, I like to get it from our local farmer’s market.

While bok choy and carrots are delicious, they’re certainly not the only vegetables you could use in this recipe.

Use your favorites – just keep the veggies around 3-4 cups and make sure they’re sliced thinly enough that they’ll be tender after 20 minutes of roasting.

Broccoli or greens beans are two of my other favorites to use in this dish!

A baked parchment packet salmon with veggies and rice

Can I make this dish ahead of time? Is it good for meal prep?

Yes and yes!

If you’re having guests over for dinner this is a great dish to make ahead of time. Just follow the directions below and place the parchment packets on the baking sheet, then pop them in the fridge. When your guests arrive, you’ll have dinner on the table in 20 minutes.

The same goes for meal prep! I’ll make all my packets on Sunday afternoon and then cook one each night for dinner. They’ll stay good in the fridge for up to 1 week.

Overhead shot of parchment baked salmon with veggies and rice

What goes well with baked salmon?

My favorite salmon and veggie side dish is plain old rice. It’s hearty, filling and cheap! Chopped cilantro also brings a fresh flavor to this dish.

Close up shot of parchment baked salmon with veggies and white rice

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Garlic and Ginger Parchment Baked Salmon

  • Author: Midwest Foodie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American


This salmon dish is a great option for those who are short on time and looking to put a healthy meal on the dinner table at the end of the day.


  • 1 pound salmon, cut into 4 fillets
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • Kosher salt
  • fresh cracked pepper
  • small bok choy, leaves whole, stem thinly sliced
  • 2 cups carrots, thinly sliced
  • cooked brown rice for serving
  • fresh chopped cilantro for garnish


  1. Preheat oven to 350 degrees.
  2. In a small bowl, whisk soy sauce, rice vinegar, garlic, ginger, sesame oil and honey along with a pinch of salt and pepper.
  3. Lay 4 large pieces of parchment paper on the counter. Divide the veggies evenly, making a small pile in the center of each piece of parchment.
  4. Place salmon (skin side down) on top of the veggies and slowly pour sauce over the salmon.
  5. Seal the parchment packet by folding the longest sides of the parchment paper together and folding over twice. Then fold the ends in towards the center, folding them over twice as well.
  6. Place packets on a baking sheet and bake for 20 minutes or until salmon flakes easily with a fork.
  7. Serve salmon with cooked brown rice and garnish with cilantro.

Keywords: easy, healthy, quick, recipe, meal prep, family, dinner, fish, weeknight, meal, foil pack, tin foil, aluminum, vegetables

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