Salmon packets are a quick and healthy meal featuring succulent salmon, golden curried couscous, and a medley of colorful veggies. Parchment packets are easy to assemble and bake (or grill!) delivering a delicious, well-rounded meal in no time.
It’s summer, and all of us who love to cook (and eat) are starting to dream about…packets! Those dinners presented on our plates like little gifts that rip open to a burst of steam and a rainbow of colors. I can’t think of a more perfect meal. Salmon packets are happening on repeat around here and everybody’s well fed and happy!
what you need for easy salmon packets
- salmon
- use wild caught or farmed, but be aware that wild caught salmon cooks more quickly and can dry out more quickly. Allow about 1/4-1/3 lb per person.
- couscous
- I used plain bulk bin couscous but you can also use a 5.4 ounce boxed couscous like Near East brand, which comes in flavors, including curry.
- curry powder and turmeric
- salt and pepper
- assorted quick cooking veggies
- I used asparagus, bell peppers, zucchini, corn, red onion, black olives (technically a fruit!)
- nuts, optional
- I used slivered almonds for crunch.
- butter and/or olive oil
- fresh herbs
- I used rosemary but thyme or dill would work well.
tips for easy salmon packet prep
- Your couscous can be steamed hours or even a day ahead. Just keep it airtight so it doesn’t dry out.
- Prep your veggies ahead. Use veggies that cook quickly like thin asparagus, corn, bell peppers and zucchini (save potatoes and carrots for another recipe.) Cut them into similar sizes so they’ll cook evenly and quickly.
- Start with a generous layer of curried couscous (I use a heaped cup for each packet.)
- Add veggies and season with salt, pepper, and a pat or 2 of butter (you can also use olive oil) to keep it moist while it bakes.
- Top with your salmon.
- Add lemon slices and fresh herbs. Layers of color and flavor make this a beautiful meal.
- Drizzle with olive oil and season with salt and pepper
- Wrap up securely and bake or refrigerate until ready to bake.
salmon packets: foil or parchment?
I prefer parchment paper, especially when cooking with lemon or other acidic foods because I don’t like the possibility of aluminum leaching into my food.
- parchment paper
- pro: parchment paper is a non-reactive, non-toxic substance that does not interact with food. Parchment paper traps steam well, which can cook food gently and evenly. It’s great for oven baking.
- con: it can be a little fiddly to handle and wrap securely. Doesn’t stand up to direct flames of an outdoor grill.
- foil
- pro: foil is sturdy and very easy to wrap securely. Great for using on an outdoor grill.
- con: cooking at high temperatures, especially with acidic or salty foods, can cause small amounts of aluminum to leach into the food. (Note that the FDA does consider aluminum safe for food use because the small amount of aluminum that may leach into food falls within safe limits.)
wrapping technique
➡️ Lift the long ends over the food and fold down like you would a lunch bag (leave a little space above the food, don’t wrap too tightly.)
➡️ Then fold or roll up each side securely. It’s ok if your folds and rolls loosen slightly, as long as they don’t come apart completely.
➡️ Just before baking I’ll make several small slits in the tops of my packets with the tip of a sharp knife to allow some steam to escape.
when are your salmon packets done?
The couscous is already cooked and the veggies will steam easily. But how to tell if your salmon is cooked? A small fillet of salmon will generally cook through in a packet in about 15-20 minutes, but cooking time can vary depending on whether your salmon is farmed or wild, thick or thin. But don’t open your packets to check for doneness ~ this will release all that precious steam. I suggest checking with a digital thermometer ~ you can pierce right through the packet to check.
The FDA recommends an internal temperature of 145°F for cooked fish to avoid the risk of food-borne illness. This works ok for fatty farmed salmon, but lean, wild salmon can become tough and dry. The Wild Alaskan Company, and many chefs, suggest cooking wild salmon to Medium, or no longer translucent in the center with firmer flakes: 125F to 130F. I can’t recommend under-cooking your salmon, but you’ll figure out what works for you. (Don’t try this if you’re pregnant, elderly, or have certain medical conditions.)
salmon packets are a genius dinner
There’s something magical about unwrapping your dinner ~ a pouf of fragrant steam reveals a colorful meal consisting of perfectly cooked salmon, fresh veggies, and golden curried couscous ~ it’s fun for the diner and even more fun for the cook. The packets can be prepped ahead and popped into the oven 15-20 minutes before you want to sit down to eat. Genius.
we should be eating more salmon!
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Salmon Packets
Equipment
- 4 sheets parchment paper or foil 24 inches long
Ingredients
- 1 1/4 cup fine couscous (Moroccan)
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp salt
- 2 Tbsp olive oil, plus more for drizzling.
- 4 stalks asparagus, trimmed into 2 inch pieces. Thin or medium asparagus works best for this recipe. Thick asparagus won't cook quickly enough.
- 2 ears corn, kernels removed
- 1 bell pepper, sliced into thin 2 inch strips
- 1 zucchini, sliced into thin half moons
- 1/2 small red onion, sliced into slivers
- 1/2 cup black olives, sliced
- 1/2 cup slivered almonds
- 1-1 1/2 lb salmon fillet, cut into 4 equal pieces
- 1 lemon, thinly sliced
Instructions
- Preheat oven to 400F
- Put couscous in a heatproof bowl. Boil 1 1/4 cup water with 2 tablespoons of olive oil, the curry powder, turmeric, and a teaspoon of salt. Pour the water over the couscous, stir, and cover for 5 minutes. Fluff well with a fork to separate the grains. Note: if your couscous is packaged, follow any package directions for the proportion of water to couscous.
- Lay out sheets of parchment paper. Divide the couscous evenly among the four sheets, placing it in a heap in the center.
- Add the veggies and nuts on and around the couscous. Season with salt and pepper, and top with small cubes of butter (optional.) Lay salmon on top and press down slightly to level it. I like to add a lemon slice to the salmon. Season again with salt and pepper and sprinkle all with fresh rosemary. Drizzle everything generously with olive oil.
- Fold up the packets: raise the 2 long ends up and fold down like you would fold a lunch bag. Then roll or fold up the sides. Remember to leave a little air space in your packet, don't fold too tightly against the food.
- Make a few small slits in the tops of the packets with the tip of a sharp knife to let the steam out.
- Arrange the packets 2 each on 2 baking sheets. They can be baked immediately or refrigerated until ready to bake.
- If baking immediately, bake for 20 minutes, or until the salmon is cooked through and flakes easily with a fork (145F)* Your time could be a bit shorter or longer.
- Serve immediately, but warn diners about hot steam that will escape as you open the packets.
This recipe is so tasty and truly so beautiful to the eye!
Thanks Cait!
Hi Suel! This recipe sounds great. How much time before baking can I prep the packets? I want to make this for company but I would prefer having the packets all wrapped and ready to bake before guests arrive. Thanks
You can absolutely pack them up ahead of time, I’d say up to the morning before you want to cook them.
Thank you, Sue!