Weeknight Hoisin & Orange Glazed Salmon En Papillote


  • 4 salmon fillets, about 6 oz (175 g) each
  • 2 tablespoons (30 mL) hoisin sauce
  • 1 tablespoon (15 mL) soy sauce
  • 1 teaspoon (5 mL) frozen orange juice concentrate, thawed
  • 1 tablespoon (15 mL) minced fresh ginger
  • 4 lemon wedges

Preparation Instructions:

  • Preheat oven to 400°F (200°C).
  • Place salmon in an even layer in Culinary Parchment Cooking Bag on rimmed baking sheet.
  • Combine hoisin and soy sauces, orange juice and ginger; spoon evenly over salmon.
  • Fold over open edge twice and crimp well. Bake 15 to 20 minutes.
  • Open bag and let stand a few minutes. Serve with lemon wedges.

Serves 4. Serve with steamed rice and vegetables.

Enjoy! For easy clean-up, simply dispose of the bag in your compost bin.

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"PaperChef Culinary Parchment Cooking Bags take a traditional French cooking method and make it accessible and easy enough for a speedy weeknight dinner."

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