Miso Ginger Salmon en Papillote

Name: Miso Ginger Salmon en Papillote
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 salmon fillets (6 oz each); 2 tbsp white or red miso paste; 1 tbsp fresh ginger, grated; 2 tbsp low-sodium soy sauce; 1 tbsp lime juice (freshly squeezed); 1 cup bell peppers, thinly sliced; 1 cup zucchini, thinly sliced

Published: August 15, 2025

by Lionel Ramon

Why You'll Love This Recipe

This Miso Ginger Salmon en Papillote is incredibly easy to prepare, making dinner stress-free
The flavor profile balances sweet and savory notes for a mouthwatering experience
Visually stunning, it transforms any dinner table into a gourmet feast
Perfect for weeknight dinners or special occasions; this dish never fails to impress

I still remember my mom’s eyes lighting up when she tasted this salmon for the first time at our family gathering.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Salmon Fillets: Fresh fillets are best; look for vibrant color and firm texture for optimal flavor.
Miso Paste: Use white miso for sweetness or red miso for more depth; either adds fantastic umami.
Fresh Ginger: Grate fresh ginger for its zesty kick; it’s the secret weapon in this flavor party.
Soy Sauce: Low-sodium soy sauce allows better control over saltiness without sacrificing taste.
Lime Juice: Freshly squeezed lime juice brightens everything up; it’s like sunshine in a bottle!
Vegetables (like bell peppers and zucchini): Sliced thinly, they add color and crunch, plus they soak up all those yummy juices. Creamy red pepper pasta.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup later.

Prepare the marinade: In a small bowl, whisk together miso paste, grated ginger, soy sauce, and lime juice until smooth. The mixture should smell heavenly!

Prep your veggies: Slice your bell peppers and zucchini thinly so they cook evenly. You want them to be vibrant in color—think of them as edible confetti!

Assemble the packets: Lay each salmon fillet on a piece of parchment paper or foil. Top with your veggie mix and drizzle generously with the marinade. Fold the paper or foil over tightly to create sealed packets that trap all those tasty flavors.

Bake away: Place the packets on your baking sheet and pop them in the oven for about 15-20 minutes. Cooking time may vary based on thickness—check if salmon flakes easily with a fork!

Serve hot: Carefully open each packet (watch out for steam!) and serve immediately with rice or noodles to soak up all those delicious juices. Enjoy your culinary masterpiece! For more inspiration, check out this creamy gochujang udon noodles recipe.

And there you have it! A beautiful Miso Ginger Salmon en Papillote that not only impresses but also delights every palate at your table!

You Must Know

Miso Ginger Salmon en Papillote is not just a dish; it’s an experience!
The aroma of ginger and miso fills the kitchen, making you feel like a culinary genius
Plus, cooking in parchment paper keeps the salmon moist and flavorful

Perfecting the Cooking Process

Start by preheating your oven to 400°F. While it warms up, prepare your salmon with a delicious miso-ginger marinade. Once everything is ready, place the salmon in parchment paper and bake for about 15-20 minutes.

Add Your Touch

Feel free to swap out salmon for other fish like trout or add veggies such as bell peppers or asparagus. You can also experiment with different herbs like cilantro or green onions for added freshness.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to two days. When reheating, use the oven at 350°F for about 10 minutes to keep it moist and tasty.

Chef's Helpful Tips

Ensure your salmon is fresh for the best flavor; check the eyes and smell before buying
Don’t skip marinating time; even 30 minutes enhances depth
Lastly, always cut slits in parchment for steam escape—no one wants a soggy dinner!

When I first made Miso Ginger Salmon en Papillote, I accidentally grabbed spicy miso instead of sweet. Spicy butternut squash soup The result? A delightful kick that my friends loved! Now it’s my signature dish at gatherings.

FAQ

Can I use frozen salmon for Miso Ginger Salmon en Papillote?

Yes, but make sure to thaw it completely before marinating for best results.

What can I serve with Miso Ginger Salmon en Papillote?

Steamed rice or a fresh salad perfectly complements this flavorful dish. For more inspiration, check out this marinated cucumber salad recipe.

How do I know when the salmon is done cooking?

The salmon should flake easily with a fork and reach an internal temperature of 145°F.

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📖 Recipe Card