Sesame-Ginger Salmon en Papillote

User rating: 4 out of 5 stars (1) Reviews

Featured in the December 2022 - Hookui newsletter.


Sesame-Ginger Salmon en Papillote

  • Zest of 1/2 orange
  • 1 teaspoon peeled, minced fresh ginger
  • 3 tablespoons shoyu
  • 1 tablespoon fresh orange juice
  • 2 teaspoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon honey
  • 2 heads baby bok choy, ends trimmed, cut into thirds through stem
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 cup bean sprouts
  • 4 (6-ounce) salmon fillets
  • Freshly ground black pepper
  • Salt to taste
  • Olive oil, for brushing packets
  • 1/3 cup diagonally thinly sliced green onions, for garnish


  1. Heat oven to 425°F.
  2. Fold four 16x12-inch parchment paper squares in half lengthwise.
  3. Combine orange zest, ginger, shoyu, orange juice, vinegar, sesame oil and honey in a small bowl.
  4. On each sheet next to fold line, evenly divide vegetables making a layered nest.
  5. Season with 1 tablespoon sesame-ginger marinade.
  6. Place a salmon fillet on top of vegetables; season with pepper and 1 tablespoon marinade.
  7. Fold other half of parchment over fish; overlap small folds along open edge sealing packet to retain steam.
  8. Brush each packet with olive oil.
  9. Bake for 8-10 minutes, until parchment paper puffs up.
  10. Transfer parchment packets to plates.
  11. Carefully cut packets open, avoiding hot steam.
  12. Garnish with green onions.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
450 calories, 29 g fat, 6 g saturated fat, 95 mg cholesterol, 825 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g sugar, 38 g protein


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This is a really good recipe!

by Ian Brizdle on 12/1/2022