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Salmon en Papillote with Brown Rice and Asparagus
Ryan Scott's Salmon en Papillote + Hawaiian Chicken in da Bag
Nathan Congleton / TODAY
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(65 rated)
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Cooking fish in parchment keeps it incredibly moist and cuts down on the amount of oil you need to use. 


    • Four 6-ounce salmon fillets, skin off
    • 2 tablespoons Dijon mustard
    • 2 tablespoons soy sauce
    • Kosher salt and ground black pepper, to taste
    • Four 12-inch x 18-inch pieces of parchment paper
    • 2 lemons, thinly sliced
    • 3/4 cup scallions, thinly sliced
    • 16 spears fresh asparagus, cut into 2- to 3-inch pieces
    • 1 cup cooked brown rice
    • 4 teaspoons olive oil
    • 2 tablespoons toasted sesame seeds


1. Preheat the oven to 375 degrees.

2. Rinse the salmon fillets in cold water, place them on a cutting board or plate, and brush with Dijon and soy sauce. Sprinkle the fillets with salt and black pepper.

3. Fold a piece of parchment paper in half crosswise. Place 1/4 cup brown rice in the center of one-half of the parchment. Top the rice with one of the salmon fillets and place 2 lemon slices on top. Scatter asparagus around the fish, then scatter 3 tablespoons of scallions over the lemon slices and sprinkle with toasted sesame seeds.

4. Fold the top half of the parchment paper over the salmon. Fold the edges of the paper over several times to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Repeat with the process with the remaining fillets.

5. Place the sealed envelopes on a baking sheet and brush the tops of each packet with 1 teaspoon of olive oil. Bake until the asparagus is tender and the salmon is opaque and slightly flaky, about 18 to 22 minutes.

6. To serve, place a packet on a plate and cut open the paper to release the steam. Serve immediately.

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