This Hawaiian Salmon recipe uses parchment paper to cleverly steam the salmon in the oven. It requires no oil and clean up is a breeze.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 4 Servings
Calories 179 kcal
4 4-oz. raw salmon steaks rinsed, patted dry
Sea salt (or Himalayan salt) and ground black pepper to taste (optional)
1 cup chopped fresh pineapple
2 medium shallots finely chopped
¼ cup finely chopped fresh cilantro
Preheat oven to 400° F.
Cut parchment paper into four circles about 12 inches in diameter each. Fold each circle in half. Place on baking sheet. Place a salmon steak in the center of each parchment half circle. Season with salt and pepper if desired.
Top salmon evenly with pineapple, shallots, and cilantro. Fold other half of parchment over ingredients and crimp edges to seal. Bake for 10 to 12 minutes, or until fish flakes easily when tested with a fork. Be careful when opening pouches as steam will be released.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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