Garlic Mojo Salmon Baked in Parchment

Salmón Empapelado al Mojo de Ajo — here presented in English as Salmon En Papillote with Garlic Mojo — is a quick, elegant dish that steams salmon fillets inside parchment paper to lock in moisture and aroma. A garlicky butter mixture infused with lime zest and fresh cilantro creates bright, savory flavor, while a pinch of red chili flakes adds a subtle kick if you like heat.

This method produces tender salmon in its own aromatic juices and is perfect for busy weeknights, simple dinner parties, or any time you want a restaurant-quality fish dish with minimal fuss. Serve the finished fillets with steamed rice, roasted vegetables, or a crisp salad for a balanced plate.

• 2
  tbsp
  softened butter
• 1
  tbsp
  chopped cilantro
• Juice and zest of 1 lime
• 5 – 6
  garlic cloves
  thinly sliced
• Salt and pepper to taste
• 1/2 to 1
  tsp
  red chili flakes
  optional
• 1
  lb
  skinless salmon
  cut into 2 even portions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the softened butter, chopped cilantro, lime zest, sliced garlic, salt, pepper, and red chili flakes if using. Mix until you have a spreadable garlic-butter paste.
3. Cut two large pieces of parchment paper, each big enough to fold over and fully enclose a salmon fillet. If you prefer, use foil instead of parchment.
4. Place each salmon portion in the center of a parchment sheet. Season lightly with salt and pepper.
5. Divide the garlic-butter mixture between the fillets and spread it evenly across the top of each piece.
6. Squeeze the lime juice over each fillet, then add a few extra lime zest shavings or a thin lime slice on top if you like brighter citrus flavor.
7. Fold the parchment over each fillet and tightly crimp the edges to seal the packets so steam is trapped inside.
8. Place the sealed packets on a baking sheet and bake for 10 minutes in the preheated oven.
9. After 10 minutes, turn off the oven and let the salmon rest inside for an additional 5–10 minutes depending on the thickness of the fillets; thicker fillets benefit from the extra carryover heat.
10. Carefully open the packets to release steam and transfer the salmon to plates. Serve hot with rice, seasonal vegetables, or a light salad.

• You can prepare the garlic-butter mixture up to 3 days in advance and keep it covered in the refrigerator.
• If your salmon fillets are over 1 inch thick, allow the full 10 minutes of resting time after baking to ensure even doneness.
• Parchment paper gives a gentler steam and a cleaner presentation; foil works fine if you need a sturdier packet.
• To boost citrus aroma, place a thin lime slice on top of each fillet before sealing the packets.
• Pair this salmon with sautéed greens, roasted asparagus, quinoa, or a side of esquites-style corn for a complete meal.
• Leftover cooked salmon keeps for up to 2 days in the refrigerator. Reheat gently in a low oven or flake cold into salads or grain bowls.
• For a dairy-free version, substitute softened butter with extra-virgin olive oil or a plant-based spread.

Serving Suggestions

Serve the salmon alongside fluffy steamed rice or a light citrusy salad to complement the garlic and lime. A simple side of roasted vegetables or a bed of greens dressed in a lemon vinaigrette balances the richness of the butter and the natural oils in the fish.

Variations

Try replacing cilantro with parsley if you prefer milder herb notes, or add thinly sliced fennel for an anise-like freshness. For a smoky touch, finish the salmon under the broiler for 1–2 minutes after opening the packet, watching carefully so it does not dry out.