Smokey Salmon Packets
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Cook time: 
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Serves: 4 servings
These smokey salmon packets are quick and easy. Using parchment paper to make the packets, you can try endless variations of ingredients and flavors, but these are meant to bring the flavor of the grill to life, even if the weather isn't quite cooperative for grilling.
  • 12 regular sized tea bags of lapsang souchong tea
  • 4 cups water
  • 4 (4-6oz.) salmon fillets
  • ½ head of cauliflower, cored and cut into small florets
  • ½ onion, minced
  • 4 cloves garlic, minced
  • 6 small purple potatoes, thinly sliced
  • 2 large carrots, peeled and thinly sliced
  • 12 sprigs fresh thyme
  • 4 tablespoons fresh parsley, stems removed
  • 1 to 2 lemons, sliced
  • 4 teaspoons olive oil
  • salt and pepper to taste
  1. Boil 4 cups of water over high heat, remove from the heat, and add the tea bags. Allow to steep until cool, discard tea bags.
  2. Marinate salmon fillets in tea overnight, or for at least 4 hours. Remove fillets from marinade and sprinkle with salt and pepper. Reserve marinade.
  3. Preheat oven to 400F.
  4. Cut 4 large squares of parchment paper. Fold each square of parchment paper in half. Starting on the folded side, cut a half hear shape out of the paper. Open the fold and you should see a heart shape.
  5. For each parchment paper packet: drizzle ½ teaspoon of olive oil on one half of the paper. Then place ¼ of potatoes, carrots, cauliflower, onion, and garlic. Sprinkle with salt and pepper. Top vegetables with one salmon fillet, 1-2 teaspoons of reserved marinade, and ½ teaspoon olive oil, 3 sprigs of thyme, 1 tablespoon of parsley, and 1 to 2 slices of lemon.
  6. Fold parchment paper over and roll edges together starting with the rounded side. When you get to the pointy end of the paper, fold it back towards the rolled side and roll it in to seal. Repeat with remaining packets.
  7. Place fish packets on a baking sheet and place in the middle rack of the preheated oven. Bake for approximately 20 minutes or until fish and vegetables are cooked through.To serve, open packet and discard thyme sprigs. Transfer to a plate.Smokey Salmon in Parchment Paper Packets
Recipe by Ann Dunaway Teh at