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Spiced Salmon in Paper

Fish.  So many love it but are terrified of overcooking such a delicate swimmer.  Now, you can be fearless and cook your fish en papilotte, a classic French technique (using parchment paper) for a very healthful and easy way to cook fish.  As with all things Sukhis, we like to add depth of flavor and it’s easy with our Home Chef Collection of spices.  For this recipe, we used the Gobi Aloo spice packet, but your favorite one will work well.  Also, experiment with your favorite fish and vegetable combinations, including cod, mahi mahi, thinly sliced fennel, leek, carrot, cauliflower, etc.  The reward is a very lean yet super moist and flavorful dish that cooks up in minutes.

Spiced Salmon in Paper

Cuisine Indian


  • parchment paper
  • 1 tsp olive or canola oil
  • 1 piece zucchini, thinly sliced or cut into julienne
  • 1 packet Sukhi's Gobi Aloo or Madras Vegetable Spice Mix
  • 1/2 cup thinly sliced snap peas
  • 1/2 cup thinly sliced carrot or leek
  • 2 (4-ounce) salmon fillets preferably skinless, and pin bones removed
  • 6 thin slices fresh lemon
  • salt and pepper, to taste
  • fresh cilantro, for garnish
  • Raita and Sukhi's Chutney, for serving


  1. Preheat oven to 400°. Trim parchment paper into 2 large pieces (approximately 12 x 14 inches) and place on a baking sheet.

  2. Heat oil in a large skillet over medium high heat. Stir in spice mix and then add vegetables, tossing just to combine. Divide vegetables evenly in center of each parchment piece. Place salmon fillet on top and lightly season with salt and pepper. Top with lemon slices. Lift the longer sides together over the center of the salmon and make small folds over the center until you reach about 1 inch from the salmon; tuck the edges under the salmon; you can also tie the parchment with kitchen string. Cook for 8 to 10 minutes or until cooked to desired temperature.

  3. Place a parchment packet on the plate and carefully, using scissors, open paper. Garnish with fresh cilantro and serve with raita and chutney.

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