Chef’s Plate Review: Baked Salmon Parcels

Chef’s Plate is a subscription service that delivers chef-designed recipes and fresh ingredients each week. There is no subscription or membership fee to join. Their recipes begin at $10.95 per plate for the 2-Person Plan and $9.75 per plate for the Family Plan. A Year of Boxes pays for this subscription.

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We order 3 new Chef’s Plate recipes each week, and have been for more than a year. Here’s a look at one of the recipes we received this past week….

Baked Salmon Parcels with Herb Butter, Broccoli and Crispy Potatoes

This hands-on recipe uses the technique of parchment parcels to delicately steam sumptuous salmon fillets. You’ll tuck broccoli florets and shallots in with the salmon, dotted with a citrus basil butter to impart richness throughout. In the meantime, a tray of thyme-dusted potatoes crisp in the oven.


  • 2 Salmon Fillets
  • 10 oz Red Creamer Potatoes
  • 6 oz Broccoli
  • 1 Lemon
  • 1 Shallot
  • 1 oz Butter
  • 4 g Fresh Basil
  • 1 g Dried Thyme
  • 2 sheets Parchment Paper


  • Start the Potatoes: preheat oven to 450, line baking sheet with aluminum foil, cut red creamer potatoes into rounds, in large bowl add the potatoes, thyme, and 2 tsp of oil, season with salt and pepper and toss to coat, arrange the potatoes on one side of the baking sheet, bake in oven for 10 minutes.
  • Prepare the Ingredients: thinly slice the basil, halve and thinly slice the shallot, cut the broccoli into small florets, small dice the butter, zest the lemon, halve lemon, slice half lemon to make 4 rounds.
  • Mix the Herb Butter: in small bowl add the butter, basil, and lemon zest, mash to combine.
  • Make the Salmon Parcels: spread the parchment paper out on a work surface, dry salmon fillets, season with salt and pepper, add the broccoli and shallot in the centre of the parchment, season with salt, add the salmon over top and dollop the herb butter, top with lemon slices.
  • Fold the Salmon Parcels: bring the two sides of the parchment that run lengthwise to the salmon together over top of the fish, make small folds to secure the parchment like a brown paper bag, continue folding the two ends to enclose the salmon.
  • Bake: add the salmon parcels to the sheet with the potatoes, bake for 12-15 minutes until the potatoes are crisp and the fish reaches 140f.
  • Serve: open the parchment parcels and serve the crispy potatoes alongside, squeeze the remaining lemon juice over to taste. Enjoy!

Notes: I’ve never made parchments packets before and it is something I’ve always wanted to try. I’m really glad I got to test this recipe out because baking salmon like this is so easy and quick to prepare. I was worried that there wouldn’t be enough flavour as I usually fry my salmon in a pan but steaming it like this is much better for you and the flavor was actually really nice.


Chef’s Plate

A subscription service that delivers chef-designed recipes and fresh ingredients each week. There is no subscription or membership fee to join.

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