Recipe adapted from PaperChef
4 salmon fillets, about 6 oz. each
2 tablespoons hoisin sauce
1-tablespoon soy sauce
1 teaspoon frozen orange juice concentrate, thawed
1 tablespoon minced fresh ginger
4 lemon wedges
Preheat oven to 400°F
Place salmon in Culinary Parchment cooking bags on rimmed baking sheet.
Combine hoisin and soy sauces, orange juice and ginger; spoon evenly over salmon.
Fold over open edge twice and crimp well. Bake 15 to 20 minutes.
Open bag and let stand a few minutes. Serve with lemon wedges.
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