How to Make Perfect Parchment Salmon

Salmon is one of the perfect super foods if you cook it just right. If you go too long, it’s no bueno. This recipe takes the guesswork out, so it’s a can’t-miss way to get your omega-3s. And you can substitute any Bulletproof fish here, just note that the cooking times will vary depending on the fish’s thickness.

How to Make Perfect Parchment Salmon

Serves 2


  • 2 center-cut wild salmon fillets (8 ounces each)
  • 1 teaspoon Bulletproof Brain Octane oil (or MCT or coconut oil)
  • Sea salt
  • 1 tablespoon grass-fed unsalted butter
  • 1 tablespoon minced fresh herbs (such as chives, parsley, or dill)
  • Lemon wedges, for serving


Preheat the oven to 320°F.

Place the salmon on a piece of parchment paper on a baking sheet. Rub the fillets with Brain Octane oil, season with sea salt, and top with the butter. Wrap the parchment around the fish, folding seams and tucking them to ensure steam does not escape.

Bake until fish is medium-rare, about 18 minutes. Sprinkle with the herbs and a squeeze of lemon.

This recipe is originally from Bulletproof: The Cookbook: Lose Up to a Pound a Day, Increase Your Energy, and End Food Cravings for Good by Dave Asprey. 

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