I was inspired to create this recipe after seeing something similar on What’s Gaby Cooking. Cooking fish "en papillote" (aka in parchment paper) is a technique I first learned in culinary school, but let me tell you, these days it’s my lifesaver. Life is busy af. I know I'm not the only one that needs meals that taste good but also don’t leave my kitchen looking like a crime scene. This method is quick, delivers big on flavor, and has almost zero cleanup—a total win in my book.

This smoky mezcal salmon is my go-to when I need something fast (hello, under 20 minutes!) but still crave something that feels indulgent and satisfying. The mezcal adds a subtle smokiness, the clam juice brings a touch of brininess, and everything comes together beautifully with fresh lime and cilantro. It’s elegant without being fussy—perfect for both a cozy family dinner or impressing guests.

For pairings, I recommend serving this salmon with roasted vegetables, fluffy rice, or even a bright, herby salad. You could also pair it with crusty bread to soak up the juices or a light pasta tossed with olive oil and garlic.

Why I Used Clam Juice

Clam juice might sound like a surprising addition, but it’s a secret weapon for adding depth and brininess to this dish. It enhances the salmon’s natural flavor and creates a subtle, ocean-inspired richness that pairs beautifully with the smokiness of the mezcal and the brightness of lime.

Substitutions:

• If you don’t have clam juice on hand, you can substitute with fish or seafood stock, vegetable broth, or even water mixed with a splash of white wine or lemon juice. Each will bring its own twist to the dish while keeping the salmon moist and flavorful.

Why This Recipe Works

• Moist and Flavorful: The parchment paper traps steam, keeping the salmon tender while infusing it with smoky mezcal and briny clam juice.
• Effortless Cleanup: Cooking in parchment makes for easy cleanup, so you can spend more time enjoying your meal.
• Balanced Flavors: The smokiness of mezcal, the brightness of lime, and the freshness of cilantro create a perfect harmony of flavors.

Pro Tips

• No Mezcal? No Problem: If you don’t have mezcal on hand, substitute it with 2 tablespoons of water and a dash or two of liquid smoke. This will give you a similar smoky flavor without the alcohol.
• Check for Doneness: The salmon is done when it reaches an internal temperature of 125°F for medium-rare or 135°F for well-done.
• No Mezcal? No Problem: Substitute with white wine or chicken stock for a non-alcoholic option.
• Double the Flavor: Marinate the salmon with the seasonings, clam juice, and mezcal for 30 minutes before cooking for an extra flavor boost.

Enjoy this vibrant and easy salmon recipe that’s sure to impress your family or guests with its bold yet balanced flavors!

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