Dinner · Vietnamese

Salmon Noodle Parcels

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 8, 2026

These salmon and rice noodle parcels steam themselves in the oven, which means juicy fish, tender noodles, and almost zero cleanup. Everything cooks together in a folded packet of parchment, so the salmon stays moist and the flavors mingle right on the plate. It looks impressive but comes together in about half an hour.

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Salmon Noodle Parcels

Why you'll love this

  • Everything cooks in one parcel with almost no cleanup.
  • Ready start to finish in under 30 minutes.
  • The salmon steams up moist and tender every time.
  • Fresh, bright flavors from chili, lime, and cilantro.

EveryDayMeal recipe

Salmon Noodle Parcels

Prep
10m
Cook
18m
Total
28m
Serves
2
Level
Easy

Ingredients

  • 3 1/2 oz rice noodles
  • 3 scallions, thinly sliced
  • 1/3 cup petit pois (baby peas)
  • 1 small fresh red chili, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut in wedges
  • 2 (about 5 oz each) salmon fillets
  • 3 tablespoons unsalted butter
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Colander or strainer
  • Sharp knife

Instructions

  1. Heat your oven to 400F so it is fully preheated by the time your parcels are assembled.
  2. Put the rice noodles in a bowl and pour over enough boiling water to just cover them. Let them sit for about 2 minutes, until they turn bendable but still have a little bite, then drain well so they do not go mushy.
  3. Return the noodles to the bowl and toss with the scallions, petit pois, sliced chili, a pinch of salt and pepper, and 1 tablespoon of the butter. Stir until the butter melts and coats everything, which builds flavor into the base.
  4. Tear two large squares of parchment paper. Pile half the noodle mixture in the center of each square, then lay a salmon fillet on top. Slice the remaining 2 tablespoons butter and lay it over the fish so it bastes the salmon as it bakes.
  5. Bring the ends of the parchment up over the fish and fold them together tightly, then tuck the ends underneath so no steam can escape. A sealed parcel is what steams the salmon and keeps it moist.
  6. Set the parcels on a baking sheet and bake for 15 to 20 minutes, until the salmon is opaque and flakes easily. Transfer to plates, open carefully (the steam is hot), scatter with cilantro, and serve right away with lime wedges.

Tips from the kitchen

  • Do not oversoak the noodles. They finish cooking inside the parcel, so pull them while they are still firm.
  • Seal the parchment tightly with no gaps so the steam stays trapped and the fish cooks evenly.
  • Check for doneness at 15 minutes; thin fillets cook fast and salmon dries out quickly once overcooked.

Estimated nutrition per serving: 520 cal · 34g protein · 42g carbs · 25g fat

Make it your own

  • Swap the salmon for a firm white fish like cod or a chicken breast pounded thin (add a few minutes for chicken).
  • Use rice vermicelli or thin egg noodles if that is what you have.
  • Add a splash of soy sauce or a drizzle of sesame oil to the noodles for a deeper savory note.

Storing & make-ahead

Best eaten fresh, but leftovers keep in an airtight container in the fridge up to 2 days. Reheat gently in a covered dish in a 300F oven or microwave in short bursts so the salmon does not dry out.

Good to know

Can I make these ahead?
You can assemble the parcels a few hours ahead and refrigerate them, then bake straight from the fridge, adding a couple extra minutes.
How do I know the salmon is done?
It should be opaque all the way through and flake easily with a fork. If it still looks translucent in the center, seal it back up and bake a few more minutes.
Can I use foil instead of parchment?
Yes, foil works just as well for sealing in the steam. Parchment just looks nicer if you serve the parcels at the table.
My noodles came out mushy, what went wrong?
They likely soaked too long before baking. Just barely cover them with boiling water and drain the moment they turn flexible.

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