Cut the parchment paper sheet into 4 equal parts and place each salmon fillet into one sheet in a casserole dish.
Chop the shallots and herbs.
Preheat your oven to 350° Fahrenheit/ 180° Celsius.
Combine the chopped shallot, herbs, salt and black pepper with the butter to create a compound butter.
Distribute the herb compound butter equally over the salmon fillet.
Now close the paper by twisting the ends so that the salmon is enclosed, each fillet in a parchment pouch.
Bake your salmon in parchment paper for about 20 minutes at 350° Fahrenheit/ 180° Celsius. The fish should be cooked through, flakey, moist but not dry when finished.
Serve hot with a side dish of your choice (see serving suggestions in post)
Video
Notes
Use a mixture of fresh herbs. In my video and pictures I used 1 Tablespoon Parsley, 2 Tablespoon Chives, 2 Teaspoon Savory, 2 Teaspoon Marjoram, 2 Teaspoon Dill weed freshly chopped fine.
You can make a large batch of herb compound butter too if you like and use with the fish as you like.