Cooking fish en papillote is a simple way to impress your loved ones without much effort. When you open the packets at the table, a delicious aroma fills the air, revealing the perfectly-cooked, flavorful fish and veggies inside. Cooking salmon in parchment paper, especially with summer flavors, is a breeze. Let us guide you through the process!
What is Salmon en Papillote?
Salmon en Papillote is a French way of cooking salmon. The term “en papillote” means “in paper” in French. In this recipe, you wrap each piece of salmon in parchment paper along with sliced zucchini, fennel bulb, dill, lemon, and a bit of olive oil. Then, you bake it.
The parchment paper keeps the juices from the fish, citrus, vegetables, and herbs sealed in, allowing their flavors to mix and infuse the salmon with a delicious fragrance.
How to Wrap Salmon in Parchment Paper:
- Cut a large oval piece of parchment paper (or foil).
- Fold the paper in half to create a crease.
- Open the paper and place thinly-sliced zucchini and fennel on one side of the crease.
- Add a salmon fillet (skin side down) on top of the vegetables.
- Sprinkle dill, lemon slices, salt, pepper, and drizzle olive oil on the salmon.
- Fold the parchment paper, making small folds every inch at 45-degree angles to create a tight seal and a half-moon shape.
- The tightly-sealed packet traps moist heat, cooking the salmon in a steamy environment.
Which Salmon is Best to Buy?
If you want to try cooking fish using the en papillote method, our salmon en papillote recipe is a great choice. You can even use cod or halibut instead of salmon. However, we recommend salmon for its rich flavor and healthy fats. But not all salmon is the same! Here’s a simple guide for buying salmon for this recipe:
- Seasonality: The best time to buy salmon in the U.S. is from May to October when it’s in season.
- Variety: Whether it’s Coho, King, or Copper River salmon, choose any wild salmon that looks bright pink and has some marbling with fat for a delicious dish.
- Wild vs. farmed: Wild salmon is usually better in taste, health, and environmental impact. However, responsibly farmed salmon can be a good alternative. Check the Monterey Bay Aquarium Seafood Watch site or app for updated recommendations.
- Filleting: Once you’ve picked your salmon, ask the person at the fish counter to cut it into fillets for you. No need to do it at home!
How long should you bake Salmon en Papillote?
Our simple salmon en papillote recipe cooks fast because of the moist heat inside the parchment packet. The fish and veggies release juices that steam the fish. Depending on your salmon’s thickness, take it out after 10-12 minutes in a 375°F oven. It keeps cooking a bit in the pouch after removal, so serve right away.
Print
Salmon en Papillote
Making salmon with vegetables in parchment is almost foolproof. Cooking it in parchment ensures that the fish comes out of the oven moist and tender.
- Total Time: 22 minutes
Ingredients
- 1 1/4 pounds salmon (4 pieces)
- 1 small zucchini, thinly sliced
- 1 head fennel, thinly sliced (save fronds for flair)
- 2 lemons, thinly sliced
- 1 tsp dried dill
- 4 tsp Extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- Parchment paper
Instructions
- Heat oven to 375°F.
- Cut parchment into 4 ovals (15” by 10”) and fold in half.
- On each folded parchment, stack: zucchini, fennel, salmon, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp dill, and lemon slices. Drizzle with 1 tsp olive oil and add a sprinkle of fennel fronds.
- Fold parchment over the ingredients and roll edges toward the salmon.
- Place pouches on a baking sheet and bake in the center for 15 minutes.
- Carefully open with a fork and serve, adding extra fennel fronds for a fancy touch.
- Prep Time: 10
- Cook Time: 12
- Category: Dinner
Nutrition
- Serving Size: 4
- Calories: 311 kcal
