Salmon en Papillote (French for “in parchment”) is a simple, elegant way to cook fish by sealing it in a parchment paper pouch with vegetables, herbs, and aromatics. The result? A tender, flaky fillet infused with steam-saturated flavor—without needing added fats or complicated cleanup. It’s perfect for weeknight dinners or light entertaining.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 mins 2 salmon fillets (6 oz each, skinless or skin-on)
1 zucchini, thinly sliced
½ red bell pepper, thinly sliced
½ small red onion, thinly sliced
4 lemon slices
2 sprigs fresh dill or thyme
1 tbsp olive oil
2 tbsp dry white wine or lemon juice
Salt & freshly ground black pepper, to taste
Parchment paper, cut into two large heart-shaped pieces (about 12" each)
Prep the Parchment
1
Fold each sheet of parchment in half, then cut into a large heart shape.
Open the parchment hearts and lay flat on a baking sheet.
Assemble the Packets
2
On one side of each parchment heart, layer:
A small bed of zucchini , bell pepper , and onion .
Place a salmon fillet on top, then season with salt , pepper , and olive oil .
Add 2 lemon slices and a sprig of herbs per fillet.
Drizzle with white wine or lemon juice .
Seal the Parchment
3
Fold the other side of the parchment over the salmon.
Crimp the edges tightly by folding and overlapping in small pleats to create a sealed packet.
Bake
4
Preheat oven to 400°F (200°C) .
Bake the parchment packets on a sheet pan for 15–18 minutes , depending on thickness.
The packets will puff slightly and should feel firm to the touch when done.
Serve
5
Transfer packets to plates and let guests open them at the table for a burst of fragrant steam.
Serve with rice, couscous, or a crisp green salad .
Tips & Variations
6
Use other vegetables like asparagus , carrot ribbons , or cherry tomatoes .
Add a spoonful of pesto or a pat of garlic herb butter on top before sealing for extra richness.
You can substitute with trout , halibut , or cod .
Ingredients 2 salmon fillets (6 oz each, skinless or skin-on)
1 zucchini, thinly sliced
½ red bell pepper, thinly sliced
½ small red onion, thinly sliced
4 lemon slices
2 sprigs fresh dill or thyme
1 tbsp olive oil
2 tbsp dry white wine or lemon juice
Salt & freshly ground black pepper, to taste
Parchment paper, cut into two large heart-shaped pieces (about 12" each)
Directions Prep the Parchment
1
Fold each sheet of parchment in half, then cut into a large heart shape.
Open the parchment hearts and lay flat on a baking sheet.
Assemble the Packets
2
On one side of each parchment heart, layer:
A small bed of zucchini , bell pepper , and onion .
Place a salmon fillet on top, then season with salt , pepper , and olive oil .
Add 2 lemon slices and a sprig of herbs per fillet.
Drizzle with white wine or lemon juice .
Seal the Parchment
3
Fold the other side of the parchment over the salmon.
Crimp the edges tightly by folding and overlapping in small pleats to create a sealed packet.
Bake
4
Preheat oven to 400°F (200°C) .
Bake the parchment packets on a sheet pan for 15–18 minutes , depending on thickness.
The packets will puff slightly and should feel firm to the touch when done.
Serve
5
Transfer packets to plates and let guests open them at the table for a burst of fragrant steam.
Serve with rice, couscous, or a crisp green salad .
Tips & Variations
6
Use other vegetables like asparagus , carrot ribbons , or cherry tomatoes .
Add a spoonful of pesto or a pat of garlic herb butter on top before sealing for extra richness.
You can substitute with trout , halibut , or cod .
Visited 5 times, 1 visit(s) today
