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.
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Fold each sheet of parchment in half, then cut into a large heart shape.
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Open the parchment hearts and lay flat on a baking sheet.
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On one side of each parchment heart, layer:
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A small bed of zucchini, bell pepper, and onion.
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Place a salmon fillet on top, then season with salt, pepper, and olive oil.
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Add 2 lemon slices and a sprig of herbs per fillet.
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Drizzle with white wine or lemon juice.
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Fold the other side of the parchment over the salmon.
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Crimp the edges tightly by folding and overlapping in small pleats to create a sealed packet.
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Preheat oven to 400°F (200°C).
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Bake the parchment packets on a sheet pan for 15–18 minutes, depending on thickness.
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The packets will puff slightly and should feel firm to the touch when done.
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Transfer packets to plates and let guests open them at the table for a burst of fragrant steam.
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Serve with rice, couscous, or a crisp green salad.
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Use other vegetables like asparagus, carrot ribbons, or cherry tomatoes.
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Add a spoonful of pesto or a pat of garlic herb butter on top before sealing for extra richness.
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You can substitute with trout, halibut, or cod.
Ingredients
Directions
-
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.
-
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.
-
-
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.
-
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.
-
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.
-
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.