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.
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.
2 servings