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Salmon en Papillote Recipe

French · Main course · 33 min total

A classic French technique where salmon fillets are steamed in parchment packets with vegetables and herbs, resulting in moist, flavorful fish with minimal cleanup.

Ingredients

• 4 (6-ounce) skinless salmon fillets
• 2 small zucchini, thinly sliced
• 1 large carrot, julienned
• 4 spring onions, sliced
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 sprigs fresh dill
• 4 thin slices lemon
• 4 tablespoons dry white wine or vegetable broth

Instructions

1. Preheat oven to 400°F (200°C). Cut four 12x18-inch sheets of parchment paper.
2. In a bowl, toss zucchini, carrot, and spring onions with 1 tablespoon olive oil, salt, and pepper.
3. Place a salmon fillet on one half of each parchment sheet. Season with remaining olive oil, lemon juice, salt, and pepper.
4. Top each fillet with a quarter of the vegetable mixture, a dill sprig, a lemon slice, and 1 tablespoon wine.
5. Fold the parchment over the salmon and crimp the edges tightly in a series of overlapping folds to seal.
6. Place packets on a baking sheet and bake for 15-18 minutes, until salmon is cooked through and vegetables are tender.
7. Carefully open packets (watch for steam) and serve directly in the parchment or transfer to plates.

Tips

• For best results, use fresh salmon and avoid overcooking.
• Substitute vegetables like asparagus, bell peppers, or cherry tomatoes as desired.
• Serve with rice or crusty bread to soak up the juices.
• Leftover packets can be refrigerated and eaten cold in salads.

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