Pépin's Salmon en Papillote
A classic French technique, salmon en papillote, involves baking fish and vegetables sealed in parchment paper. This method steams the ingredients in their own juices, creating incredibly moist, flavorful salmon with minimal cleanup. Chef Jacques Pépin champions this simple yet elegant approach for a healthy and delicious meal.
Ingredients
- 1 each salmon fillet (about 6 oz)
- 1 tsp butter or olive oil
- 1/2 cup mixed vegetables thin-sliced (e.g.
- 1 pinch salt
- 1 pinch black pepper
- 1 slice lemon optional
- 1 sprig fresh dill or parsley (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut a large piece of parchment paper (about 15x12 inches) for each salmon fillet.
- Place a salmon fillet on one half of the parchment paper. Top with butter or a drizzle of olive oil, a sprinkle of salt and pepper.
- Arrange the mixed vegetables around and over the salmon. Add a lemon slice and a sprig of fresh dill or parsley if desired.
- Fold the other half of the parchment paper over the salmon and vegetables. Starting from one end, crimp the edges tightly together, making small overlapping folds to create a sealed packet. Ensure no steam can escape.
- Place the sealed parchment packets on a baking sheet.
- Bake for 12-18 minutes, depending on the thickness of the salmon, until cooked through and flaky. The packet will puff up from the steam.
- Carefully open the packets (steam will escape!) and serve immediately.
Notes
Vary vegetables: Asparagus, green beans, cherry tomatoes, or thin-sliced bell peppers work well. Add herbs: Dill, parsley, or thyme complement salmon. Lemon slices or a splash of white wine can enhance flavor. Ensure parchment packets are tightly sealed to trap steam effectively.