Perfect Salmon En Papillote
Discover the secret to incredibly tender and juicy salmon fillets with this elegant French baking method. Cooked in its own parchment paper packet, the fish steams gently with your chosen aromatics, locking in flavor and moisture.
Ingredients
- 1 each salmon fillet (about 6 oz)
- 0.5 tsp olive oil
- 0.25 tsp salt
- 0.125 tsp black pepper freshly ground
- 2 slices lemon thinly sliced
- 0.25 cup asparagus spears
- 1 sprig fresh dill (or other herbs like thyme)
Instructions
- Preheat your oven to 400°F (200°C). Cut a large piece of parchment paper (about 12x16 inches) for each salmon fillet.
- Place one salmon fillet in the center of one half of the parchment paper. Drizzle with olive oil, then season with salt and pepper.
- Arrange lemon slices and asparagus spears (or other vegetables) over and around the salmon. Top with a sprig of fresh dill.
- Fold the other half of the parchment paper over the salmon. Starting from one end, create small, tight folds along the edge to seal the packet completely, forming a half-moon shape. Ensure there are no gaps for steam to escape.
- Carefully transfer the sealed parchment packets to a baking sheet.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily. The cooking time may vary slightly depending on the thickness of your fillet.
- Remove from the oven and carefully open each packet (be mindful of the hot steam!). Serve immediately in the parchment paper or transfer to plates.
Notes
Experiment with different herbs like dill or thyme, various quick-cooking vegetables like thinly sliced zucchini or bell peppers, and citrus slices (lemon, lime, orange). Ensure the packet is sealed tightly to trap steam. Serve directly from the packet for a fun presentation or transfer to plates. Great with a side of quinoa or a light salad.