Salmon En Papillote Recipe – French Special
Salmon en Papillote is a classic French cooking method where salmon fillets are baked in parchment packets alongside fresh vegetables, herbs, and aromatics. This gentle steaming technique locks in moisture and flavor, resulting in tender, perfectly cooked salmon. Minimal cleanup and an elegant presentation make this Salmon en Papillote recipe ideal for weeknight dinners, special occasions, or a healthy, refined meal.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Salmon en Papillote Ingredients:
- 2 salmon fillets (6 oz / 170 g each)
- 1 small zucchini, thinly sliced
- 1 small carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 2 tsp olive oil
- 2 tsp lemon juice
- 2 tsp fresh dill or parsley, chopped
- Salt and freshly ground black pepper
- 2 pieces parchment paper (~12×12 inches each)
Salmon en Papillote Instructions:
Preheat oven to 200°C (400°F).
Lay parchment paper squares flat on a baking sheet.
Place an even layer of zucchini, carrot, bell pepper, and shallot in the center of each parchment square.
Drizzle vegetables with 1 tsp olive oil and season with salt and pepper.
Place salmon fillet on top of the vegetables.
Sprinkle minced garlic, lemon juice, and fresh dill or parsley over the salmon.
Drizzle remaining 1 tsp olive oil over the salmon and season with salt and pepper.
Fold parchment over salmon and vegetables, creating a sealed packet by folding and crimping the edges tightly.
Place the baking sheet in the oven and bake for 12–15 minutes, until salmon is opaque and cooked through.
Remove from oven and let rest for 1–2 minutes.
Carefully cut open the parchment packets, being cautious of hot steam.
Serve salmon with the steamed vegetables directly from the parchment for a beautiful presentation.
Recipe Notes :
Vegetable Variations: Include asparagus, cherry tomatoes, mushrooms, or bell peppers for extra flavor and texture.
Herb Variations: Use dill, parsley, tarragon, chives, or basil to complement the salmon’s natural flavor.
Make Ahead: Assemble packets up to a few hours ahead and store in the fridge until ready to bake.
Cooking Tip: Ensure parchment packets are tightly sealed to trap steam, which keeps salmon tender and vegetables perfectly cooked.
Serving Suggestions: Serve directly from parchment for a beautiful presentation; pair with steamed rice, quinoa, or a light salad.
Seasoning Balance: Drizzle olive oil and lemon juice over both vegetables and salmon; adjust salt and pepper to taste.
