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Baked Salmon en Papillote

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Baked Salmon en Papillote
  • Prep 10 min
  • Total 30 min
  • Servings 4
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Meaning “enveloped in paper,” en papillote is a method of cooking where food is covered in parchment paper before being cooked in an oven. The envelope keeps the steam trapped inside, resulting in deliciously moist and tender food. This recipe will give you the basics for cooking fish in parchment paper, but our favorite filet to prepare this way is juicy salmon.
by: Jeannette Quinones
Updated Jan 22, 2020

Ingredients

  • 4 salmon filets
  • 1 lemon, sliced
  • 1 small red onion, sliced
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder or 1 minced garlic clove
  • 1 bell pepper, red or green
  • 1 plum tomato (oval), sliced
  • Fresh rosemary
  • Fresh dill
  • Salt and pepper
  • Parchment paper (without wax)
  • Olive oil or butter, to grease the paper
  • A cooking brush

Steps

  • 1
    Preheat oven to 350º. Season the salmon with salt, pepper, paprika and garlic. Using a cooking brush, dress four pieces of parchment paper with a little olive oil or melted butter.
  • 2
    Place the salmon over the paper, then cover with the red onions, bell pepper, tomato, lemon, rosemary and dill.
  • 3
    Close the paper over the ingredients to form an ‘envelope’ or small package, with the corners well sealed. This will prevent the juices from leaking out. Place the closed package in a baking sheet and cook for 20 minutes.

Expert Tips

  • tip 1
    You can also add thinly-sliced potatoes, mushrooms, black olives, shrimp or seafood to the recipe as you prefer.
  • tip 2
    The fresh dill can be substituted for basil or thyme.
  • tip 3
    This recipe can also be adapted to be a foil packet recipe. Simply swap the parchment paper for aluminum foil, being sure to leave enough room in the packet for steam to build.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • The French papillote technique simply requires that all the ingredients be wrapped together in parchment paper and cooked in medium-high heat. This method is an easy way to cook food; the ingredients cook in their own juices, better preserving their taste and aroma. This technique is recommended for fish, white meat or vegetables.
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