Salmon en Papillote ( Salmon in Parchment) Recipe
Salmon en Papillote is a very easy recipe, ready in a few minutes and entirely baked. Salmon fillets are marinated in olive oil, soy sauce, lemon juice, salt, and pepper for the perfect flavours. Finish to perfection with fresh lemon slices and aromatic basil leaves.
Preparing the salmon this way will guarantee you moist and tender fish, without filling your house with a fishy smell. You’ll be left with a delicious lunch or dinner to enjoy!
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Why this recipe works
Salmon en Papillote is a delicious and healthy dish that is elevated when served with Cauliflower Steaks and a drizzle of creamy Tahini Sauce. This flavorful combination is sure to impress your taste buds and leave you craving more. You can pair it up with a series of great vegetable recipes such as roasted asparagus, buttery garlic green beans, kale, quinoa, bak choi and so on.
Ingredients to make Salmon en Papillote
To prepare this recipe you need minimal ingredients and effort. You can make one packet for each member of the family and also you can two pieces of salmon for the adults. They can bake at the same time in one pan.
- Salmon fillets – are the main ingredient, and serve as a protein in this recipe.
- Lemon slices – give acidity and a wonderful aroma.
- Fresh basil leaves – pair well with the fish and provide a freshness.
- Olive oil – helps to keep the salmon moist during cooking.
- Soy sauce – brings an umami flavour and saltiness.
- Salt and pepper – are seasonings that help bring all flavours together.
Substitutes
Some ingredients can be easily replaced with your pantry availability and here are some suggestions:
- Salmon fillets – other types of fish can be used for this type of cooking like cod, trout, halibut, or tilapia fillets. Alternatively, you can use tofu slices or portobello mushrooms for a vegetarian option.
- Lemon slices – use lime, orange slices, or grapefruit slices instead. You can also use lemon zest or lemon juice for acidity and aroma.
- Fresh basil leaves – parsley, cilantro, dill, or tarragon leaves. You can also use dried basil, but use it with measure as it’s more potent than fresh basil.
- Olive oil – avocado oil, grapeseed oil, or melted butter. For a Mediterranean twist, you can use sunflower oil or canola oil mixed with a splash of balsamic vinegar.
- Soy sauce – tamari sauce (gluten-free alternative), coconut aminos (soy-free alternative), or Worcestershire sauce. You can also use fish sauce for a deeper umami taste, but adjust the quantity as it’s saltier than soy sauce.
- Salt and Pepper – use sea salt or kosher salt for regular salt. For pepper, you can use ground black pepper, white pepper, or red pepper flakes for added heat. Alternatively, try using seasoning blends like Italian seasoning or Cajun seasoning for extra flavour.
Variations
Mediterranean Salmon: Top the salmon with olives, sun-dried tomatoes, artichoke hearts, and capers. Drizzle with olive oil and sprinkle with Italian herbs like oregano, basil, and rosemary for a taste of the Mediterranean.
Spicy Cajun Salmon: Rub the salmon with Cajun seasoning or a mixture of paprika, cayenne pepper, garlic powder, and onion powder. Add sliced bell peppers, onions, and corn kernels for extra flavour and heat.
Pesto Salmon: Spread a layer of basil pesto over the salmon fillets and top with cherry tomatoes, sliced mushrooms, and fresh mozzarella cheese. Finish with a drizzle of balsamic glaze before sealing the parchment packets.
Greek-inspired Salmon: Season the salmon with Greek seasoning or a blend of oregano, garlic powder, and lemon zest. Top with sliced Kalamata olives, cherry tomatoes, feta cheese, and a splash of olive oil.
How to make Salmon en Papillote
This Salmon en Papillote recipe is a simple fish dish, which is perfect for a quick lunch or dinner for those busy weekdays – a family-friendly meal featuring fish and vegetables, baked to perfection for the healthiest meal.
Take a look at this step-by-step guide to making this delicious homemade recipe. The photos make it easy to follow along.
Step 1: Marinade the salmon then place it on a piece of parchment paper.
Step 2: Top the salmon with lemon slices.
Step 3: Garnish with fresh basil leaves. Seal the paper bags and bake them for 12-15 minutes at 400°F (200°C).
Step 4: Gently desseal the bag and serve with your favourite veggies, in my case Cauliflower Steaks.
Squeeze lemon juice on the salmon and enjoy!
A full list of ingredients and instructions can be found in the recipe card below.
Leftovers and storage
This salmon en papillote recipe is best consumed when freshly made. However, if you have any leftovers you can store them in an airtight container for up to 2 days in the refrigerator. I recommend removing the lemon slices before storing them as will give the fish a strong flavour of lemon.
Recipe FAQs
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Recipe
Ingredients
- 4 pieces of salmon fillets
- Lemon slices
- Fresh basil leaves
For the marinade:
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together the olive oil, soy sauce, salt, pepper, and lemon juice to make the marinade. Add the salmon fillets to the bowl and let them marinate in the fridge for 30 minutes.
- Place each salmon fillet on a separate sheet of parchment paper, large enough to wrap the salmon.
- Place a lemon slice and a few basil leaves on top of each salmon fillet.
- Fold the parchment paper over the salmon fillet, starting from one end, and fold the edges to seal the packet. Repeat for all the salmon fillets.
- Place the salmon packets on a baking sheet.
- Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Carefully open the packets, being cautious of the hot steam, and transfer the salmon to serving plates.
- Serve the salmon in papillote with the juices from the packets drizzled over the top. I accompanied the salmon with my Roasted Cauliflower Steaks & Creamy Tahini Sauce.
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Salmon en Papillote Recipe
Equipment
- Parchment paper or aluminum foil: These are essential for creating the packets to cook the salmon. Parchment paper is the traditional choice, but aluminum foil can be used as an alternative.
- Baking sheet: A baking sheet is needed to place the prepared salmon packets while baking.
Ingredients
- 4 pieces of salmon fillets
- Lemon slices
- Fresh basil leaves
For the marinade:
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together the olive oil, soy sauce, salt, pepper, and lemon juice to make the marinade. Add the salmon fillets to the marinade and let them marinate in the fridge for 30 minutes.
- Place each salmon fillet on a separate sheet of parchment paper, large enough to wrap the salmon.
- Place a lemon slice and a few basil leaves on top of each salmon fillet.
- Fold the parchment paper over the salmon fillet, starting from one end, and fold the edges to seal the packet. Repeat for all the salmon fillets.
- Place the salmon packets on a baking sheet.
- Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Carefully open the packets, being cautious of the hot steam, and transfer the salmon to serving plates.
- Serve the salmon in papillote with the juices from the packets drizzled over the top.
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