This easy salmon en papillote recipe (French for ‘in parchment’) delivers perfectly flaky, moist salmon in 30 minutes, with zero cleanup! Baking salmon in parchment paper locks in flavour, prevents fishy smells, and works with any veggies (try asparagus or potatoes).
🐟 Serves 4 | 💪 High-Protein | 🌿 Gluten-Free | ⏱ 30-Min Meal
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!
If you're craving a lighter option, try our Mediterranean couscous salad with flaky salmon, or if you're looking for a heartier meal, our creamy pesto gnocchi with succulent shrimp is a must-try, featuring tender gnocchi tossed in a creamy pesto sauce with juicy shrimp.
And if you don't have potatoes and canned tuna at home, don't worry! Our hearty tomato orzo with grilled salmon bites is a delicious and satisfying option.
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What is Salmon en Papillote?
Salmon en papillote (French for "in parchment") is a healthy, foolproof way to bake salmon in a sealed parchment paper pouch. The steam cooks the fish evenly, keeping it tender, juicy, and packed with flavour, without drying out.
Why Cook Salmon This Way?
✔ No mess, no cleanup – Everything cooks in one pouch.
✔ Customizable – Add lemon, herbs, or veggies (asparagus, potatoes, zucchini).
✔ Perfect for meal prep – Assemble ahead & bake when ready.
💗 Why This Recipe Works
- No sticking: Parchment paper trick (oiled properly).
- Customizable: Swap salmon for cod, add potatoes, etc.
- Meal-prep friendly: Assemble packets ahead!
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
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 have 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 freshness.
- Olive oil helps to keep the salmon moist during cooking.
- Soy sauce brings an umami flavour and saltiness.
♻️ Substitutes
- 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. Love white fish? Try my crispy cornmeal fish with polenta—it’s a reader favorite!
- 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 in 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.
📋 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 recipe pairs wonderfully with sides like cauliflower steaks and creamy tahini sauce. You can also enjoy it with roasted asparagus, buttery garlic green beans, kale, quinoa, bok choy, or other veggies.
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.
- A full list of ingredients and instructions can be found in the recipe card below.
💭 Pro Tips
- Don’t overcook: 12-15 mins at 400°F (145°F internal temp).
- Grill option: Cook packets on medium heat (10-12 mins).
- Substitutes: Use foil if out of parchment (but avoid lemon on foil!).
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. You can make a nice egg fried rice for your next day's lunch. I recommend removing the lemon slices before storing them as will give the fish a strong flavour of lemon.
❓ Salmon en Papillote FAQs
Salmon typically takes 12–15 minutes in a preheated 400°F (200°C) oven when baked in parchment paper. The exact time depends on the thickness of the fillets—thicker cuts (1.5 inches or more) may need up to 18 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Vegetables like potatoes, asparagus, zucchini, or cherry tomatoes pair perfectly with salmon en papillote. For root vegetables (e.g., potatoes), slice them thinly or parboil first to ensure even cooking. Layer them beneath the salmon, drizzle with olive oil, and season before sealing the packet.
To avoid sticking:
Lightly oil the parchment paper before placing the salmon.
Place the salmon skin-side up (if keeping the skin on) so the flesh doesn’t adhere.
Use non-stick aluminium foil as an alternative if sticking persists.
Parchment paper is ideal for steaming and delicate flavours, while foil provides a tighter seal and crispier edges. Foil can react with acidic ingredients (like lemon), so parchment is preferred for en papillote. For easy cleanup, both work, but parchment is more traditional.
Assemble the packets (with salmon, veggies, and marinade) and refrigerate for up to 24 hours before baking. For best results, add citrus slices (like lemon) just before cooking to prevent bitterness. Avoid freezing, as the texture may change.
This Salmon en Papillote is a restaurant-quality meal made easy at home. Perfect for busy weeknights, date nights, or meal prep—with zero fishy smell!
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Easy Salmon En Papillote (Salmon In Paper Parcels)
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 salmon fillets (skin-on for moisture or skin-off for faster cooking)
- 1 lemon sliced (or use lime)
- fresh basil leaves (or dill, parsley)
For the marinade:
- 2 tablespoon olive oil prevents sticking (or avocado oil)
- 2 tablespoon soy sauce (or coconut aminos for gluten-free)
- Salt and black pepper to taste
Optional Add-Ins
- Asparagus, cherry tomatoes, zucchini, or baby potatoes
- Garlic, shallots, or capers for extra flavor
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.
Claudia Ciorteanu says
My family loved this!
Ieva says
So easy, but so efective. Salmon stayed super moist and flaky, and it was the first time I paired it with basil (always use dill or or parsley) - what a fresh, summary twist! 10 out of 10!
Juyali says
Made this for dinner, and the salmon came out so moist, and the lemon-basil combo added such a fresh flavor. Definitely making it again!
swathi says
Salmon en Paopillote is yummy and perfect meal idea. I enjoyed making it.
Tisha says
This recipe was amazing and ended up being so easy to follow!
Giangi Townsend says
Super flavorful and so easy to make, I do recommend this recipe to anyone that loves salmon and wants to try something new
Irena says
Super easy recipe, love the addition of soy sauce. Also, loved the cauliflower steaks on the side. Served mine with simple aioli, which went well wth fish as well.
Razvan says
Who can refuse this salmon recipe? 🤤