Easy Salmon En Papillote (Salmon In Paper Parcels)
This Salmon en Papillote is delicious, moist, healthy, and baked to perfection in under 15 minutes. Forget take-out, this will become a favourite among your family members.
Servings: 4
Calories: 309kcal
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.
Video
Notes
Step-by-Step Guide: You'll find a helpful step-by-step guide to making this recipe on my blog. The photos make it easy to follow along.
Substitutions & Twists: I've listed some great substitutions and variations in the post above, so you can customize the dish to your liking.
Storage: This Salmon en Papillote can be stored in the refrigerator in an airtight container for up to 2 days.
Tip 1: Make sure you seal the parchment packets: Ensure that you tightly seal the parchment paper packets to trap the steam inside. This will help cook the salmon evenly and keep it moist.
Tip 2: Cut the ingredients evenly: Make sure you cut the vegetables into thin and uniform sizes to ensure they cook evenly. This helps prevent some pieces from being undercooked while others are overcooked.
Tip 3: Respect the cooking time: Bake the salmon at the temperature mentioned in the recipe in a preheated oven.
Nutrition
Calories: 309kcal | Carbohydrates: 1g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 578mg | Potassium: 852mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 68IU | Calcium: 22mg | Iron: 2mg
