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Salmon in papillote is French for exactly what we're making- salmon in parchment, or a paper envelope. Cooking in papillote was a creation started in France in the 17th century and has been around since then in many forms, and for good reason. Putting your fish, seasonings and vegetables all together inside the parchment and baking steams all the deliciousness together, making every aspect of the meal as flavorful as it can be, all while keeping the salmon moist and tender.
This recipe uses green-beans and green onions as its veggie companion, but you can always swap them for what seasonal or what calls your name in the produce isle (cooking times may vary with other vegetables)! This recipe is also perfect for customizing to everyones tastes. Your significant other wants broccoli and you want green-beans? You want to add some spice and your friends can't handle the heat? Each parchment envelope can be altered so everyone is happy with their meal.
Salmon en Papillote
Make simple and delicious salmon for one or many with this recipe! Using parchment paper to keep all the flavor and juicy deliciousness together is the perfect hack for a quick meal that will knock your socks off.
Servings: 1
Keywords: Salmon, Easy Salmon Recipe, Papillote
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 mins
Ingredients
- 1 Portion Wild for Salmon salmon
- ½ Lime (or 1 key lime)
- 1 Serving Uncooked Green-Beans, trimmed
- 1 Green Onion, trimmed and sliced
- ½ Tbs Butter
- 1 Small Sprig Fresh Dill
- 1 Sprig Fresh Thyme
- Salt and Pepper, to taste
- Parchment Paper (12" square or parchment paper bag)
Instructions
- Preheat the oven to 350
- Wash and trim the vegetables and cut lime so you have a slice from the middle, and juice the rest
- Place vegetables in parchment, just off center
- Place your Wild for Salmon salmon on top and season
- Place 1/2 the butter under the fish and the other 1/2 on top
- Place lime slice, herbs and lime juice onto of the salmon
- Fold parchment paper over so that opposite corners meet, making a triangle. Then, starting at one corner near the fold, start folding the edge over to create a crimped edge until you get to the other side of the fold — sort of like the edge of a calzone crust. The key is to try and get an air tight package which will steam the contents.
- Place on baking sheet and put in oven for 13-15 minutes
- Remove and enjoy!
Notes
If your papillote puffs in the oven that means you got a good seal and it will steam well! Be careful when opening the cooked package as steam may release.
AUTHOR PROFILE
Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.