Salmon en Papillote (Salmon in Parchment)

Cooking salmon in parchment with vegetables is nearly fool-proof—the steam-cooking that happens en papillote guarantees that your fish comes out of the oven beautifully moist and tender.

salmon in parchment paper pouches opened and topped with lemon and fennel and dill
Image Courtesy of the Modern Proper

How Long to Bake?

One of the beautiful things about our easy salmon en papillote recipe is how quickly it cooks! Moist heat—which is what’s created inside the parchment packet as the fish and veggies release their delicious juices and steam the fish—is a quick heat. Depending on the thickness of your salmon fillets, pull them out after 10-12 minutes in a 375°F oven. They’ll continue to cook a bit inside the pouch until the parchment is cut or torn, so serve immediately.

Ingredients for Salmon en Papillote
  • 1.5 lbs Salmon, cut into 4 pieces
  • 1 Small zucchini, thinly sliced
  • 1 Head fennel, thinly sliced
  • 1 Lemon, thinly sliced
  • 1 tsp Dried dill
  • 1 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • Parchment paper
Method for Salmon en Papillote
  1. Preheat oven to 375°F.
  2. Cut parchment into 4 large ovals 15” by 10” inches. And fold in half.
  3. On half of each parchment layer on ¼ of the zucchini, ¼ the fennel, 1 piece of salmon, sprinkle with ¼ tsp salt, ¼ pepper, ¼ tsp dill, lemon slices, drizzle with ¼ cup olive oil and a few pieces of fennel fronds. Repeat with the three remaining salmon fillets.
  4. Close the parchment by folding the other half over the prepared salmon and carefully roll the open edges toward the center.
  5. Set pouches on a baking sheet and bake on the center rack for 15 minutes.
  6. Open carefully using a fork and serve.
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Recipe

Image Courtesy of the Modern Proper

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