A delicious and easy to make salmon en papillote recipe that looks refined, but is so simple you‘ll have it on your family’s dinner table in 30 minutes. Flaky, moist salmon in parchment with rustic and colorful garnishes that flavor the fish as it all cooks together. You’ll be shocked when you open the parcels (in a good way). Makes a great dish for date night!
Why This Recipe Works
- Cooking salmon in parchment paper locks in moisture and delicate, deep flavors.
- Simple ingredients list. 5 minutes of prep. High end brasserie results.
- Undeniable wow factor when you open the packet. It looks fancy – but the ingredients do all the work.
Table of contents
What is Salmon en Papillote
Salmon en Papillote literally means salmon in a packet, which is usually made of folded parchment paper. This cooking process locks in flavor and moisture.
For this recipe I surrounded the fillets with a mix of mushrooms, tomatoes, olive oil, dill, lemon juice and capers. The parchment paper is then folded to create a packet that encloses the fish – which is baked, creating a self contained mini-oven where all of the flavors become intertwined.
Ingredients for Salmon en Papillote
Scroll to the bottom of this page for the full recipe!
- Salmon: Boneless, fresh salmon fillets are best. But you can technically use any cut of salmon you like.
- Garlic: Place minced garlic underneath the salmon to infuse it with fragrance.
- Extra virgin olive oil: I recommend using your best olive oil for this dish because you will definitely taste it. A high quality virgin olive oil tastes like fresh herbs and is also fruity and aromatic.
- Dill: Dill goes so well with salmon and lemon. It’s one of those classic flavor combinations. I’m using fresh dill for this recipe.
- Cherry tomatoes: For both fresh flavor and a pop of color. Cut them in half to let some of their natural juices mix in.
- Button mushrooms: I thinly sliced white mushrooms, but brown cremini mushrooms or fresh shiitake mushrooms work just as well.
- Asparagus: Thick spears are preferable because they yield a lovely, slightly crunchy texture. But you can use any type, white asparagus included.
- Lemon: A little squeeze of fresh lemon juice adds moisture during the cooking process. You’ll want a little more for serving the salmon.
- Capers: Capers add saltiness and some acidity. However, you can omit them if you are watching your sodium intake.
Ingredient Variations
Get creative with the veggies and flavors you use!
EXPAND HERE FOR A FEW INGREDIENT IDEAS
- Bell peppers
- Green beans
- Fingerling potatoes
- Sweet potatoes or other root vegetables
- Julienned carrots
- Ginger
- A splash of white wine
How to Make Salmon en Papillote
- Start by preheating your oven to 350ºF.
- Place the salmon fillets on a flat surface and season them on both sides with kosher salt and black pepper.
- Cut two pieces of parchment paper or aluminum foil that are big enough to hold the salmon fillets and other ingredients and that can be closed and folded.
- Lay one piece of parchment paper flat on the counter and place half of the garlic and asparagus in the center of it. Top with a salmon fillet and repeat the same step for the other piece of parchment paper.
- Place the cherry tomatoes and mushrooms around the salmon fillets and season with salt and pepper.
- Place a few pieces of chopped dill and some capers on top of the salmon and drizzle with a little extra virgin oil.
- Squeeze a little lemon juice on top and close the paper by folding the edges over several times, until it is completely sealed.
- Place on a baking sheet and bake for 20-25 minutes, until the salmon is almost fully cooked and flaky. Serve immediately.
How Does it Taste?
The delicate salmon is infused with bright citrus and dill – while being balanced out by the salty notes from the capers and earthy umami from the mushrooms. The crisp asparagus is garlicky and verdant. And the tomatoes impart a garden fresh sweetness. This is also, incidentally, a recipe where you’ll actually taste the herbaceous notes of the olive oil.
Storage
This definitely tastes best fresh out of the oven. But you can store leftover salmon in an airtight container in the refrigerator for up to 1 day.
- Reheat leftovers in the microwave at 50% heat in short increments. This is so the salmon doesn’t dry out. Test often.
- Sprinkle reheated leftovers with a little salt, pepper and lemon juice.
Do not freeze leftover salmon.
Frequently Asked Questions
This dish was popularized in France in the 17th century. However, the cooking method is used by many other cultures. For example, in Italy, seafood is regularly prepared al cartoccio.
Not really. Both form a pouch that gently cooks the salmon, herbs and veggies together. While I definitely prefer the rustic look of parchment paper, I’ve made this recipe in both parchment and aluminum foil. Use what you’ve got handy in your kitchen drawer. The one caveat with foil is that you should absolutely use non-stick foil. The fish may stick to the regular stuff.
Yes! This salmon en papillote recipe is 100% gluten free as written.
Salmon is an excellent source of omega-3 fatty acids, protein, selenium – as well as vitamins B6, B12 and D.
I’m glad you asked! It’s important. You can look for the blue Marine Stewardship Council label on salmon at your local grocery store. And you can find actionable information on buying sustainable salmon from the Monterey Bay Aquarium’s Seafood Watch page.
What to Serve With Salmon en Papillote
Since this is a fairly composed entree already, you can get by with a simple side of steamed rice or quinoa. But here are some easy side dishes that definitely compliment salmon:
- Air Fryer Broccoli With Spicy Sauce
- Italian Cauliflower Stir Fry
- Edamame Quinoa Salad
- Salad With Japanese Carrot Dressing
- Rustic Farro Salad
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This is my favorite method for cooking salmon. Did you like this salmon en papillote? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Salmon en Papillote
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 people 1x
- Category: Fish and seafood
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Description
A delicious Salmon En Papillote Recipe that looks refined, but is so simple you can get it on your family’s dinner table in 30 minutes!
Ingredients
- 2 8–ounce boneless salmon fillets
- 2 cloves garlic, minced
- 2 teaspoons extra virgin olive oil
- 1 tablespoon dill, roughly chopped
- 14 cherry tomatoes, halved
- 10 medium white button mushrooms, thinly sliced
- 8–10 thick asparagus spears
- 1 lemon
- 2 teaspoons capers (optional)
Instructions
- Preheat oven to 350ºF.
- Season salmon fillets with salt and pepper and set aside.
- Use two pieces of parchment paper or aluminum foil big enough to fold in half once all the ingredients have been added.
- Evenly distribute minced garlic and asparagus in the center of each of the pieces of paper and top each with a salmon fillet.
- Add cherry tomatoes and mushrooms around the salmon and season with salt and pepper.
- Sprinkle dill and capers on top of fish and vegetables and drizzle extra virgin oil.
- Squeeze a little lemon juice and close the paper by folding the edges over several times, until it is completely sealed.
- Place on a baking sheet and bake for 20-25 minutes, until salmon is almost fully cooked and flaky.
- Serve immediately.
Notes
This Salmon en Papillote recipe is best eaten right out of the oven. It can keep refrigerated for up to a day, stored in an airtight storage container.
* Skip the capers for a dish that’s even lower in sodium.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6.2g
- Sodium: 259.6mg
- Fat: 16g
- Saturated Fat: 2.6g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 56.2g
- Cholesterol: 115.6mg
Questions and Reviews
The temperature/cook time is way too low for things to get finished. We had to microwave everything for 2 minutes after taking it out of the oven and the asparagus was still not done.
Hi Chance! I’m so sorry the salmon didn’t come out fully cooked. Every oven is slightly different so what works in mine may not work for all ovens. But I have had no issue cooking this dish at the temperature recommended in the recipe card. I hope that finishing it in the microwave worked and that you were still able to enjoy the dish (it’s my go-to easy salmon recipe 🙂 )
Can I make up these packets in advance and freeze them raw? If so, should they be cooked from frozen? How long?
Hi Carmen! I don’t recommend freezing these since the fish was probably already frozen once before it made it to your place. This raises the chances of bacteria growing, so just to be safe, it’s best to make these fresh 🙂
WOW, Have all of the ingredients and can’t wait to make dinner tonight.
Will be using a shallow, covered glass dish to make it easier to open without getting steam in my face/glasses.
Put the ingredients in the WW Recipe Builder and it’s only 1 Freestyle Point per serving because the only item
countable is the olive oil.
Thanks for another great recipe.
You’re welcome Dee! This is one of my favorite, easy and healthy recipes to make, it’s effortless!
For as many years as I have known my husband, he has always stated that he hates salmon. He is now a changed man! He absolutely loved this recipe! So exciting! This is delicious!! Just make it, you will see!! Yummy!!!
Yay Amy!! My husband who isn’t crazy about salmon also loves this recipe! 🙂
Can I use basil instead of dill? Can I use foil instead of parchment?
Thanks
I haven’t even had breakfast yet, but I’m drooling over this salmon. I’ve never made salmon en papillote but have tasted it before. I love how all the fish and veggies get cooked together. You’ve inspired me to give it a go!
Aww thank you so much Andrea, you just made my day 🙂
i haven’t made salmon en papillote in AGES. thanks for the inspiration! Xx
You’re welcome Thalia! 🙂
O yes! It’s such a fool-proof and delicious way to make fish!
I agree Rebecca! And it’s so delicious!