Putting salmon in a packet of parchment (or foil) and cooking it that way is a dramatic way to get perfectly cooked salmon, but it’s not hard to do. Fold a fillet into a piece of parchment paper that has been cut out, and then add seasonings, vegetables, or citrus fruit on top of it. Then simply bake the packets until done. The parchment paper creates steam that always makes the salmon juicy, and opening the individual packets at the table is a fun way to start the meal.
Salmon en papillote, which is fancy French for “salmon cooked in parchment paper,” is a classic way to cook salmon that makes fillets that are juicy, tender, and full of flavor. We’ll explain everything you need to know about salmon en papillote so you can make this fancy dish at home.
A Brief History of Salmon en Papillote
Salmon en papillote originated in France, where cooking food “en papillote” simply means wrapping it in paper before cooking. Parchment paper is often used for its heat resistance properties, allowing food to steam and retain moisture as it cooks. While the technique can be used with many proteins and vegetables, salmon en papillote has become one of the most well-known dishes.
The parchment paper pouch creates a self-contained environment, sealing in moisture and flavor. While the salmon is cooking, its own juices mix with lemon, herbs, vegetables, and other fragrant things. When salmon en papillote is opened at the table, it gives off a wonderful smell and reveals a perfectly steamed fillet.
The Essential Ingredients
Even though there are many variations, salmon en papillote is always made with the same few things:
Salmon
The star of the show! Salmon fillets work best, ideally about 6-8 ounces each Wild-caught varieties like king, sockeye, and coho are recommended for their rich flavor
Parchment Paper
Essential for creating a sealed environment for steaming the salmon. Parchment paper can be cut into heart or oval shapes before forming packets around the salmon.
Vegetables
Thin slices or dices of vegetables add moisture and flavor. Popular choices are zucchini, tomatoes, spinach, onions, carrots, and bell peppers.
Lemon
Lemon brightens the flavors and helps prevent the fish from drying out. Thin slices or a squeeze of juice are perfect.
Herbs
Fresh soft herbs like dill, parsley, basil, and tarragon enhance the dish with their aromatic qualities.
Olive Oil or Butter
A small amount of fat prevents sticking and adds richness. Olive oil and butter are most commonly used.
Salt and Pepper
Seasoning with salt and pepper balances the flavors and adds the necessary finishing touch before serving.
Step-by-Step Method
Making salmon en papillote is simple, especially once you get the wrapping technique down:
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Cut parchment paper into a heart or oval shape and fold in half to create a crease. Open back up.
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On one half of the parchment, layer sliced vegetables, lemon slices, a salmon fillet, herbs, and seasonings.
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Drizzle olive oil or dot with butter over the top.
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Fold the second half of the parchment over the top and seal the edges by making small folds all the way around.
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Bake at 400°F for 10-15 minutes until the salmon is cooked through.
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Remove from oven, place packet on plate, and open tableside to release the aromatic steam before serving.
Cooking Tips
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The key is tightly sealing the parchment paper so moisture and flavor stays locked in. Make lots of small overlapping folds.
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Place packets on a baking sheet to catch any drips and for easy transfer in and out of oven.
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10-15 minutes is sufficient cooking time for 1-inch thick salmon fillets. Adjust time based on thickness.
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Don’t peek! Opening the packet during cooking will release the steam and moisture.
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Let rest 1-2 minutes before opening to allow the heat to evenly distribute.
Serving Suggestions
Salmon en papillote makes for an elegant presentation when served in its parchment packet and opened tableside. Some creative serving ideas include:
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Place the unopened parchment packets on plates and allow diners to discover the contents. Provide scissors for easy opening.
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For a restaurant-worthy reveal, cut a slit in the top of each packet, pull open the sides, and garnish with herb sprigs.
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Cook individual portions in smaller packets for fun single-serving meals.
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Use wider sheets of parchment paper, add sides of grain and greens, and share family-style.
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Pair with rice, roasted potatoes, or crusty bread to round out the meal.
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Drizzle with vinaigrettes, aioli, or Hollandaise sauce for bonus richness and acidity.
Flavor Variations
While the classic version focuses on lemon, herbs, and veggies, there are many possibilities for customized flavors:
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Citrus: Lime, orange, grapefruit, Meyer lemon
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Herbs: Cilantro, basil, rosemary, thyme
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Spices: Ginger, curry powder, za’atar
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Veggies: Tomatoes, potatoes, mushrooms, eggplant, spinach, artichokes
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Fruits: Mango, pineapple, stone fruits, olives, capers
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Sauces: Pesto, chimichurri, tapenades, harissa
Pairings
Here are some delicious pairing suggestions:
- Steamed green beans, asparagus or broccolini
- Wild rice pilaf or herbed quinoa
- Roasted root vegetables like carrots or beets
- Bright, acidic salads with vinaigrette dressing
- Crusty bread or rolls to soak up the savory juices
- Lightly dressed greens like arugula, spinach or kale
Why Make Salmon en Papillote?
Here are just some of the benefits of this classic cooking technique:
- Ensures tender, flaky, moist salmon
- Infuses salmon with tons of flavor
- Allows hands-off cooking with no monitoring
- Fun and elegant presentation
- Minimal cleanup – no pots or pans needed
- Easy weeknight meal but looks fancy enough for company
So next time you see salmon en papillote on a menu or recipe, don’t be intimidated! With just a few core ingredients and the easy parchment paper wrapping method, you can master this dish like a pro. The impressive presentation and wonderfully flavored salmon make it a great technique to have in your repertoire. Give it a try and enjoy restaurant-quality salmon in your own kitchen.
Private NotesLeave a Private Note on this recipe and see it here.
Even though it’s kind of silly, I wasted a few pieces of parchment paper trying to crumple them up because I had never done that before. I finally found a good guide by Martha Stewart online. She starts with a square sheet, by the way. So my advice to NYT Cooking is to include a little crimping video for novices like me. Also, this is simple and tasty, but I think you should remove the “or” from the “and/or” in the ingredients list. Just fresh herbs aren’t enough. Again, Martha rules.
Fresh thyme, rosemary, two tablespoons of butter, two lemon slices, and two tablespoons of white wine were added to each filet. Spectacular, simple.
This is one of our family favorites. We make it often. We use rectangles of parchment paper, and simply roll/fold the edges and staple them closed. Each person makes their own little packet and marks the edge with a Sharpie to show their name. We usually add zucchini, shredded carrots, onion, wine, lemon, S&P–but we have tried many successful combinations. Sometimes we also throw in a few small shrimp. Easy, fast, healthy meal.
Chef John has a video on how to bake with the “heart-shaped” parchment paper. The rectangle will be my first try, but the heart shape might be more useful because it requires more work. https://www. allrecipes. com/video/991/how-to-make-salmon-in-parchment/?in.
Even though it’s kind of silly, I wasted a few pieces of parchment paper trying to crumple them up because I had never done that before. I finally found a good guide by Martha Stewart online. She starts with a square sheet, by the way. So my advice to NYT Cooking is to include a little crimping video for novices like me. Also, this is simple and tasty, but I think you should remove the “or” from the “and/or” in the ingredients list. Just fresh herbs aren’t enough. Again, Martha rules.
I put olive oil, salt, and pepper on the salmon and then wrapped lemon and thyme in parchment paper. It was very moist and easy to make.
Onions and lemons cut into thin rounds went under the fish. Peppers cut into thin rounds went in the pouch, and tomatoes cut into thin rounds went on top of the fish. If I have fennel, I slice that thinly and add that too. So I put some fresh thyme on top and added a few splashes of raki or ouzo to give it an anise flavor and make it really steam while it’s cooking. Delish.
It turned out great! I added sliced russet potatoes like Martha Stewart said to. Will definitely make again!.
Be aware that 15 minutes of cooking time might work for farm-raised salmon that is thicker, but it is way too long for wild-caught sockeye. As theres no way to “peek” inside the parchment, err on the side of caution.
No not stupid all..cant even imagine trying to fold parchment paper..thanks for posting and link!
I make this all the time but use aluminum foil not parchment. Much easier if less eco friendly I’m afraid. Herbs sometimes but always slug of rice wine in each package.
Easy, flavorful, perfection. It took 9–10 minutes for a thick piece of filet (about 6-7 oz) to be just cooked. it comes with linguine and cherry tomatoes in a white wine sauce. Meyer lemon and fennel fronds that have been caramelized are on top.
Made this with cod instead and it was wonderful. I used green and yellow squash, carrots and fennel. Wrap a russet potato in plastic wrap and microwave it for 4 minutes. Put it on the bottom of the vegetables and it works well.
Cover my salmon with a thin layer of Dijon mustard. Then I sprinkle it with McCormick Grill Mates Smokehouse Maple seasoning. It takes about 15 minutes. Then I take off the foil and broil the salmon until the mustard turns a little darker. Tastes great with a squeeze of lemon.
The sheer simplicity of this dish would be sufficient to recommend it. The fabulous texture and flavor make this an over-the-top good weekday dish.
14 minutes came out perfect
Absolutely delicious. My 11 year old devoured his piece of salmon. The addition of lemon is, imo, mandatory. And so easy. I do olive oil instead of butter, thyme, tomatoes, basil. I haven’t made this in years, I’ve been missing out.
Very nice.Added some sauteed onions, peppers, garlic, cherry tomatoes and feta on top. Served with fried polenta. Delicious.
A “no recipe” recipe that you can customize. Perfect for cooking for one! No need to impress, so I just cooked in foil. This time, I used zucchini and yellow squash that had been cut in half as my vegetables. I added black pepper and thyme to them. I put some parsley sprigs and lemon slices on top of the salmon. Instead of 400, I sealed it up and cooked it at 375, so it took about 17 minutes. My new favorite method! Cant wait to try other combinations.
Leave enough paper around the fish so I can fold it over and staple it with my old-fashioned stapler. I don’t crimp. A lot less trouble and works just as well, tho not as arty.
Always put potatoes, onions, tomatoes, crushed garlic, salmon, a sprig of fresh herb, lemons, and olive oil on top! This dish is a crowd-pleaser.
Since I used to be the executive chef at one of the biggest catering companies in Seattle, I’ve made this dish 10,000 times. Its a great recipe.
I’m cooking for one and have made other versions of this recipe. I tried this one tonight because I had all ingredients on hand. I used way too much lemon. Could someone tell me how many slices are in each pack?
Simple, and lots of fun opening these “gifts” with friends.
High-fiving myself on this one. Used parchment, not foil. thinly sliced shallots and garlic Green olives and capers chopped up Tomatoes and lemon slices on top Green beans Olive oil, s
I find I need to cook the salmon 25 minutes.
I would never bother with cutting the parchment into heart shapes, rectangles are easier and work perfectly. I use this for both salmon and halibut.
Made this many times and I have one word of advice…. USE A STAPLER! I don’t serve it in paper because I want it on a plate with salad and rice, and I don’t want the paper lying around. Crimping parchment is a fools journey. Private notes are only visible to you.
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