**Salmon en Papillote (Parchment-Wrapped Salmon)**

Salmon en Papillote (Parchment-Wrapped Salmon)

Updated: Sept. 10, 2025

Basic Information

• Total Time: 20 minutes (10–15 minutes active cooking)

• Servings: 4

• Read Comments (User Reviews & Tips Below)

Ingredients

• 4 skin-on salmon fillets (6–8 ounces each, preferably wild-caught or sustainably sourced)

• Seasonal Vegetables: Chopped zucchini, cherry tomatoes, asparagus spears, bell peppers, or shredded carrots (adjust based on preference)

• Fresh Herbs: Thyme sprigs, rosemary leaves, dill, or parsley (torn/chopped for freshness)

• Citrus: Thinly sliced lemon, lime, or orange (1–2 slices per fillet)

• Aromatics: Optional—sliced shallots, garlic cloves, or ginger (minced, for depth)

• Liquids: 1–2 tablespoons dry white wine (e.g., Pinot Grigio) or vegetable stock (optional, for moisture)

• Butter: 1 tablespoon unsalted butter per fillet (optional, for richness)

• Seasonings: Kosher salt, freshly ground black pepper, and optional crushed red pepper flakes

Preparation: Step-by-Step

Step 1: Preheat & Prep the Oven

Preheat the oven to 400°F (200°C) and arrange a rimmed baking sheet on the middle rack. This ensures even heat distribution for the parchment packets.

Step 2: Prepare Parchment/ Foil Envelopes

Cut 4 large sheets of parchment paper or heavy-duty foil (12×16 inches each). Note: Rectangular sheets (instead of heart-shaped) are easier to seal, per culinary expert Martha Stewart’s technique.

For each fillet:

• Assemble the Base: Place a portion of vegetables, herbs, citrus slices, and aromatics (if using) in the center of one half of the parchment/foil.

• Add Salmon: Pat the salmon fillets dry with paper towels (critical for seasoning adhesion). Place each fillet skin-side down on top of the vegetable mixture.

• Season: Generously salt the salmon and vegetables with kosher salt; grind fresh black pepper over the top. Drizzle with white wine or stock (if using) and dot with butter (optional).

Step 3: Seal the Envelopes

To create a steam-tight seal (preventing moisture loss):

• Fold the parchment/foil in half lengthwise, aligning the edges. Use a fork to press the top and bottom edges firmly together (crimping). For a neater seal, use a small offset spatula to smooth edges, ensuring no gaps.

• Alternative: Fold edges over a staple (using a standard stapler) or twist the edges tightly by hand (butterfly-style folding). This is easier for beginners and equally effective.

Step 4: Bake to Perfection

Place the sealed envelopes on the preheated baking sheet. Bake for 10–15 minutes:

• 10 minutes: For medium-rare salmon (flaky, slightly translucent center; ideal for those who prefer a tender texture).

• 15 minutes: For medium salmon (fully opaque, firm yet moist center; standard for family-friendly doneness).

The packets will puff dramatically as steam circulates—this is a key indicator of proper sealing.

Step 5: Serve

Using oven mitts, carefully remove the packets from the oven (steam will escape when opened). Place each packet on a plate and gently tear the top edge to release steam (be cautious of hot vapor). Serve directly from the parchment for a rustic, presentation-ready dish.

Chef’s Tips & User Variations

• Sealing Mastery: For first-timers, Martha Stewart’s method of folding a rectangular sheet and crimping with a fork is recommended (avoid "wasted parchment" from poor sealing, as noted in user feedback).

• Creative Additions:

• Seafood: Add small shrimp or scallops to the vegetable mix for a multi-protein twist.

• Flavors: Experiment with olives (sliced black olives), capers, or a splash of soy sauce (low-sodium) for umami depth.

• Vegetables: Swap zucchini for spinach, or asparagus for green beans; carrots and onions add sweetness.

• Family-Friendly Customization: Use a Sharpie to label each packet with the cook’s name (per user tip), or let each person customize their own ingredients (e.g., extra lemon, garlic, or wine).

• Salt & Doneness: "Salt freely" for maximum flavor—salmon absorbs salt well, and under-salting often leads to bland results.

• Timing: Thawed coho salmon requires 10 minutes; for frozen fillets, increase baking time by 2–3 minutes.

Final Note

Salmon en Papillote is a versatile, healthy method that preserves moisture and infuses the fish with fresh flavors. The key is a tight seal to trap steam, ensuring the salmon cooks evenly without drying out. Enjoy this quick, elegant weeknight meal with roasted broccoli, quinoa, or a simple green salad on the side!

User Reviews have been curated to highlight time-saving hacks, ingredient substitutions, and sealing techniques—all while preserving the core recipe’s simplicity.