Salmon en Papillote (Salmon in Parchment)

By Florence Fabricant

Updated Aug. 12, 2024

Salmon en Papillote (Salmon in Parchment)
Karsten Moran for The New York Times
Total Time
20 minutes
Rating
4(1,402)
Comments
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Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn’t difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.

Featured in: How to Cook Salmon

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Ingredients

Yield:4 servings
  • 4(6- to 8-ounce) skin-on salmon fillets
  • Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
  • Salt and pepper
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.

  2. Step 2

    Place in oven for 10 to 15 minutes, depending on how done you’d like to serve the salmon. The packages should puff up and make for dramatic serving.

Ratings

4 out of 5
1,402 user ratings
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Comments

Gustus

OK, this is kinda stupid, but I wasted a couple of pieces of parchment paper trying to crimp it, since I’ve never tried this before. I finally found a nice demo by Martha Stewart online (and, by the way, she starts with a rectangular sheet). So my advice to NYT Cooking is to include a little crimping video for novices like me. That said, this is easy and good, but I suggest leaving out the “or” in the “and/or” in the ingredients, because fresh herbs alone aren’t enough. Again, Martha rules.

Katy

Added fresh thyme, rosemary, two tablespoons of butter, 2 slices of lemon, 2 tablespoons of white wine to each filet. Spectacular, simple.

Elle

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 his or her own little packet with creator's name written on folded edge with a Sharpie. 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.

Blaze

My go to salmon recipe. I make a fast parchment envelope with the assistance of a stapler. 10 cooking minutes for the thawed coho salmon fillets we keep on hand. A tablespoon of white wine, whatever fresh herbs are available, thin slices of lemon are a given. Last night a couple thinly sliced black olives - ooo la la. A side of roasted broccoli for the win.

Used flounder.

Salt it freely. Assorted citrus slices added, and various veggies too. Anything goes!

Judy

I make this often. Add honey, soy sauce, olive oil, slices of lemon, salt and pepper. Don't fret about the parchment paper, but fold and tie with twine. Easy-- and delicious!

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