Best 7 Citrus Salmon En Papillote Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey with Citrus Salmon en Papillote, a delightful dish that tantalizes the senses with its vibrant flavors and delicate aromas. This recipe presents a medley of culinary delights, offering variations that cater to diverse preferences and dietary needs. Indulge in the classic elegance of Lemon-Dill Salmon en Papillote, where the zesty zing of lemon harmonizes with the aromatic freshness of dill, creating a symphony of flavors. For a bolder taste, venture into the realm of Orange-Ginger Salmon en Papillote, where the sweet and tangy notes of orange intertwine with the warmth of ginger, igniting a burst of bold flavors.

If you seek a lighter option, the subtle nuances of Herb-Roasted Salmon en Papillote await your palate, where a medley of aromatic herbs, such as thyme, rosemary, and basil, imparts a delicate and savory essence to the tender salmon. For those with dietary restrictions, the Gluten-Free Lemon-Pepper Salmon en Papillote provides a delectable alternative, ensuring that everyone can partake in this culinary extravaganza. Whichever variation you choose, Citrus Salmon en Papillote promises an exceptional dining experience, leaving you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CARLY'S SALMON EN PAPILLOTE (IN PAPER)



Carly's Salmon En Papillote (In Paper) image

Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven. No fishy taste in your mouth, no fishy smell in your house. Just a delicious meal.

Provided by carly

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 4

Number Of Ingredients 8

4 (4 ounce) salmon fillets
1 lemon, juice only
salt and ground black pepper to taste
4 12x18-inch pieces of parchment paper
1 lemon, thinly sliced
½ cup green onions, chopped
8 spears fresh asparagus, cut into 1-1/2 inch pieces
4 teaspoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
  • Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
  • Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 6.2 g, Cholesterol 50.4 mg, Fat 11.5 g, Fiber 2.4 g, Protein 25.5 g, SaturatedFat 2.1 g, Sodium 50.7 mg, Sugar 1.2 g

SALMON EN PAPILLOTE



Salmon en Papillote image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 bulb fennel, cut into 1/4-inch slices
2 small Yukon gold potatoes, peeled and sliced 1/8 inch thick
Four 5-ounce skinless salmon fillets
1/4 cup white wine
2 tablespoons butter, separated into 4 pats
1 tablespoon minced fresh tarragon
1/4 shallot, finely minced
1 cup pitted manzanilla olives, rinsed, drained and finely chopped
1 tablespoon capers in brine, rinsed, drained and finely chopped
1 anchovy, minced
1 clove garlic, minced
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon honey
1 tablespoon minced fresh parsley

Steps:

  • For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt.
  • Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside.
  • Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside.
  • Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper.
  • Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness.
  • For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley.
  • Open the packets at the table and top each with a spoonful of the tapenade.

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)



Salmon en Papillote (Salmon in Parchment) image

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.

Provided by Florence Fabricant

Categories     dinner, easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 3

4 (6- to 8-ounce) skin-on salmon fillets
Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
Salt and pepper

Steps:

  • 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.
  • 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.

SALMON EN PAPILLOTE



Salmon en Papillote image

Provided by Dan Kohler

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

16 to 20 kalamata olives, pitted and roughly chopped
2 tablespoons capers, drained
1 medium shallot (about 2 ounces), thinly sliced
3 ounces red bell pepper (about 1/2 large pepper), thinly sliced
1 3/4 ounces leek (white and tender green parts only from about 1/4 large leek), thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Two 6-ounce salmon fillets
2 tablespoons anise-flavored liqueur (such as sambuca, pastis or Pernod) or white wine
2 fresh bay leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut two 15-by-24-inch pieces of parchment. Fold each in half crosswise like a book, then cut each into a heart shape. Open the hearts and place on a rimmed baking sheet.
  • In a medium bowl, stir to combine the olives, capers, shallot, bell pepper, leeks and garlic. Add the vinegar and 1 tablespoon of the olive oil; stir to coat. Season lightly with salt and pepper--the capers and olives add their own saltiness to the mixture.
  • Season both sides of each salmon fillet with salt and pepper. Place 1 fillet near the fold of each parchment heart. Drizzle each fillet with 1 tablespoon each olive oil and sambuca. Place 1 bay leaf on each fillet then top evenly with the olive mixture.
  • Fold the halves of each heart together, crimping along the edge from top to bottom. When you reach the pointed end, twist it to shut each packet.
  • Bake the packets on the baking sheet until they are slightly puffed and the salmon is cooked, 13 to 15 minutes. Remove from the oven, place on plates and carefully cut open the packets at the table.

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE



Fish en Papillote, Mediterrnanean-style image

Tender, flavor-packed fish en papillote with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. I used cod fillet in this recipe, but any fish fillet that (no thicker than 1 inch) such as halibut, trout, snapper, or even salmon should work.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 13

1 1/4 lb cod fish fillet ((1-inch thick) cut into 4 pieces)
Kosher salt and black pepper
1/2 tomato (thinly sliced into 4 rounds)
½ green bell pepper (cored, thinly sliced into 4 rounds)
½ lemon (thinly sliced into rings)
Handful pitted green olives (optional)
¼ cup extra virgin olive oil
Juice of ½ lemon
1 shallot (chopped)
2 garlic cloves (chopped)
1 tsp oregano
1 tsp paprika
½ tsp cumin

Steps:

  • Heat the oven to 425 degrees F.
  • Season the fish with kosher salt and pepper on both sides.
  • Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
  • Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
  • Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
  • Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
  • Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
  • To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

Nutrition Facts : Calories 221.3 kcal, Carbohydrate 4.9 g, Protein 26.1 g, Fat 11.7 g, SaturatedFat 1.7 g, Sodium 370.9 mg, Fiber 1.4 g, Sugar 1.7 g, ServingSize 1 serving

CITRUS-MARINATED SALMON



Citrus-Marinated Salmon image

"This is the perfect thing to make for a speedy, healthy meal. I sometimes prepare the marinade in the morning and put the salmon in when I get home from work, and within 30 minutes, they're sizzling on the grill. Add a salad and dinner's ready!" Joan Hallford, North Richland Hills, TX

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons olive oil
4 teaspoons reduced-sodium soy sauce
2 teaspoons lime juice
3 red onion rings
2 garlic cloves
1 fresh thyme sprig
1 bay leaf
2 teaspoons minced fresh gingerroot
1/8 teaspoon fennel seed
1/8 teaspoon coarsely ground pepper
4 salmon fillets (6 ounces each)

Steps:

  • In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 351 calories, Fat 22g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 202mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

GINGER & SOY SALMON EN PAPILLOTE



Ginger & soy salmon en papillote image

Steaming the salmon in a parcel, in its own marinade, with the spiralized veg, ensures the fish is juicy and full of flavour. Serve with Jasmine or basmati rice

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

2 tbsp light soy sauce
1 tbsp rice wine vinegar
thumb-sized piece of ginger , finely grated
1 garlic clove , finely grated
2 skinless salmon fillets (about 140g each)
1 courgette , ends trimmed and spiralized into thin noodles
1 carrot , peeled, ends trimmed and spiralized into thin noodles
2 bulbs of pak choi (about 200g), leaves separated
1 red chilli , thinly sliced, deseeded if you like
Thai jasmine rice , to serve (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
  • Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
  • Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
  • Roast for 20-25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.

Nutrition Facts : Calories 391 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium

Tips:

  • Choose the Right Salmon: Opt for a high-quality, center-cut salmon fillet with evenly distributed fat for the best flavor and texture.
  • Prepare the Vegetables: Cut the vegetables into thin, uniform slices to ensure even cooking. You can use a variety of vegetables such as bell peppers, zucchini, carrots, or broccoli.
  • Season & Marinade: Generously season the salmon and vegetables with salt, pepper, and herbs of your choice. Consider marinating the salmon in citrus juice for extra flavor.
  • Parchment Paper: Use parchment paper of good quality to ensure it doesn't tear during cooking. Cut it large enough to enclose the salmon and vegetables comfortably.
  • Fold & Seal: Fold the parchment paper packet securely, making sure there are no gaps where steam can escape. You can use a combination of folds and twists to create a tight seal.
  • Cooking Time: Cooking time may vary depending on the thickness of the salmon fillet. Generally, aim for 12-15 minutes for a 1-inch thick fillet at 400°F (200°C).

Conclusion:

En papillote cooking is a simple yet elegant technique that allows you to create flavorful and healthy meals with minimal effort. By enclosing the salmon and vegetables in a parchment paper packet, you trap the natural flavors and moisture, resulting in a succulent and tender dish. With its vibrant citrus flavors and the freshness of the vegetables, this Citrus Salmon en Papillote is a delightful and nutritious meal that's perfect for any occasion.

Related Topics