Best 11 Salmon Baked In Foil Packages Saumon En Papillote Recipes

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Indulge in the culinary delight of Salmon Baked in Foil Packages, also known as Saumon en Papillote, a French cooking technique that seals the flavors and moistness of succulent salmon fillets. This collection of recipes offers a symphony of tastes, from classic to innovative flavor combinations. Discover the simplicity of the traditional recipe with butter, lemon, and herbs, or embark on a culinary adventure with variations featuring tantalizing ingredients like creamy pesto, tangy capers, or a burst of citrus from oranges and ginger. Each recipe promises a flaky, perfectly cooked salmon fillet enveloped in a flavorful broth, making it an impressive yet effortless dish for any occasion.

Here are our top 11 tried and tested recipes!

BAKED SALMON FOIL PACKETS WITH VEGETABLES (+ GRILL OPTION!)



Baked Salmon Foil Packets With Vegetables (+ Grill Option!) image

Healthy salmon foil packets with vegetables in 25 minutes! Make delicious & EASY baked salmon foil packets in the oven or salmon foil packets on the grill.

Provided by Maya Krampf

Categories     Main Course

Time 25m

Number Of Ingredients 11

1.5 lbs Salmon ((cut into 4 6-oz fillets))
1/2 lb Asparagus ((trimmed, then cut in half))
10 oz Grape tomatoes
10 oz Zucchini ((sliced into half moons))
1/4 cup Olive oil
1/2 tsp Sea salt ((+ more for sprinkling))
1/4 tsp Black pepper ((+ more for sprinkling))
1/2 medium Lemon ((juiced and zested; about 1 tbsp juice and 1/2 tbsp zest))
2 cloves Garlic ((minced))
1 tbsp Fresh parsley ((chopped))
1 tbsp Fresh dill ((chopped))

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C), or preheat the grill to medium.
  • Lay out 4 large squares of foil (at least 12x12 inches (30x30 cm)). Place a salmon fillet in the center of each piece of foil. Divide the veggies evenly among the foil around the salmon.
  • In a small bowl, whisk together the olive oil, sea salt, black pepper, lemon juice, lemon zest, minced garlic, parsley and dill.
  • Use about half of the oil mixture to brush the salmon, getting most of the garlic onto the salmon. Pour the remaining oil mixture evenly over the veggies. Lightly sprinkle more salt and pepper over the salmon and veggies.
  • Fold the foil over and seal shut to form packets. Place onto a baking sheet.
  • Bake for about 15-20 minutes, or grill (covered) for 13-18 minutes, until the salmon flakes easily with a fork or is done to your liking.

Nutrition Facts : Calories 400 kcal, Carbohydrate 8 g, Protein 36 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 376 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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 BAKED IN FOIL



Salmon Baked in Foil image

Try Giada De Laurentiis' Salmon Baked in Foil recipe from Everyday Italian on Food Network. This foil packet method keeps the fish extra tender and moist.

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
  • Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Nutrition Facts : Calories 300 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 78 milligrams, Sodium 213 milligrams, Carbohydrate 5 grams, Fiber 1.5 grams, Protein 29 grams, Sugar 3 grams

CITRUS SALMON EN PAPILLOTE



Citrus Salmon en Papillote image

This salmon dish is so simple and easy to make yet so delicious, elegant and impressive. -Dahlia Abrams, Detroit, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

6 orange slices
6 lime slices
6 salmon fillets (4 ounces each)
1 pound fresh asparagus, trimmed and halved
Olive oil-flavored cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
3 tablespoons lemon juice

Steps:

  • Preheat oven to 425°. Cut parchment or heavy-duty foil into six 15x10-in. pieces; fold in half. Arrange citrus slices on 1 side of each piece. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice. , Fold parchment over fish; draw edges together and crimp with fingers to form tightly sealed packets. Place in baking pans., Bake until fish flakes easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape.

Nutrition Facts : Calories 224 calories, Fat 13g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 261mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

SALMON AND TOMATOES IN FOIL



Salmon and Tomatoes in Foil image

Here is a simple recipe for salmon prepared en papillote (a fancy name for "in paper," though like most everyone else these days, you will use aluminum foil). Layer salmon, tomato and basil on lightly oiled foil and wrap it all up - you can even do it a night before cooking. When the time for dinner comes, you can steam, grill, roast or pan-grill the packages - though our testing shows roasting is easiest. You can substitute almost anything comparable for each of the ingredients: salmon can be replaced by any fish steak or fillet, or by boneless, skinless chicken breast. The herb and vegetable can also be varied at will, as long as the vegetable will finish cooking at the same time as the protein: if you were cooking broccoli, for example, you would have to cut it into small pieces; if carrots, you'd have to parboil them.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons extra virgin olive oil
1 1/2 to 2 pounds salmon fillet, cut crosswise (4 pieces)
12 cherry tomatoes, sliced in half
Salt and pepper
16 basil leaves

Steps:

  • For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
  • When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
  • Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 1 gram

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

BAKED SALMON IN FOIL



Baked Salmon in Foil image

A delicious recipe for salmon in foil - I bought a really large piece of wild salmon and made this when we had guests. Very little prep and the fish came out wonderfully.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 6

Number Of Ingredients 12

½ cup olive oil
2 ½ tablespoons fresh lemon juice, or more to taste
5 cloves cloves garlic, minced or pressed through a garlic press
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and freshly ground black pepper to taste
aluminum foil
1 teaspoon olive oil
1 (3 pound) salmon fillet
¼ cup chopped fresh parsley
1 lemon, sliced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
  • Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
  • Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

Nutrition Facts : Calories 429.1 calories, Carbohydrate 6.1 g, Cholesterol 96.2 mg, Fat 26.4 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 4.5 g, Sodium 130.9 mg, Sugar 2.4 g

BAKED SALMON IN A FOIL PACKET



Baked Salmon in a Foil Packet image

Baking salmon in a foil packet it a very healthy way of preparing fish, because you don't need to use any fat for the baking process. I season the salmon with an exotic mix of marjoram, lemon, and star anise, but you could use the same method with different herbs and spices.

Provided by Natalie Titanov

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

olive oil
2 medium onions, halved and sliced
1 teaspoon dried marjoram
salt and freshly ground black pepper to taste
2 lemons, sliced
5 pods whole star anise pods
⅓ cup water
aluminum foil
1 (1 1/2-pound) salmon fillet

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a skillet over medium heat and cook onions until soft and browned, about 10 minutes. Season with marjoram and a little salt. Remove from heat.
  • Place lemon slices in a single layer in a clean skillet over high heat and cook until lightly browned on both sides, about 3 minutes. Add star anise and water and bring to a boil. Remove from heat.
  • Cover a baking pan large enough to hold the salmon with sheets of aluminum foil, leaving an overhang on all sides. Lay onions in a single layer on the bottom; place salmon fillet on top, skin-side down. Rub fillet with salt and pepper. Cover with lemon slices and star anise. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
  • Bake in the preheated oven until salmon flakes easily with a fork, 35 to 40 minutes. Remove from oven, open foil carefully, and serve.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 11.6 g, Cholesterol 82.5 mg, Fat 19 g, Fiber 3.7 g, Protein 30.4 g, SaturatedFat 3.7 g, Sodium 123.4 mg, Sugar 2.3 g

SALMON EN PAPILLOTE FROM FROZEN



Salmon en Papillote from Frozen image

There's something upscale about salmon cooked en papillote. Don't be afraid to use another type of fish either.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 2

Number Of Ingredients 6

2 (4 ounce) frozen salmon fillets
2 (13-inch) parchment paper sheets
salt and ground black pepper to taste
1 tablespoon salted butter, melted
2 sprigs fresh oregano
1 lemon, sliced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place each salmon fillet in the center of a parchment paper sheet. Season with salt and pepper and drizzle with melted butter. Arrange oregano and lemon slices down the length of each fillet.
  • Lift the parchment paper on 2 opposite sides to meet in the middle above the salmon. Tightly fold down paper until it reaches salmon, crimping to seal. Roll up and crimp the ends to seal. Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like. Place the packets on a rimmed baking sheet.
  • Roast in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully open packets and transfer salmon to serving plates.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 6 g, Cholesterol 65.7 mg, Fat 12.6 g, Fiber 2.5 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 167 mg

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.

Tips:

  • Use fresh, high-quality salmon. This will ensure that your dish is flavorful and moist.
  • Choose your vegetables carefully. Some vegetables, such as broccoli and carrots, take longer to cook than others, such as zucchini and mushrooms. Be sure to cut your vegetables into uniform pieces so that they cook evenly.
  • Don't overcrowd the foil packets. If you overcrowd the packets, the vegetables will not cook evenly and the salmon may not cook through.
  • Season the salmon and vegetables well. Use a variety of herbs and spices to create a flavorful dish.
  • Be careful not to overcook the salmon. Overcooked salmon is dry and flaky. Cook the salmon until it is just cooked through, about 10 minutes per inch of thickness.

Conclusion:

Salmon baked in foil packets is a delicious and easy way to cook salmon. This method is perfect for busy weeknights or for entertaining guests. With a little planning, you can create a flavorful and healthy meal that your whole family will enjoy.

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