Best 8 Salmon En Papillote Salmon In Parchment Recipes

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Indulge in the culinary delight of Salmon en Papillote, a classic French dish that captures the essence of simplicity and flavor. This elegant and versatile dish features tender salmon fillets enveloped in parchment paper, allowing them to steam gently in their own juices, resulting in a moist and flaky texture. Accompanied by a medley of colorful vegetables, aromatic herbs, and a hint of lemon, this dish offers a symphony of flavors that will tantalize your taste buds. Whether you prefer the classic preparation or explore creative variations with different herbs, vegetables, and sauces, Salmon en Papillote promises a culinary journey that will leave you craving for more.

**Recipes Included:**

1. **Classic Salmon en Papillote:** Embark on a culinary adventure with this timeless recipe that showcases the natural flavors of salmon, complemented by a vibrant array of vegetables and herbs, all harmoniously steamed within a parchment parcel.

2. **Mediterranean Salmon en Papillote:** Transport your taste buds to the shores of the Mediterranean with this flavorful variation, featuring succulent salmon fillets marinated in a vibrant blend of herbs, spices, and citrus, enveloped in parchment and steamed to perfection.

3. **Thai Salmon en Papillote:** Experience the vibrant flavors of Thailand in this exotic recipe, where salmon is infused with a fragrant paste of lemongrass, ginger, and chili, steamed in parchment with a medley of Asian vegetables for a tantalizing taste of Southeast Asia.

4. **Lemon-Dill Salmon en Papillote:** Delight in the refreshing combination of lemon and dill in this simple yet elegant recipe. Salmon fillets are seasoned with a zesty blend of lemon zest, fresh dill, and a touch of garlic, then steamed in parchment for a light and flavorful dish.

5. **Creamy Pesto Salmon en Papillote:** Elevate your culinary experience with this indulgent recipe, where salmon fillets are smothered in a luscious pesto sauce made from fresh basil, pine nuts, and Parmesan cheese, all enveloped in parchment and steamed to create a creamy and aromatic dish.

Embark on a culinary adventure with Salmon en Papillote, where each recipe promises a unique and delectable journey through flavors and textures.

Here are our top 8 tried and tested recipes!

PARCHMENT-WRAPPED SALMON (EN PAPILLOTE) RECIPE BY TASTY



Parchment-wrapped Salmon (en Papillote) Recipe by Tasty image

Here's what you need: skinless salmon fillet, salt, pepper, olive oil, lemon, fresh thyme, parchment paper

Provided by Robin Broadfoot

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 7

6 oz skinless salmon fillet
salt, to taste
pepper, to taste
olive oil, as needed
1 lemon, sliced
fresh thyme, to taste
parchment paper, or aluminum foil

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Fold the parchment paper in half, then open up.
  • Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
  • Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  • Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F (65˚C).
  • Enjoy!

Nutrition Facts : Calories 624 calories, Carbohydrate 11 grams, Fat 49 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams

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 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 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

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 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.

SALMON EN PAPILLOTE



Salmon en Papillote image

I got this salmon baked in parchment paper recipe from the Homemaker's magazine. I haven't tried it personally but it sure sounds tasty.

Provided by bbgrl79ca

Categories     Spinach

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

2 (6 ounce) skinned salmon fillets
1 cup fresh bite-sized pieces spinach
1/2 red pepper, cut in strips
1/2 yellow pepper, cut in strips
1/2 green pepper, cut in strips
1 tablespoon shallots or 1 tablespoon onion, peeled and chopped
4 slices lemons
2 tablespoons cilantro leaves
1/4 cup pinot noir wine or 1/4 cup other red wine
1 pinch salt

Steps:

  • Preheat oven to 450ºF (230ºC).
  • Cut two 18-inch (45-cm) long rectangles of parchment paper.
  • Place a salmon fillet on each parchment paper rectangle.
  • Divide half the spinach leaves, peppers, shallots, lemon slices and cilantro between each package, layering ingredients on top of salmon.
  • Sprinkle 2 T (30 ml) of wine and a little salt over each serving.
  • Gather the corners of the parchment toward the centre and twist tightly to seal each package.
  • Tie off at the top with twine to fasten.
  • Place the packets on a cookie sheet and bake on the centre rack of the oven for 15 minutes.
  • Let stand for 2 to 3 minutes.
  • Serve parchment packages unopened.
  • Slice open at the table to release the aromas.
  • Makes 2 servings.
  • Recipe doubles easily.

Nutrition Facts : Calories 253.2, Fat 6.1, SaturatedFat 1, Cholesterol 87.5, Sodium 205.6, Carbohydrate 8.2, Fiber 1.9, Sugar 2, Protein 35.2

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

Tips:

  • Make sure you have all the necessary ingredients and equipment before starting. This will help you avoid any delays or interruptions during the cooking process.
  • Choose a high-quality salmon fillet that is fresh and has a mild flavor. This will ensure that your dish is delicious and flavorful.
  • Don't overcrowd the parchment paper with too much salmon or vegetables. This will prevent them from cooking evenly.
  • Fold the parchment paper tightly to create a seal and prevent the steam from escaping. This will help to cook the salmon and vegetables evenly.
  • Be careful when opening the parchment paper after cooking. The steam can be very hot and may cause burns.

Conclusion:

En papillote is a simple and delicious way to cook salmon. It is a healthy and flavorful dish that can be enjoyed by people of all ages. The parchment paper helps to create a moist and flavorful cooking environment that helps to preserve the salmon's natural flavor and nutrients. This cooking method is also very versatile, as you can add a variety of vegetables and herbs to create a customized dish. If you are looking for a healthy and delicious way to cook salmon, en papillote is a great option.

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