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Salmon en Papillote (Salmon in Paper Parcel)

Salmon en Papillote Recipe

If you prefer to keep the skin on, de-scale the fish first and place it skin side down on the parchment paper.

Feel free to add more ingredients (e.g. zucchini, mushrooms, bell peppers) or herbs (e.g. dill or thyme) before baking the parcel.

Ingredients:

  • 1 piece salmon fillet (about 200 grams) skinned, de-boned and patted dry
  • 6 lemon slices
  • 8 cherry tomatoes scrutched gently or crushed slightly with a fork (but still whole)
  • 10 grams butter cut to small pieces
  • 1 tbsp olive oil
  • salt and pepper to taste
  • basil, spring onions or any herbs at hand for garnishing

You also need

  • a piece of parchment paper measuring 30 x 20 cm

Directions:

  1. Lay parchment paper on a work surface. Arrange 3 slices of lemon on one half of parchment paper, place fish on top of lemon. Arrange remaining lemon over the top of fish. Arrange cherry tomatoes alongside the fish. Scatter butter and drizzle with olive oil.  Season with salt and pepper.
  2. Fold the parchment paper over the salmon. Seal the parcel by folding in lengthwise, then followed by the two sides.
  3. Baked at preheated oven of 200°C (392°F) for 20 minutes. When opening the parcel, be careful of hot steam coming out from it. Garnish with basil or spring onions.
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10 comments on “Salmon en Papillote (Salmon in Paper Parcel)”

  1. Also my favorite way to cook on fuss-free (aka lazy) days! I do that to whole fish too (and stuff herbs) into the fish cavity.

  2. A great and healthy way to prepare seafood!

  3. Hi NoobCook,
    Where do you buy the parchment paper from, and does it have to be waxed on one side? If waxed, do you bake with the food placed on the waxed side? Thanks.

    • I bought my parchment paper from Daiso. Parchment paper is coated with silicone not wax. It usually can be used either side (does not matter), you can try whichever side curls least when you lay it flat. Wax paper is not suitable for baking inside the oven as it is not heat resistant.

  4. This salmon is so juicy and delicious that I can have it everyday.

  5. Hi NoobCook,
    Can I replace salmon with cod fish? Thanks.

  6. Tried this last night but the juice tasted bitter (from the lemon). What cpuld hv gone wrong?

    • certain variety of lemon has a more bitter taste in the rind. You can squeeze lemon juice instead of putting the lemon slices, or remove the rind (white part)… just grate some lemon zest and put the lemon flesh on the fish.

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