Salmon en Papillote (Salmon in Paper Parcel)
Salmon fillet baked in parchment paper parcel aka “fish in bag” or going by its French name, Salmon en Papillote, is on my fave dinner cook list. Although the result looks impressively gourmet, it only took 10 minutes to prepare and 20 minutes to bake in the oven. Just prep, wrap and bake, which is a 100% noob-friendly way of cooking. The result is healthy, easy, pretty and yummy!
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This simplest version with only cherry tomatoes, lemon, salt and pepper tastes great! You can also add any readily available ingredients (such as zucchini, mushroom or bell pepper) and herbs (such as dill, thyme or mint), or even a small splash of white wine to make it more scrumptious.
The parcel helps seal in the heat and juices within, so the cooked salmon is juicy and flaky, just like being steamed. Best of all, you can serve the fish directly in the parchment paper (with a plate beneath), so cleaning up is as easy as the cooking.
Arrange ingredients on one half of a piece of parchment paper measuring 30 x 20 cm.
Fold the parchment paper over the salmon. Seal the parcel by folding in lengthwise, then followed by the two sides as shown.
Since there is still room in the oven, I baked the parcel alongside a small casserole of scallops and cherry tomatoes (and added spaghetti to make it an effortless pasta dish).
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:
- 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.
- Fold the parchment paper over the salmon. Seal the parcel by folding in lengthwise, then followed by the two sides.
- 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.