Tender, Flaky Salmon en Papillote (Salmon in Parchment)
This is my absolute favorite way to cook salmon when I want it to be 100% foolproof! Cooking in paper (en papillote) basically means you can’t dry the fish out—the steam keeps everything incredibly moist. I love the little reveal when you cut the parchment open at the table and that beautiful, wine-scented steam hits the air. It’s effortless, there’s zero cleanup, and it makes a simple Tuesday night feel extra special.
Pin Recipe
Servings: 4 servings
Calories: 305kcal
Video
Equipment
Ingredients
- 1½ lbs salmon fillet, cut into (4) 6 oz pieces (skin on or off)
- 2 medium lemons, zested and sliced into ¼-inch thick rounds
- 1 tsp Kosher salt, plus more for asparagus
- ¼ tsp freshly ground black pepper
- 2 medium shallots, peeled and thinly sliced into half moons
- 3 garlic cloves, peeled and thinly sliced
- 2 Tbsp fresh dill
- ¼ cup white wine, or extra virgin olive oil, divided
- 1 bunch asparagus, ends trimmed, stalks cut into 1½-inch pieces, see note below
Instructions
- Preheat an oven to 400°F (205°C). Fold each rectangle of parchment in half, creating two smaller rectangles.
- Assemble: Place a few overlapping lemon slices just right of the fold, then set a salmon fillet on top. Season with ¼ tsp kosher salt and a pinch of black pepper. Top with ¼ each of the lemon zest, shallots, garlic, and dill. Arrange 4–5 asparagus stalks alongside the salmon near the edge of the parchment and season lightly with salt.
- Fold the packets. Pour about 1 tablespoon of white wine (or olive oil) on top, then fold parchment over and on top of the salmon.
- Seal the parchment! Beginning on one side, crimp the parchment along the edge to tightly seal. You can secure with paperclips, if needed.
- Cook the salmon. Place the sealed parchment packets on a rimmed baking sheet, then cook for 12-14 minutes, or until the salmon has reached an internal temperature of between 125-130°F (52-54°C). Serve immediately!
Notes
- When buying asparagus for this recipe, do not get super thick asparagus. You want it to be pretty thin so that it cooks in the same time the salmon cooks.
- A thinner salmon (such as Coho salmon) will cook in less time -- you can begin checking at 10 minutes, even -- whereas a thicker piece of fish will take longer. This method of cooking is pretty forgiving, so somewhere between 12 and 14 and typically fine!
Nutrition
Calories: 305kcal | Carbohydrates: 13g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 662mg | Potassium: 1200mg | Fiber: 4g | Sugar: 5g | Vitamin A: 947IU | Vitamin C: 37mg | Calcium: 73mg | Iron: 4mg
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