Salmon en Papillote

How to Make Salmon en Papillote

1. 1

   Step 1: Preheat oven and make lemon-herb dressing

   Preheat the oven to 400°F (200°C) and tear 4 sheets of parchment paper about 12–14 inches each. In a small bowl whisk together the olive oil, juice and a little zest from the lemon, minced garlic, chopped dill, kosher salt and pepper until combined; this will be the light seasoning for the fish and vegetables.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 largeLemon
   • 2 clovesGarlic
   • 2 tbspFresh dill, chopped
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
2. 2

   Step 2: Assemble salmon and vegetables on parchment

   Place a salmon fillet in the center of each parchment rectangle and spoon a tablespoon of the lemon-herb dressing evenly over each fillet. Arrange 3 asparagus spears and a handful of halved cherry tomatoes beside the salmon, add a small pat of butter on top of each fillet, and tuck a thin lemon slice over the fish if you like extra brightness.

   For this step

   • 4 6-oz filletsSalmon fillets
   • 2 tbspUnsalted butter
   • 12 spearsAsparagus, trimmed
   • 1 cupCherry tomatoes, halved
   
3. 3

   Step 3: Seal packets en papillote

   Fold the parchment over the salmon and crimp the edges tightly to create a sealed packet, folding in small overlapping pleats so steam stays inside during baking. Place the packets on a rimmed baking sheet with the seam side up so they won’t open while roasting.
   
4. 4

   Step 4: Bake until just cooked

   Bake the packets for 12–15 minutes: approximately 12 minutes for 1-inch-thick fillets and up to 15 minutes for thicker fillets, until the salmon is opaque and flakes easily with a fork. Avoid overbaking—the packet method continues to gently cook the fish, so it’s better to check early and add a couple more minutes if needed.
   
5. 5

   Step 5: Rest, open carefully and serve

   Let the packets rest for 1–2 minutes after removing from the oven, then carefully open each packet away from your face to release steam. Garnish with a little extra chopped dill and a squeeze of lemon and serve the salmon and vegetables directly from the parchment for an elegant, low-effort presentation.
   

1. Preheat the oven to 400°F (200°C) and tear 4 sheets of parchment paper about 12–14 inches each. In a small bowl whisk together the olive oil, juice and a little zest from the lemon, minced garlic, chopped dill, kosher salt and pepper until combined; this will be the light seasoning for the fish and vegetables.
2. Place a salmon fillet in the center of each parchment rectangle and spoon a tablespoon of the lemon-herb dressing evenly over each fillet. Arrange 3 asparagus spears and a handful of halved cherry tomatoes beside the salmon, add a small pat of butter on top of each fillet, and tuck a thin lemon slice over the fish if you like extra brightness.
3. Fold the parchment over the salmon and crimp the edges tightly to create a sealed packet, folding in small overlapping pleats so steam stays inside during baking. Place the packets on a rimmed baking sheet with the seam side up so they won’t open while roasting.
4. Bake the packets for 12–15 minutes: approximately 12 minutes for 1-inch-thick fillets and up to 15 minutes for thicker fillets, until the salmon is opaque and flakes easily with a fork. Avoid overbaking—the packet method continues to gently cook the fish, so it’s better to check early and add a couple more minutes if needed.
5. Let the packets rest for 1–2 minutes after removing from the oven, then carefully open each packet away from your face to release steam. Garnish with a little extra chopped dill and a squeeze of lemon and serve the salmon and vegetables directly from the parchment for an elegant, low-effort presentation.