Salmon in parchment paper is an elegant and healthy fish meal.
The fish fillet cooked in parchment in the oven is low carb, nutritious, and incredibly easy to prepare.
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TL;DR
Salmon in parchment is a salmon fillet wrapped in parchment. The French Mediterranean dish is also known as salmon en papillote or a salmon fish pouch.
En papillote is a cooking method in which food, mainly fish, is cooked in parchment paper or a paper pouch.
Cooking salmon or any other fish in parchment has its benefits. The en papillote method creates an enclosed environment for the food cooking in the parchment. Liquids can't escape!
That way your fish will bake more evenly in its own juice and with the help of some butter.
Besides, baking and serving up little food parcels is indeed a great way to impress your guests.
Ingredient Notes
I chose to use a blend of fresh herbs for my French Mediterranean salmon recipe. You can use all these herbs fresh, or you can choose to pick a few together or just one.
The choice of herbs for this fish en papillote is up to you; in fact, I give you the freedom to experiment by combining herbs.
I used the following fresh herbs in my fish packets chopped:
- Parsley
- Dill
- Chives
- Oregano
- Savory
Other fresh herbs that you can add include, Marjoram, Thyme, Rosemary, Terragon, Cilantro (Coriander), Basil, Sage, Mint, Lavender leaves.
Process Overview
Step 1
Cut your parchment paper into 4 same-sized pieces.
Combine the chopped shallot, fresh herbs, salt, black pepper, and butter to create a compound butter.
Step 2
Place each salmon filet over a parchment paper piece and place next to each other in a casserole dish.
Spread out the compound butter over each filet fish. Use up everything.
Step 3
Twist the ends of your parchment paper to enclose your fish completely.
Bake in the oven at 350° Fahrenheit/ 180° Celsius until cooked through.
📖 Recipe
Salmon in Parchment Paper Recipe
Ingredients
- 4 Salmon Fillet
- 2 Shallot
- 5 Tablespoon Mixed Fresh Herbs *See Notes
- Pinch Salt
- Pinch Black Pepper Ground
- 6 Tablespoon Butter
Instructions
- Cut the parchment paper sheet into 4 equal parts and place each salmon fillet into one sheet in a casserole dish.4 Salmon Fillet
- Chop the shallots and herbs.2 Shallot
- Preheat your oven to 350° Fahrenheit/180° Celsius.
- Combine the chopped shallot, herbs, salt, and black pepper with the butter to create a compound butter.5 Tablespoon Mixed Fresh Herbs, Pinch Salt, Pinch Black Pepper Ground, 6 Tablespoon Butter
- Distribute the herb compound butter equally over the salmon fillet.
- Now close the paper by twisting the ends so that the salmon is enclosed, each fillet in a parchment pouch.
- Bake your salmon in parchment paper for about 20 minutes at 350° Fahrenheit/ 180° Celsius. The fish should be cooked through, flaky, and moist but not dry when finished.
- Serve hot with a side dish of your choice (see serving suggestions in post).
Notes
- Use a mixture of fresh herbs. In my video and pictures, I used 1 tablespoon parsley, 2 tablespoons chives, 2 teaspoons savory, 2 teaspoons marjoram, and 2 teaspoons dill weed, freshly chopped fine.
- You can make a large batch of herb compound butter too if you like and use it with the fish as you like.
Equipment
Nutrition
Serving
I enjoy my parchment-cooked salmon with various side dishes. Yet, my favorite way to serve this fish meal is with cooked wheatberries (ebly).
You might also enjoy your salmon en papillote with:
- Cooked Rice - I like thyme or clove flavored rice.
- Roasted root vegetables such as roasted parsnips.
- Parsley Potatoes
- Salad of your choice.
FAQs
Here are some frequently asked questions that will help you to get the cooking of your oven-baked salmon in parchment paper right the first time around.
An easy way to wrap salmon in parchment paper is to cut your paper into 4 same-sized pieces and to place a fillet over a paper. Take the ends and twist them so that your salmon fillet is enclosed completely.
You need to thaw your fish first. Leave it to thaw in the fridge overnight or before you intend to prepare your parchment-poached salmon.
Yes! Cut your parchment paper into 4 pieces and place each salmon fillet over one paper. Top with herb compound butter and twist the parchment ends to enclose the fish. Freeze until further use.
Bake your salmon wrapped in parchment paper at 350° Fahrenheit/ 180° Celsius.
Bake for about 30 minutes until the salmon is cooked through but still moist, not dry and flaky.
More Fish Recipes
- Pan-Fried Trout
- Tagliatelle with Salmon
- Halibut in Parchment Paper by reluctantgourmet.com
The post, salmon en papillot, was first published on the 08 of June in 2012.
