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.
What is salmon in parchment?
Salmon in parchment is a salmon filet 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.
Why cook salmon in parchment paper?
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.
Herbs to pick to top your salmon fillet
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:
Other fresh herbs that you can add include, Marjoram, Thyme, Rosemary, Terragon, Cilantro (Coriander), Basil, Sage, Mint, Lavender leaves.
How to bake salmon parchment paper?
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.
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.
Twist the ends of your parchment paper to enclose your fish completely.
Bake in the oven at 350° Fahrenheit/ 180° Celsius until cooked through.
FAQs to make salmon in parchment paper easily at home!
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 filet over a paper. Take the ends and twist them so that your salmon filet 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 filet 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 salmon is cooked through but still moist, not dry and flakey.
How to serve the salmon in parchment?
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
- Parsley Potatoes
- Salad of your choice
More Fish Recipes
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Salmon in Parchment Paper Recipe
- 4 Salmon Fillet
- 5 Tablespoon Mixture of Fresh Herbs *See Notes
- 2 Shallots
- pinch Salt
- pinch Black Pepper
- 6 Tablespoon Butter
To wrap in the fish fillet
- 1 Parchment Paper
- Cut the parchment paper sheet into 4 equal parts and place each salmon fillet into one sheet in a casserole dish.
- Chop the shallots and herbs.
- 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.
- 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 30 minutes at 350° Fahrenheit/ 180° Celsius. The fish should be cooked through, flakey, moist but not dry when finished.
- Serve hot with a side dish of your choice (see serving suggestions in post)
- Use a mixture of fresh herbs. In my video and pictures I used 1 Tablespoon Parsley, 2 Tablespoon Chives, 2 Teaspoon Savory, 2 Teaspoon Marjoram, 2 Teaspoon Dill weed freshly chopped fine.
- You can make a large batch of herb compound butter too if you like and use with the fish as you like.
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The post, salmon en papillot, was first published on the 08 of June in 2012.