Salmon With Skin En Papillote

Salmon With Skin En Papillote is a culinary delight that’s both impressive and effortless. By sealing the fish in parchment paper with aromatics and wine, you’ll unlock a truly moist and flavorful dish.

The result is a tender, flaky salmon with a burst of freshness from the herbs and citrus.

Ready Time

45 mins

Yields

4 servings

Ingredients

4 salmon fillets, skin on, about 6 ounces each
1/4 cup olive oil
1/4 cup white wine
2 lemons, sliced
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped dill
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 pieces of parchment paper, about 12 x 16 inches each

Instructions

Preheat your oven to 400°F (200°C). Rinse the salmon fillets under cold water, pat them dry with paper towels, and season both sides with salt and pepper.

In a small bowl, mix together olive oil, garlic, parsley, and dill.

Brush the mixture evenly onto both sides of the salmon fillets, making sure to get some under the skin as well. Cut four pieces of parchment paper into 12 x 16 inch sheets.

Place a salmon fillet in the center of each piece, skin side down.

Drizzle a quarter of the white wine over each fillet, and top with a lemon slice. Fold the parchment paper over the salmon, creating a tight seal by folding the edges over several times.

Make sure to create a tight seal so the steam can’t escape.

Place the papillotes on a baking sheet and bake for 12-15 minutes or until the salmon is cooked through. Remove the papillotes from the oven and let them rest for a minute or two.

Serve the salmon in the papillotes, allowing each guest to open their own packet at the table.

Notes

Make sure to pat the salmon dry with paper towels before seasoning, or the salt and pepper won’t stick.

Don’t overdo the amount of garlic, as it can overpower the delicate flavor of the salmon.

If you can’t find fresh parsley or dill, you can use dried herbs instead, but reduce the amount used.

When assembling the papillotes, make sure to create a tight seal by folding the edges several times, this will help to trap the steam and cook the salmon evenly.

You can prepare the papillotes ahead of time, but don’t bake them until you’re ready to serve.

To serve, simply place the papillotes on a plate and let each guest open their own packet at the table.

The presentation is impressive, and the salmon will be perfectly cooked.