A classic French technique for cooking fish in parchment paper. The salmon is seasoned and sealed in a pouch that traps in moisture and flavor, for tender, moist fish that's perfect for a light and healthy dinner.
Prep 15 min · Cook 15 min · Serves 4
Ingredients
Salmon fillets4(6 oz / 170 g each)
Lemon1(sliced)
Fresh herbs¼ cup · 4 g(such as parsley, dill, or basil)
Olive oil2 tbsp · 30 ml
Salt½ tsp · 3 g
Pepper¼ tsp · 1 g
Instructions
Preheat the oven to 400°F (200°C).
Cut four pieces of parchment paper or aluminum foil, each large enough to wrap a salmon fillet. Place a salmon fillet in the center of each piece of parchment.
Arrange the lemon slices and fresh herbs on top of the salmon. Drizzle with the olive oil and season with the salt and pepper.
Fold the parchment paper over the salmon to create a pouch. Use the edges of the parchment to seal the pouch closed, making sure it is tightly sealed to trap in the steam. Repeat with the remaining salmon fillets.
Place the parchment pouches on a baking sheet and bake for 15 minutes, until the salmon is cooked through and flakes easily with a fork.
Carefully open the parchment pouches and serve the salmon immediately.
There is a small theatre to opening a papillote at the table: the puff of lemon steam, the herbs gone soft and dark. It looks like far more effort than it took, which is exactly the point.
The Chef's Touch This versatile technique works with any type of fish. You can also add other ingredients to the pouch, such as sliced vegetables or diced potatoes, to create a complete meal in one package. Delicious served with a simple green salad or a side of steamed rice.
