Perfect Salmon Fillets en Papillote

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"If you don't have parchment paper, you can use foil. It's not as pretty, but works in a pinch. The French call this cooking method en papillote, which comes from the French word for butterfly, papillon. It refers to the traditional butterfly or heart shape that the parchment paper is cut into before sealing the food. If you don't want to bother with cutting heart shapes, you can just use rectangular sheets of parchment or foil, bring the long edges together, fold them down tightly over the fish, then tuck the short edges underneath. It's not nearly as impressive, but works fine."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (332 g)
  • Calories 235.7
  • Total Fat - 8.8 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 62.3 mg
  • Sodium - 248.5 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 6.3 g
  • Sugars - 5.4 g
  • Protein - 25.2 g
  • Calcium - 95.7 mg
  • Iron - 2.6 mg
  • Vitamin C - 114.2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the oven to 450F.

Step 2

Wash fish in cold water and pat dry.

Step 3

In a small bowl, stir together the olive oil, lemon juice, dill, tarragon, salt, and pepper.

Step 4

Tear off 6 large sheets of parchment paper, each at least twice as large as the fillets. Loosely fold a sheet in half and, starting at one of the folded corners, cut off the loose corners to make a heart shape. Repeat with remaining parchment.

Step 5

Place each fillet on one half of each of the parchment hearts. Brush the fillets with the herbed mixture. Fold the parchment over the fish, bringing the opposite edges of the paper together. Make a series of tight double folds all the way around the edge of the paper. Overlap each fold to create a tight seal.

Step 6

Put the packets on a large baking sheet and bake until the paper is lightly browned and puffed (if well sealed), about 15 minutes. The fish should be perfectly cooked at this point. If you're nervous about checking it for doneness, cut into your packet and slip a knife into the fish to see that it's just opaque throughout.

Step 7

To serve, place a packet on each plate and allow diners to slit open their packets individually. Serve with the lemon wedges for squeezing.

Tips & Variations


No special items needed.

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