Salmon En Papillote Recipe

Preheat oven

Preheat the oven to 400°F (200°C). Line a baking sheet with an additional sheet of parchment or lightly oil if using foil.

Pat salmon fillets dry with paper towels and set on a plate. Trim any bones if necessary.

Julienne or thinly slice the zucchini, carrot, and bell pepper so they cook quickly and evenly in the papillote.

In a small bowl whisk together olive oil, lemon juice, Dijon mustard, minced garlic, chopped dill, salt and black pepper until combined.

Reserve about 1 tablespoon of the marinade for drizzling after cooking. Lightly brush or spoon approximately 1/2 to 1 tablespoon of the marinade onto each salmon fillet, coating the top and sides.

Lay one 12 x 16 inch parchment sheet flat on your work surface. Fold it in half lengthwise and open the fold to create a center crease; you will fold it back over the fish later.

On one half of the parchment (to the side of the crease), arrange a quarter of the julienned vegetables in a loose bed. Scatter a few thin lemon slices and a few fennel fronds or extra dill on top of the vegetables.

Place one salmon fillet on top of the vegetable bed. Spoon 3/4 tablespoon white wine (if using) around, place two small pieces of cold butter on top of the salmon, and add a small lemon slice atop the fillet.

Bring the other half of the parchment over the fish and start folding the edges together by making small overlapping folds (a tucks-and-folds seam) around the perimeter to create a sealed packet. Leave a small pocket of air inside so steam can circulate. Repeat for remaining fillets.

Place the sealed packets on the prepared baking sheet, seam side up so they stay closed.

Bake in the preheated 400°F (200°C) oven for 12–15 minutes for 6–8 oz fillets (adjust 15–18 minutes for thicker fillets). The packets will puff as they steam inside. Salmon should be just opaque and flake easily with a fork.

Remove the baking sheet from the oven and transfer packets to serving plates. Let rest for 1–2 minutes to allow juices to settle.

Carefully open each packet—watch for hot steam. Drizzle the reserved tablespoon of marinade over the cooked salmon, sprinkle with sea salt flakes and chopped parsley, and serve the salmon and vegetables straight from the parchment or slide onto a plate.

Optional: Serve with steamed rice, crusty bread or a light green salad.