En papillote is French for “in parchment,” and it sounds much fancier than it is! You tuck your salmon, vegetables, herbs, and a little liquid into a tightly folded parchment packet, then let the oven do the work. The packet traps steam as everything cooks, keeping the fish tender and bringing those awesome flavors together. Open it at the table for that first fragrant puff of lemon, garlic, and dill. Simple cooking and the coolest presentation, it’s one of my favorite techniques!
The photos below are from a past cooking lesson in a friends beautiful kitchen. :)
Ingredients (per serving)
1 salmon fillet
2 medium lemons (sliced thin)
1 medium shallot or onions (sliced thin)
3 garlic cloves (minced or pressed)
2 Tbsp fresh dill (chopped)
Drizzle of Olive oil
¼ cup Fish stock or Organic White Wine
4 asparagus spears, cut into 1-inch pieces
Sea salt & black pepper, to taste
Directions
Preheat the oven to 400°F (200°C).
Prepare parchment: Cut a large heart-shaped piece of parchment paper.
Assemble packet:
Lay out Lemon Slices
Add a layer of shallots.
Place salmon on top of shallots.
Season with salt & pepper.
Layer on more shallots & the minced or pressed garlic
Arrange asparagus on the side of the fish.
Drizzle with stock or white wine & olive oil.
Top with Dill
Seal papillote: Fold parchment over salmon and crimp edges tightly to create a sealed packet.
Bake for 12-15 minutes (depending on thickness of fillet) until salmon flakes easily with a fork.
The packet should be puffed when done; that’s a visual cue it’s cooked. For perfect texture: fish should flake easily but still be slightly translucent in the center (125–130°F internal temp for salmon).
Serve immediately, opening the packet at the table for a burst of aroma & fun steam presentation.
