Salmon en Papillote
Easy salmon en papillote with zucchini, carrot, lemon and white wine. Ready in 15 minutes plus a short rest for a fragrant, steam-baked dinner.
Cooking anything 'en papillote' lends an elegant and aromatic experience with absolute ease in the kitchen. Experiment with different vegetables, fish, and your favorite seasonings. This is a great dish to serve at a dinner party. Let your guests open the parchment paper at their seat, releasing the tempting aromas of the dish.
Yield: 1 serving
- Assemble salmon, sliced vegetables, lemon, oil, seasoning, and a splash of white wine on parchment and seal into a packet.
- Bake at 375°F for 13-15 minutes until the fish reaches 145°F, then rest 3-5 minutes so it finishes steaming.
- Swap vegetables, proteins, or seasonings freely; par-cook dense vegetables and serve in the paper for a dramatic aroma.
Spices
Featured in this Recipe
Preparation Instructions:
1. Preheat oven to 375 fahrenheit
2. Take a large piece of parchment paper, fold it in half and cut it so that it looks like a heart when unfolded.
3. Toss vegetables and one lemon slice in olive oil and season with Lake Shore Drive seasoning. Place on one half of the folded parchment paper.
4. Place salmon filet over vegetables, brush with olive oil, and season with Lakeshore Seasoning. Place lemon slices over fish, add a splash of wine over everything, fold parchment paper over the dish and pinch or fold edges to seal the everything so it can steam in the oven.
5. Cook for 13-15 minutes, (the fish should reach an internal temperature of 145 fahrenheit.) The paper will likely puff up slightly like a ballon. Let the dish rest for 3-5 minutes so it can continue steaming.
Serving the dish: You can remove the dish from the parchment and plate to your liking, or serve it right in the paper. Serving it in the paper is a more interactive and aromatic experience for your guests. Place on a plate, make a small cut through the paper, and serve!
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More About This Recipe
"En papillote" is French for literally, "in parchment" This method is perfect for cooking filets of fish, chicken chicken breasts, and even large mushrooms. Play around with other vegetables like fingerling potatoes or parsnips and try any seasoning you like. One tip for larger or firmer vegetables is to lightly par-cook them in water before cooking in the parchment. For a real French flavor, use our Herbes de Provence blend.
If you enjoyed this recipe, check out more French recipes here.
Frequently Asked Questions
What does en papillote mean?
En papillote is French for cooking in parchment. Food steams inside a sealed packet so flavors and moisture stay locked in.
How long and at what temperature do I cook salmon en papillote?
Preheat the oven to 375°F. Bake 13 to 15 minutes for a typical 8 oz filet. Thicker filets need a few more minutes. The target internal temperature is 145°F.
How can I tell when the salmon is done without a thermometer?
Look for opaque, flaky fish that separates easily with a fork. The parchment will puff. If it still looks translucent in the center, give it a couple more minutes.
Can I use aluminum foil instead of parchment?
Yes. Foil is oven-safe and will steam the food. Parchment gives a lighter, cleaner steam and a classic presentation. Do not use waxed paper.
Can I prepare the packets ahead of time?
Yes. Assemble and seal packets and refrigerate up to 24 hours before baking. You can freeze packets, but add about 5 to 7 minutes to the bake time when cooking from frozen.
What vegetables work best and how should I prep firm vegetables?
Thinly sliced zucchini, carrots, asparagus, and bell peppers cook well. For firm root vegetables like fingerling potatoes or parsnips, par-cook by boiling or steaming until slightly tender before sealing.
How do I scale this recipe for more servings?
Make one packet per person for consistent cooking. If you use a larger shared packet, increase the bake time as needed and confirm the thickest piece reaches 145°F.
What are good seasoning and serving ideas?
Use shallot and herb blends or Herbes de Provence for a French touch. A splash of white wine or broth adds steam. Serve in the paper for aroma, or plate with rice, roasted potatoes, or a simple salad and a crisp white wine.
What does en papillote mean?
En papillote is French for cooking in parchment. Food steams inside a sealed packet so flavors and moisture stay locked in.
How long and at what temperature do I cook salmon en papillote?
Preheat the oven to 375°F. Bake 13 to 15 minutes for a typical 8 oz filet. Thicker filets need a few more minutes. The target internal temperature is 145°F.
How can I tell when the salmon is done without a thermometer?
Look for opaque, flaky fish that separates easily with a fork. The parchment will puff. If it still looks translucent in the center, give it a couple more minutes.
Can I use aluminum foil instead of parchment?
Yes. Foil is oven-safe and will steam the food. Parchment gives a lighter, cleaner steam and a classic presentation. Do not use waxed paper.
Can I prepare the packets ahead of time?
Yes. Assemble and seal packets and refrigerate up to 24 hours before baking. You can freeze packets, but add about 5 to 7 minutes to the bake time when cooking from frozen.
What vegetables work best and how should I prep firm vegetables?
Thinly sliced zucchini, carrots, asparagus, and bell peppers cook well. For firm root vegetables like fingerling potatoes or parsnips, par-cook by boiling or steaming until slightly tender before sealing.
How do I scale this recipe for more servings?
Make one packet per person for consistent cooking. If you use a larger shared packet, increase the bake time as needed and confirm the thickest piece reaches 145°F.
What are good seasoning and serving ideas?
Use shallot and herb blends or Herbes de Provence for a French touch. A splash of white wine or broth adds steam. Serve in the paper for aroma, or plate with rice, roasted potatoes, or a simple salad and a crisp white wine.
I just received my spices and made this tonight. It was awesome. The Lake Shore Driving Seasoning is going to be a staple in my pantry from now on.
I purchased some Lake Shore Drive Seasoning have tried it on Everything. We loved it so much I ordered a larger flat pack. Then I ordered some for Christmas and mailed to family! This seasoning is like the frosting on a cake! I’m hoping I never run out. As much as we love salmon, the Lake Shore Drive Certainly enhances the flavor of it and everything else we have tried it on. Thanks Spice House for this delicious product.