I first learned how to make salmon en papillote while traveling through Europe, where simple ingredients and technique come together to create something that’s very flavorful! Since then, it has become a family staple that we come back to again and again. More recently, as I focus on my fitness goals, recipes like these are quite helpful! My coach Dr. Brian LeRiche actually approves of this recipe, and he does not approve just anything! This dish is light, nourishing, and full of flavor, making it one of my favorite ways to enjoy salmon.
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What is Salmon en Papillote?
Salmon en papillote is a classic French cooking method where fresh salmon fillets are wrapped in a parchment paper pouch and baked. This cooking method allows the salmon to steam in its own juices along with vegetables, olive oil, and fresh herbs. The result is moist salmon that is tender, flavorful, and incredibly healthy! It is an easy way for home cooks to create a restaurant-quality dish using a simple baking sheet and a few fresh ingredients. In the video tutorial below, I will show you how to fold this little dinner present step-by-step.
Ingredients
- Wild caught salmon filets – Fresh salmon fillets are the star of this dish and provide a rich, buttery flavor while being packed with protein and healthy fats.
- Zucchini – Zucchini adds a light, tender texture and helps create a bed of vegetables that absorbs the salmon’s juices.
- Squash – The squash in this dush brings a slightly sweet flavor that balances the savory elements of the dish.
- Fresh Dill – Fresh dill adds a bright, herbaceous flavor that pairs beautifully with seafood and enhances the freshness of the dish. Personally, I feel like the dill is the star of this dish!
- Garlic – Garlic brings depth and a subtle savory richness that elevates the overall flavor.
- Shallot – Shallots add a mild sweetness and aromatic base that complements both the salmon and vegetables.
- Lemons – Lemon juice and lemon slices bring acidity and brightness to the overall dish, helping to balance the richness of the salmon while keeping the dish light.
- Olive oil – Olive oil helps keep everything moist and adds a smooth, rich finish to the dish.
- Salt and black pepper to taste – Kosher salt and black pepper enhance all the natural flavors in the recipe.
How to Make Salmon in Parchment Paper
This recipe comes together in 20 minutes in just 4 simple steps:
STEP 1: Prep the parchment and vegetables – Preheat your oven to 375°F (190°C). Take a piece of parchment paper, fold it in half, then lay it flat. On one side of the crease, layer half of your zucchini, squash, shallots, dill weed, garlic, salt, and pepper. Squeeze fresh lemon juice over the vegetables and drizzle lightly with olive oil.
STEP 2: Add and season the salmon – Place your salmon filet on top of the vegetables. Season with salt and pepper, then add garlic shavings. Finish with another squeeze of fresh lemon juice.
STEP 3: Finish assembling the packet – Drizzle olive oil over the top of the salmon and layer lemon slices on top. Fold the other half of the parchment over the fish and crimp the edges into tight pleats to seal. The parchment paper packet should resemble a half moon.
STEP 4: Bake and serve – Place the parchment packet on a baking sheet and bake for 10 to 15 minutes, depending on your desired doneness and fish size. Once done, remove from the oven, carefully cut open the parchment paper pouch, and serve immediately. Enjoy!
Video Instructions
Tips for Cooking Salmon en Papillote
- Use fresh salmon fillets and fresh dill for the best flavor and texture
- Slice vegetables thin so they cook evenly inside the parchment paper packet. This will create a nice texture.
- Make sure the parchment packets are sealed tightly to trap steam. See my YouTube video for step-by-step instructions.
- If you notice a white substance forming on top of the salmon, that is a protein called albumin. To help prevent this, cook the salmon gently, avoid high heat, and do not overcook it
- You can add white wine or cherry tomatoes for additional flavor
- Try different vegetables like green beans or asparagus spears for variety
Storage
Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or enjoy cold over a salad. Avoid microwaving for too long since this will dry out the salmon.
More Salmon Recipes
FAQ
How do I know when salmon is done?
The salmon should be opaque and flake easily with a fork.
What internal temperature should I look for when making this salmon?
Below you will find a few internal temperature recommendations:
125–130°F (52–54°C) - tender, moist, slightly translucent center (my recommended range for the best texture)
130–135°F (54–57°C) - medium, fully opaque but still juicy
145°F (63°C) - fully cooked and flaky (USDA recommended)
Can I meal prep salmon en papillote?
Yes, you can assemble the parchment paper packets ahead of time and store them in the refrigerator until ready to bake.
Can I add other herbs?
Yes, fresh parsley or thyme are great additions alongside fresh dill.
Recipe Card
Steamed Salmon en Papillote
Equipment
Ingredients
- 2 Wild caught salmon filets
- 1 Zucchini, cut in half & thinly sliced
- 1 Squash, cut in half & thinly sliced
- 2 tsp Fresh dill weed, chopped
- 1 Garlic clove, shaved or minced
- 1 Shallot, thinly sliced
- 2 Lemons, one halved, the other thinly sliced
- 4 tsp olive oil
- Salt and Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Fold a large piece of parchment paper in half, then open it flat and place it on your work surface.
- On one side of the parchment, arrange a bed of zucchini, squash, shallots, garlic, and dill. Season lightly with salt and black pepper, then add a fresh squeeze of lemon juice and a light drizzle of olive oil.
- Place the salmon filet on top of the vegetables. Season with additional salt and pepper, then a second squeeze of lemon juice, and a drizzle of olive oil. Finish with thin lemon slices.
- Fold the parchment over the salmon and carefully crimp the edges into tight pleats to seal, forming a half-moon-shaped packet.
- Transfer the packet to a baking sheet and bake for 10 to 15 minutes, until the salmon is tender and cooked to your desired doneness. Remove from the oven and gently open the parchment to release the steam. Serve immediately and enjoy.
Notes
- This recipe works best with salmon filets that are similar in thickness so they cook evenly.
- If your salmon has the skin on, you can leave it on while baking. It will peel away easily after cooking if you prefer not to eat it.
- Slice the vegetables thinly so they become tender in the same amount of time as the salmon.
- Be sure to seal the parchment packet tightly so the steam stays trapped inside. This is what keeps the salmon moist and flavorful.
- Salmon is delicious around 125 to 135°F for a tender, moist texture. If you prefer it fully cooked and flaky, aim for 145°F.
- If a white substance appears on top of the salmon, that is just albumin, a natural protein that rises during cooking. To reduce it, avoid overcooking the fish and use gentle heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this salmon en papillote recipe, I would love to see it! Tag me on Instagram at @elicitfolio so I can share your creations, and be sure to follow along on Pinterest for more inspiration. You can also leave a comment below and let me know what healthy dinner recipes you would love to see next!
I’m craving for Steamed Salmon en Papillote right now. It looks so delicious! Yum!!!
Salmon is so lush, especially smoked, I’m definitely going to pop out and get some tomorrow to try this
this looks amazing! i def need to test this out! saving now!
Looks like a nice recipe, but would love vegan or vegetarian recipes too.
This Salmon recipe is on point! We just made it tonight and the family ate it all. We made ours with potatos and carrots. Thank you!
We love salmon and even sometimes it is expensive, it doesn’t matter! We will try your recipe.
Smoked Salmon is one of my favorites. Will try out this steamed version. Looks yummy too. Thanks for sharing.