Steamed Salmon en Papillote

Hero photo of Salmon en Papillote - Salmon in Parchment Paper

5 from 7 votes

Steamed Salmon en Papillote

This salmon en papillote recipe is a light and flavorful dinner made by baking salmon filets in parchment paper with fresh vegetables, lemon, dill, and olive oil. This easy cooking method helps lock in moisture and creates a healthy, elegant meal that feels both healthy and special.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: French

Servings:

Calories: 540kcal

Author: Ebony Robinson

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

Get Recipe Ingredients

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