Salmon en Papillote (Baked in a Parchment Paper Packet) is an easy and impressive dish that always turns out beautifully. The fish cooks in its own juices along with olive oil, lemon, white wine, and fresh herbs, making it incredibly moist and flavorful.
To achieve this, it’s essential to seal the parchment packet tightly. You can play with various seasonings to create endless flavor combinations. Whether you fold the packet using the fish's weight, tie it with kitchen twine, or even staple it (just remember to remove the staples before serving), the success of this recipe hinges on keeping the package airtight around the fish.
Ingredients (Serves 6):
About 1 kg fresh salmon fillets, skinless, cut into 6 portions (150-170 grams per portion)
6 parchment paper sheets
Salt and freshly ground black pepper
About ½ cup olive oil
About ½ cup white wine
1 lemon, halved and sliced
6 sprigs each of thyme, oregano, rosemary, and tarragon
Sliced chili pepper (optional)
Instructions:
1. Prepare the Fish: Place each salmon portion on a sheet of parchment paper. Season with salt and pepper, then add a tablespoon of olive oil, a tablespoon of white wine, a lemon slice, some herbs, and chili pepper if using. Fold the parchment tightly to seal the fish. You can also secure the packet with kitchen twine or even a stapler (just be sure to remove the staples after baking).
2. Bake the Salmon: Preheat your oven to 190°C (375°F). Place the sealed packets on a baking sheet and bake for 8-12 minutes, depending on your preferred doneness, the thickness of the fish, and the shape of the cut—cubes require more time than strips. Remember that the fish will continue cooking inside the packet even after being removed from the oven, as the heat is retained in the sealed pouch.Recipe by Ines Shilat Yanai, in collaboration with Olive Tree Oil