Hands down this is one of the simplest and freshest seafood recipes. Requiring only a few fresh ingredients… fresh salmon, fresh herbs, sliced shallots, garlic, lemon and anything else you’d like to throw in – wrap in parchment or foil and roast in the oven for about 10 minutes. Done!
This recipe was always a favorite in my seafood cooking classes. The ease of preparation led most of my students to believe this lovely little dish might lack flavor, due to the method of cooking. Wow! Were they surprised. One student remarked he couldn’t believe the fragrance that came from opening the packet – and the flavor was just as intense and enchanting.
Salmon en Papillote Before and After Roasting
Layering flavor is key. Beginning with one or two aromatics such as delicate shallots, sweet onions, garlic, thinly sliced leeks, spring onions or fennel and then topping with fresh herbs. An entire handful if you like. An assortment. I adore chive and lemon thyme but rosemary also holds up well to the richness of salmon. Whatever herbs you have on hand or fresh herbs that are growing in garden will be fantastic. The last layer is citrus; lemon, lime, oranges, kumquats, and again, whatever you have on hand. I adore the flavors of lemon and salmon together, so that’s what I’ve used in this recipe.
However you layer the flavor in this dish it will be beautifully delicious. A speedy and enticing weeknight meal, but also a lovely meal to serve for dinner guests. Prep the packets in advance and then all you need to do is pop them in the oven or on the grill and dinner is served.
I like serving this dish during the spring and summer months with my Arugula and White Bean Salad, a traditional Caesar salad or grilled veggies. And of course, I always pair this with my favorite white wine, DaVinci Pinot Grigio.
Delicious Wishes and Loads of Love!
Salmon en Papillote
If I’m using the grill as my cooking method I always prepare this in foil packets. If I’m using the oven, I use parchment. Unless of course I’ve run out of parchment because a certain teenage girl didn’t tell me she used the last of the parchment for her chocolate chip cookies. ?
Serves 4
Ingredients
4 salmon filets
Kosher or sea salt
Fresh cracked black pepper
Grapeseed or Olive oil
2 cloves garlic, finely chopped
1/3 cup thinly sliced shallots (or more if you love shallots)
1 lemon zested and halved
4 – 3 inch stalks fresh rosemary
8-10 strands of fresh chive
4 – 3 inch stalks of fresh oregano
4 – 2-3 inch sprigs fresh thyme (I adore lemon thyme)
4 pieces of foil or parchment, about 12×12 inch square or large enough to enclose a salmon fillet. Click here to learn how to fold the parchment.
Directions
Pre-heat the oven to 375F.
Place the foil squares on a flat surface or counter. Place a salmon fillet in the middle of each square.
Drizzle a little lemon juice over each fillet, and then drizzle with a little oil. Sprinkle with salt and pepper.
On each fillet, layer the shallots, garlic, lemon zest and then top with the fresh herbs. Top each with a slice of lemon.
Next, wrap the foil over the fish so it’s “tented” and seal the edges. You want the salmon to steam inside the foil packet.
Depending on thickness, roast the fish packets for about 8-10 minutes or until the salmon is done to your preference.
When the fish is done, remove the fillets from the packets and transfer to plates. Remove the herbs, leaving the shallots, lemon and garlic and pour any remaining juices from the foil over the fish. Serve with lemon wedges and fresh chopped Italian parsley if desired.
Dining and Cooking