Salmon en Papillote
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The French have always known that the best way to cook fish is to leave it alone. A salmon fillet sealed in parchment with lemon, butter, fresh dill, and garlic — it steams in its own juices, emerging tender, fragrant, and completely effortless. No sauce required. The parcel is the sauce.
Ingredients
Salmon fillet, skin-on
Unsalted butter
Lemon
Fresh dill
Garlic
Sea salt
Black pepper
Parchment paper
How To
Preheat oven to 200°C. Cut two large circles of parchment, fold each in half.
Place one salmon fillet skin-side down on each piece, sitting on the fold line.
Top each fillet with a slice of butter, lemon slices, a few sprigs of dill, and crushed garlic — season with salt and pepper.
Fold and crimp the parchment tightly into sealed parcels — scrunch the edges firmly so no steam escapes.
Bake for 18 minutes, then tear open at the table and serve straight from the parcel over rice.
Tips & Tricks
Assemble the parcels the night before and refrigerate. Pull them straight from fridge to oven — no resting time needed. Saves ten minutes on a weeknight.
The parchment isn't just packaging — it's the heat trap. Everything inside steams in its own juices, which is why the fish stays this moist with nothing more than butter and a few aromatics.