Are you looking for a meal that is incredibly healthy, stunningly elegant, tastes like it came from a fine-dining restaurant, and has virtually zero cleanup? Welcome to the magic of cooking en papillote, or “in parchment”! This incredible Salmon and Veggie Packet recipe is your foolproof guide to the most tender, moist, and intensely flavorful salmon you’ve ever made.
This isn’t just another baked fish recipe; it’s a complete masterclass in a classic French technique that is as beautiful as it is easy. We’ll show you how to create a perfect, sealed parchment packet that traps steam and gently cooks the fish and vegetables in their own delicious juices with a bright lemon-wine sauce. It’s a fun, interactive, and show-stopping meal that is perfect for a busy weeknight or for impressing dinner guests.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Healthy & Elegant Dinner Hack
What makes this Salmon in Parchment recipe so spectacular is its brilliant cooking method and its fresh, vibrant flavor. The French technique of en papillote involves sealing your protein and vegetables inside a parchment paper packet and baking it. The liquid inside the packet creates steam, which gently and perfectly cooks the food, locking in all the moisture and flavor. This recipe features a beautiful, flaky salmon fillet and a medley of crisp-tender sugar snap peas and sweet yellow peppers, all steamed in a light and zesty sauce of white wine, olive oil, and fresh lemon. The best part? The cleanup is as simple as tossing the parchment packet away!
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Fresh Fish Dinner
This recipe uses a handful of simple, high-quality ingredients to let the beautiful flavor of the salmon shine.
- The Salmon: The healthy and delicious star of the show.
- What to Buy: Look for four 6-ounce salmon fillets. High-quality salmon, whether it’s a rich, farm-raised Atlantic salmon or a leaner, wild-caught Sockeye or Coho, will make a huge difference. The recipe recommends wild, which has a wonderful, robust flavor.
- The Crisp Vegetables:
- Yellow Bell Peppers & Sugar Snap Peas: This is a fantastic, fresh, and colorful combination. The sweet flavor and crisp texture of both the peppers and the peas are perfect for the gentle steaming method of en papillote, as they become perfectly tender-crisp and not mushy.
- The Light & Zesty Steaming Sauce:
- Dry White Wine: A splash of a dry, crisp white wine like a Sauvignon Blanc or a Pinot Grigio adds a bright, complex, and acidic note that is the perfect complement to the rich salmon.
- Fresh Lemon Zest & Juice: It is absolutely essential to use both the zest and the juice from a fresh lemon. The juice provides the bright, tangy acidity, while the fragrant zest (the outer yellow peel) contains all the essential oils and provides a powerful, pure lemon perfume to the steam inside the packet.
Step-by-Step to Perfect Salmon in Parchment
This elegant meal comes together in just a few simple stages. The most important part is learning how to properly fold your parchment packet!
Step 1: Prepare the Vegetables and Salmon Marinades
Step 1: First, preheat your oven to 400°F (200°C).
Step 2: Cut four large, 18×15-inch pieces of parchment paper. Fold each piece of paper crosswise in half to form a sharp crease down the middle, and then open it back up.
Step 3: In a large bowl, mix together the 2 tablespoons of white wine, 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add your 2 julienned yellow peppers and your 2 cups of fresh sugar snap peas to the bowl and toss to coat.
Step 4: In a separate small bowl, mix together the first 5 ingredients for the salmon: the 2 tablespoons of white wine, the 1 tablespoon of olive oil, the 1 tablespoon of grated lemon zest, the 1/2 teaspoon of salt, and the 1/4 teaspoon of pepper.
Part 2: The Art of the Fold (Assembling Your Packets)
Step 1: To assemble your first packet, lay one of your open, creased pieces of parchment paper on the counter. Arrange a quarter of the vegetable mixture on one side of the crease.
Step 2: Place one of your 6-ounce salmon fillets on top of the vegetables. Drizzle the salmon with about 2 teaspoons of your prepared lemon-wine mixture.
Step 3 (The Fold): Fold the empty half of the parchment paper over the top of the fish and the vegetables.
Step 4 (The Seal): Now, to create the seal, start at one end of the folded edge. Make small, tight, overlapping creases all the way around the open edge of the parchment paper, from one end to the other, to create a sealed, half-moon shaped packet. Be sure to twist the final end tightly to secure the seal.
Step 5: Repeat this process with your remaining three packets and place them on your baking sheets.
Part 3: Bake to Steamy Perfection and Serve
Bake the packets for 12 to 16 minutes. You will know they are done when the packets have puffed up and are lightly browned, and the fish just begins to flake easily with a fork.
To serve, you can either place a whole, puffed-up packet on each person’s plate for a fun and dramatic presentation, or you can carefully cut the packets open with a pair of scissors (be very careful of the hot steam that will escape!).
Squeeze some fresh lemon juice from your halved lemon over the vegetables and serve immediately.
The Best Easy Salmon in Parchment (Salmon en Papillote)
A healthy and easy recipe for salmon and vegetables cooked together in individual parchment paper or foil packets. This cooking method, known as ‘en papillote,’ steams the fish and vegetables in their own juices. Salmon fillets are drizzled with a simple mixture of white wine, olive oil, and lemon zest, and placed on a bed of julienned sweet yellow peppers and sugar snap peas. The sealed packets are then baked for a quick, flavorful, and easy-to-clean-up weeknight meal.
Ingredients
- For the Vegetables:
- 2 tablespoons white wine
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium sweet yellow peppers, julienned
- 2 cups fresh sugar snap peas, trimmed
- For the Salmon:
- 2 tablespoons white wine
- 1 tablespoon olive oil
- 1 tablespoon grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 salmon fillets (6 ounces each)
- 1 medium lemon, halved, for serving
Instructions
- Preheat the oven to 400°F. Cut four 18×15-inch pieces of parchment paper or heavy-duty foil and fold each piece in half to form a crease.
- Prepare the Vegetables: In a large bowl, mix together 2 tablespoons of white wine, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Add the julienned peppers and snap peas and toss to coat.
- Prepare the Salmon Marinade: In a small bowl, mix together 2 tablespoons of white wine, 1 tablespoon of olive oil, the grated lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
- Assemble the Packets: Lay open a piece of parchment. Place one salmon fillet on one side of the crease. Drizzle it with 2 teaspoons of the lemon-wine mixture. Top the salmon with one-fourth of the vegetable mixture.
- Fold the other half of the parchment paper over the fish and vegetables. Tightly fold and crimp the open ends two times to seal the packet completely.
- Repeat with the remaining three packets. Place the packets on baking sheets.
- Bake: Bake for 12-16 minutes, or until the fish just begins to flake easily with a fork.
- Open the packets carefully to allow the steam to escape. To serve, squeeze fresh lemon juice from the halved lemon over the vegetables.
Notes
- Cooking the salmon and vegetables ‘en papillote’ (in a packet) is a healthy method that steams the food, locking in moisture and flavor.
- Be very careful when opening the hot packets, as a large amount of steam will be released.
- This recipe is great for meal prep, as individual packets can be assembled ahead of time.
What to Serve With Your Salmon en Papillote
This beautiful and light dish is a fantastic centerpiece for a complete and healthy meal.
- A Simple Starch: Serve the salmon and vegetables alongside a bed of fluffy quinoa, couscous, or a simple orzo pasta.
- Crusty Bread: A side of warm, crusty bread is a must-have for sopping up every last drop of that delicious, light lemon-wine sauce that has formed at the bottom of the packet.
- A Simple Green Salad: A crisp green salad with a bright and zesty vinaigrette is another perfect, fresh counterpoint.
Storage and Make-Ahead Tips
A delicate fish dish like this one is at its absolute best in the moments right after it has been cooked.
- Make-Ahead: For a super-fast and impressive meal, you can assemble the entire uncooked packets up to 4-6 hours in advance. Simply keep them on the baking sheets, covered, in the refrigerator until you are ready to bake them.
- Storage: Store any leftovers in an airtight container in the refrigerator and enjoy them within 2 days.
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Creative Recipe Variations
- Use a Different Fish or Protein: This fantastic and foolproof cooking method is also absolutely delicious with other firm fish fillets, like cod, halibut, or tilapia. You can also use large shrimp or sea scallops.
- Add Different Vegetables and Herbs: Feel free to customize the packets with your favorite quick-cooking vegetables. Try adding some thinly sliced zucchini, cherry tomatoes, asparagus spears, or sliced mushrooms. You can also tuck a few sprigs of fresh, delicate herbs like dill or parsley into the packet with the salmon for a different flavor profile.
- Use a Different Sauce Base: For a delicious, Asian-inspired twist, you can substitute the white wine and lemon juice with a mixture of soy sauce, a little bit of sesame oil, and some freshly grated ginger.
Enjoy Your New Favorite Healthy & Elegant Meal!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This Salmon in Parchment is a testament to the power of a simple, classic technique to create a meal that is both incredibly fast and incredibly elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your weeknight dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the best way to fold a parchment paper packet so that it doesn’t leak?
The classic method is to make a half-moon shape. After you have folded the empty half of the parchment over your ingredients, you want to create a series of small, tight, overlapping creases or folds, starting at one end and working your way all the way around the open edge. This will create a secure, airtight seal that will trap all the steam inside.
Q2: Can I use aluminum foil instead of parchment paper?
Yes, absolutely! As the recipe suggests, a heavy-duty aluminum foil is a great and very easy-to-use substitute for the parchment paper. It is much easier to crimp and seal, which makes it a great choice for beginners.
Q3: Can I make these salmon packets ahead of time?
Yes, this is a perfect make-ahead dish for a dinner party! You can fully assemble the uncooked packets and store them flat on a baking sheet, covered, in the refrigerator for up to 4 to 6 hours before you plan to bake them.
Q4: How do I know for sure when the salmon is cooked through inside the packet?
Because you can’t see the fish as it is cooking, the best way is to simply trust the timing of the recipe. After about 12 minutes, you can carefully remove one packet from the oven, cut it open (be careful of the steam!), and check the fish with a fork. It is done when it is opaque and flakes easily. A salmon fillet is perfectly and safely cooked when it reaches an internal temperature of 145°F (63°C).
Q5: What is the best kind of white wine to use for a cooking sauce like this one?
You want to use a dry, crisp white wine that you would enjoy drinking. There’s no need for an expensive bottle! A good quality Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay are all fantastic choices.