Easy Salmon en Papillote with Lemon Butter and Herbs
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Looking for a quick, healthy dinner? Try this Salmon en Papillote (salmon in parchment paper) with lemon butter and herbs. Cooking in parchment paper steams the salmon, keeping it moist and flavorful, with fresh herbs and zesty lemon.
For more healthy fish recipes, you'll love my pan-fried cod with lemon butter sauce, sheet-pan cod and my maple-glazed salmon.
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⭐️ Why this recipe works
- Flavorful and Moist: The parchment paper creates a steam pocket, keeping the salmon moist and infusing it with flavors from the lemon, butter, and herbs.
- Healthy Cooking Method: Baking in parchment is a low-fat cooking method that retains nutrients, making this dish healthy and nutritious.
- Quick and Easy: This recipe is straightforward and takes only 30 minutes from start to finish, perfect for a weeknight dinner.
- Versatile: You can easily customize this recipe with different herbs and vegetables to suit your taste.
🧾 Ingredient notes
- Salmon fillets: The main protein, providing omega-3 fatty acids and essential nutrients.
- Lemon: Adds a bright, citrus flavor that complements the richness of the salmon.
- Unsalted butter: Adds richness and helps create a flavorful sauce.
- Fresh lemon juice: Enhances the citrus flavor and balances the richness of the butter.
- Garlic cloves: Adds aromatic depth and a subtle kick.
- Fresh parsley: Provides a fresh, herby flavor and a pop of color.
- Fresh dill: Adds a slightly sweet, aromatic flavor that pairs well with salmon.
- Salt and pepper: Essential seasonings to enhance all the flavors.
- Parchment paper sheets: Used to create the cooking packets, ensuring the salmon stays moist and flavorful.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Salmon en Papillote with Lemon Butter and Herbs recipe step-by-step
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Prepare Lemon Butter Sauce: In a small bowl, combine the melted butter, lemon juice, and minced garlic. Stir well.
- Assemble Packets: Lay out a sheet of parchment paper and place a salmon fillet in the center. Drizzle about 1 tablespoon of the lemon butter sauce over the salmon. Place a few slices of lemon on top of each fillet. Sprinkle the fresh parsley and dill evenly over the salmon.
- Seal the Packets: Fold the parchment paper over the salmon and seal the edges by folding and crimping, creating a tight packet. Repeat with the remaining fillets.
- Bake: Place the packets on a baking sheet and bake in the preheated oven for 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Carefully open the packets to avoid steam, and transfer the salmon to plates. Serve with the lemon slices and any juices from the packet.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Herb Infusion: Rub the herbs between your fingers before adding them to the packets. This releases their essential oils, enhancing the flavor.
- Layering Technique: Place a layer of thinly sliced potatoes or fennel under the salmon for added flavor and texture. These vegetables will absorb the juices and become wonderfully tender.
- Marination Time: If you have extra time, let the salmon sit with the lemon butter sauce and herbs for 15-20 minutes before sealing the packets. This allows the flavors to penetrate deeper into the fish.
📖 Substitutions and variations
- Vegetable additions: Add thinly sliced zucchini, cherry tomatoes, or asparagus to the packets for a complete meal.
- Herb variations: Use fresh basil, cilantro, or thyme instead of parsley and dill.
- Butter alternatives: Substitute with olive oil or ghee for a different flavor profile.
- Citrus swap: Use lime or orange slices for a different citrus twist.
- Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha for some heat.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled salmon in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, preheat your oven to 350°F (175°C), place the salmon on a baking sheet, and warm for about 10-15 minutes or until heated through.
❓Recipe FAQ's
Yes, you can assemble the packets a few hours ahead and keep them in the fridge until ready to bake.
Serve with a side of rice, quinoa, or a fresh salad for a complete meal.
Ensure the parchment paper is not hanging over the sides of the baking sheet and is tightly sealed. If you’re worried about burning, you can double-wrap the packets or place them on a lower oven rack.
Yes, a drizzle of additional lemon butter sauce or a dollop of dill yogurt sauce can enhance the flavor just before serving.
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Easy Salmon en Papillote
Ingredients
- 4 x 6-ounce salmon fillets
- 1 lemon, thinly sliced
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- 4 large parchment paper sheets, about 15x15 inches
Instructions
Preheat and Prepare:
- Preheat your oven to 400°F (200°C).
Season Salmon:
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
Prepare Lemon Butter Sauce:
- In a small bowl, combine the melted butter, lemon juice, and minced garlic. Stir well.
Assemble Packets:
- Lay out a sheet of parchment paper and place a salmon fillet in the center.
- Drizzle about 1 tablespoon of the lemon butter sauce over the salmon.
- Place a few slices of lemon on top of each fillet.
- Sprinkle the fresh parsley and dill evenly over the salmon.
Seal the Packets:
- Fold the parchment paper over the salmon and seal the edges by folding and crimping, creating a tight packet.
- Repeat with the remaining fillets.
Bake:
- Place the packets on a baking sheet and bake in the preheated oven for 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve:
- Carefully open the packets to avoid steam, and transfer the salmon to plates. Serve with the lemon slices and any juices from the packet.
Notes
- Herb Variations: You can substitute or add other herbs, such as thyme, basil, or chives, based on your preference.
- Vegetable Addition: For a complete meal, add thinly sliced vegetables such as zucchini, bell peppers, or asparagus to the packets.
- Cooking Time: Adjust the cooking time slightly if your salmon fillets are thicker or thinner than 6 ounces.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
