Salmon en papillote
Salmon en papillote is a French cooking method that involves baking salmon fillets in parchment paper, creating a moisture-sealing envelope. This recipe features fresh dill, lemons, and capers for a light, flavorful meal.
Cook time 12 min
Prep time 10 min
Ingredients:
1.50 lb salmon1 tbsp dill
2 lemons
1 tbsp capers
2 tbsp lemon juice
Salmon en papillote, a classic French technique, is a delicious and healthy way to prepare salmon. By cooking the fish in a parchment paper envelope, you lock in moisture and flavors, resulting in a tender and flavorful dish. This recipe combines the freshness of dill and lemon with the tanginess of capers to create a meal that's as delightful to the palate as it is easy to prepare.
Instructions:
Preheat your oven to 400°F (200°C).
Cut two large pieces of parchment paper, about 12 x 16 inches each. Fold each piece in half, then unfold and place flat on your work surface.
Thinly slice one of the lemons into rounds. Set aside the other lemon for later.
- Place one salmon fillet on one half of each piece of parchment paper.
- Sprinkle the chopped dill evenly over the salmon.
- Arrange the lemon slices on top of the salmon fillets.
- Evenly distribute the capers over the lemon slices.
- Drizzle each fillet with 1 tbsp of freshly squeezed lemon juice.
- Fold the other half of the parchment paper over the salmon, aligning the edges.
- Starting at one end, make small overlapping folds along the edge of the parchment paper to seal the packet tightly. Ensure there are no gaps for steam to escape.
Place the sealed packets on a baking sheet. Transfer the baking sheet to the preheated oven.
Bake for 15-20 minutes, depending on the thickness of the salmon fillets. The packets will puff up as they cook.
Carefully remove the baking sheet from the oven. Using a pair of scissors or a sharp knife, gently cut open the top of each packet, being cautious of the hot steam. You can either serve the salmon directly in the parchment paper or transfer the fillets to plates.
Squeeze additional lemon juice from the reserved lemon halves over the salmon as desired. Serve with your favorite sides and enjoy this light and flavorful dish!
Cooking salmon en papillote is an excellent way to ensure that your salmon remains moist and flavorful. The combination of dill, lemon, and capers creates a harmonious blend of flavors that enhances the natural richness of the fish. Whether you are looking for a quick weeknight dinner or something special for a weekend gathering, this recipe is sure to impress. Enjoy your culinary creation!
Salmon en papillote FAQ:
Bake the salmon packets for 15-20 minutes at 400°F (200°C). The exact time may vary depending on the thickness of the salmon fillets.
The salmon is done when it flakes easily with a fork and is opaque throughout. If you have a food thermometer, the internal temperature should reach 145°F (63°C).
Yes, you can use frozen salmon. However, it’s best to thaw it completely before cooking to ensure even cooking and optimal texture.
If you don't have dill, you can substitute with other fresh herbs like parsley or tarragon, which will impart a different, but still pleasant flavor.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to preserve moisture.
Cooking Tips:
- Preheat your oven to 375°F (190°C) before you start preparing the salmon.
- Make sure to use fresh dill and lemons for the best flavor.
- Cut the parchment paper into a heart shape for easier folding when wrapping the salmon.
- Place the parchment packet on a baking sheet to ensure stability and ease of transfer in and out of the oven.
- Bake for about 15-20 minutes, depending on the thickness of your salmon fillets. The fish should be opaque and flake easily with a fork.
Nutrition Facts
4 ServingsCalories 230kcal
Protein 36g
Carbohydrates 5g
Fiber 1.64g
Sugar 1.43g
Fat 8g
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