Introduction

Salmon en papillote is a simple yet elegant dish where salmon and fresh vegetables are steamed in parchment paper, locking in flavors and moisture. This method creates a tender, flavorful meal that’s perfect for a healthy weeknight dinner or special occasion.

The image shows two parcels of cooked salmon fillets each wrapped in slightly browned parchment paper, placed on a white marbled surface. Each parcel has a pink-orange salmon fillet in the center, topped with thin red chili slices and a sprinkle of white and black sesame seeds. Underneath and around the salmon are bright orange carrot sticks, red bell pepper strips, and light yellow baby corn, arranged in a loose but even layer. Thin green strips of spring onion lay across the top and sides of the fish. There are two lime wedges placed beside each parcel, adding a fresh green-yellow color contrast. The texture of the fish looks moist and tender, while the vegetables appear crisp and vibrant. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp neutral oil (avocado oil, rapeseed, or sunflower)
1 tsp sesame oil
1 garlic clove (peeled and minced)
1.5 tbsp light soy sauce
1.5 tbsp honey
2 skin-on salmon fillets
½ red bell pepper (deseeded and sliced)
100 g (3.5 oz) fresh baby corn (sliced in half lengthways)
1 small carrot (peeled and sliced into matchsticks)
1 red chilli (sliced, deseed if you prefer milder heat)
6 spring onions (scallions, sliced into thin strips)
1 tsp mixed black and white sesame seeds
lime wedges
cooked rice, to serve

Instructions

Step 1: Preheat the oven to 200°C (400°F, gas mark 6, fan).
Step 2: In a small bowl, combine the neutral oil, sesame oil, minced garlic, soy sauce, and honey. Stir well to blend.
Step 3: Take two large pieces of baking parchment, fold each in half, and cut into a semi-circle. Unfold and place each on a baking tray.
Step 4: Place one salmon fillet skin-side down on the fold line of each parchment semi-circle.
Step 5: Arrange the sliced red bell pepper, baby corn, and carrot evenly around the salmon fillets.
Step 6: Slightly scrunch the edges of the parchment to prevent sauce from running out, then spoon the soy and honey mixture over each salmon fillet. Top with sliced chilli.
Step 7: Bring the four corners of the parchment together and fold them over several times, then twist to seal completely. Ensure there are no gaps to keep the sauce inside.
Step 8: Place the baking tray in the oven and cook for 18 minutes until the salmon is tender and cooked through.
Step 9: Carefully open the parcels (watch out for hot steam). Sprinkle the sliced spring onions and sesame seeds over the salmon and vegetables. Add lime wedges.
Step 10: Serve the salmon in the parchment with cooked rice. Pour the flavorful cooking juices from the parcel over the rice for extra taste.

Tips & Variations

Use parchment paper designed for cooking to prevent tearing and leaking.
Swap baby corn for thinly sliced zucchini or green beans if preferred.
For a spicier kick, include chili flakes or leave the seeds in the sliced red chilli.
Try adding fresh ginger or a splash of lime juice to the soy sauce mixture for extra brightness.

Storage

Store any leftover cooked salmon en papillote in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven wrapped in foil at 160°C (325°F) to retain moisture, or heat in the microwave covered with a microwave-safe lid. Avoid overheating to keep the salmon tender.

How to Serve

The image shows two parcels of cooked salmon wrapped in parchment paper on a wooden board over a white marbled texture. Each parcel contains a layer of orange salmon fillet on a bed of thin, colorful strips of red bell pepper and orange carrot, with yellow baby corn placed along the side. On top of the salmon are thin red chili slices and the parcels are garnished with fresh green chives and sprinkled with black and white sesame seeds. Lime wedges are placed inside and beside the parcels, adding a fresh green contrast. Next to the board is a small wooden bowl filled with black and white sesame seeds. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw and pat the salmon dry before cooking to prevent excess moisture in the parcels.

What can I serve instead of rice?

This dish pairs well with quinoa, couscous, or steamed vegetables for a lighter option.