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Salmon en Papillote with Vegetables and Honey Soy Glaze Recipe

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★★★★★

4.7 from 52 reviews

Salmon en Papillote is a healthy and flavorful dish where salmon fillets are cooked gently in parchment paper with a medley of fresh vegetables and a savory-sweet soy and honey sauce. This method seals in moisture and aromas, resulting in tender, succulent salmon infused with aromatic Asian-inspired flavors. Perfect for a quick oven-baked dinner served with rice.

Ingredients

Scale

Sauce

  • 2 tsp neutral oil (avocado oil, rapeseed or sunflower oil)
  • 1 tsp sesame oil
  • 1 garlic clove, peeled and minced
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp honey

Main Ingredients

  • 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 less heat is preferred)

Garnish and Serving

  • 6 spring onions (scallions), sliced into thin strips
  • 1 tsp mixed black and white sesame seeds
  • Lime wedges
  • Cooked rice (to serve)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C/400°F/gas mark 6 (fan). This will ensure the salmon cooks evenly and gently inside the parchment parcels.
  2. Make the Sauce: In a small bowl, whisk together the neutral sunflower oil, sesame oil, minced garlic, soy sauce, and honey until combined. This savory-sweet mixture will infuse the salmon and vegetables with flavor.
  3. Prepare Parchment Paper: Fold two large pieces of baking parchment in half and cut into semi-circles. Unfold and lay each semi-circle on a baking tray, flat side down.
  4. Assemble Salmon and Vegetables: Place a skin-on salmon fillet skin-side-down on the folded edge of each parchment semi-circle. Arrange the sliced red bell pepper, baby corn halves, and carrot matchsticks around the salmon to add texture and nutrition.
  5. Add Sauce and Chilli: Carefully scrunch the edges of the parchment lightly to prevent sauce leakage. Spoon the soy and honey mixture evenly over the salmon fillets, and top with sliced red chilli for a touch of heat.
  6. Seal the Parcels: Bring the four edges of the parchment together above the salmon and fold over tightly several times, then twist the paper securely to seal the parcel. Make sure no gaps remain so the steam and juices are trapped inside.
  7. Bake the Salmon: Place the tray with the parchment parcels in the preheated oven. Bake for 18 minutes, during which the salmon will steam inside its own juices and become tender and flavorful.
  8. Garnish and Serve: Carefully open the hot parcels (watch out for escaping steam). Sprinkle the salmon with thinly sliced spring onions and mixed sesame seeds, and add lime wedges on the side. Serve the salmon straight in the parchment with cooked rice, pouring the delicious cooking juices over the rice.

Notes

  • Be cautious when opening parchment parcels as hot steam will escape rapidly.
  • You can substitute the vegetables according to season or preference, such as using zucchini or asparagus.
  • For less heat, remove seeds from the red chilli or omit it entirely.
  • Use light soy sauce for a less salty flavor; adjust seasoning to taste.
  • Salmon en papillote is best eaten immediately to enjoy the fresh flavors and moist texture.

Keywords: Salmon en Papillote, baked salmon, healthy salmon recipe, Asian salmon, parchment paper cooking, honey soy salmon, easy salmon dinner, fish en papillote

Find it online: https://miarosetti.com/salmon-en-papillote-with-vegetables-and-honey-soy-glaze-recipe/