Salmon en papillote is a great technique for a more healthier and fancy dinner. Not only will it be a healthier option, but it will also keep your salmon moist and juicy inside. Try out this 15 minute technique and it will be your new way of serving salmon.
What does this technique do?
This technique helps to make a healthier version salmon dish and the parchment helps the salmon to stay moist and juicy.
Why do I take the salmon skin off?
Taking the salmon skin off, ensure you won’t have any scales in your food.
Can I use a regular potato, but just thinly slice it?
Yes you can, but you have to thinly slice it.
Can I use a different vegetable instead of asparagus such as broccolini?
Yes you can. If for instance you want to use carrots you would need to blanch them before baking them with the salmon, since its a harder vegetable.
What dry white wine I used?
I used a Sauvignon Blanc wine.
What oven temperature did I bake the salmon at?
Bake salmon at 425F.
Why do I break or cut off the ends of the asparagus?
The ends of the asparagus are tough and fibrous.
How do you know where to break off the asparagus?
When you bend the asparagus near the end of it and it snaps it will be breaking off the tough part which you don’t want.
Do I have to cut out a heart shape out of the parchment, or can I just use a piece of parchment paper and fold it from there?
You don’t have to cut out an heart shape, you can use a sheet of parchment, fold it in half and then finish the rest as shown in the video.
How to fold?
Watch the Video tutorial.
What temperature does your fish have to be at?
The temperature of the fish needs to be at 145F.
How long does it take to cook?
Mine cooked for 15 minutes, but check from 12-15 minutes.
How to check the temperature?
To check the temperature open the parchment paper slightly and temp the thickest part of the fishnce temped and your salmon didn’t reach 145F, simply fold the crease back to how it was and finish baking for additional 3 minutes.
Salmon en Paillote
- Parchment Paper
- Sheet Pan
- 2 salmon fillets without skin
- 2 petite gold potatoes or mini potatoes thinly sliced
- 8 thin asparagus (4 per each fillet)
- 2 lemon slices
- 2 dill
- 1 medium garlic clove, minced
- 2 tbsp of dry white wine
- 1 tbsp of olive oil
- salt and pepper
- Preheat oven to 425 F.
- Salt and pepper your salmon fillets.
- Chop off or break off the ends of your asparagus.
- Cut your potatoes into thin circular slices.
- In a bowl add your asparagus and sliced potatoes. Salt, pepper and add about 2-3 tsp of olive oil. Mix.
- In a separate bowl, add your olive oil, white wine and minced garlic. Mix.
- Cut out 2 heart-shaped parchment paper. (You can watch the video to see how I did it.)
- Place your asparagus on the bottom, then your potatoes and finally place your salmon on top. Pour your wine marinade on top of your salmon and top it off with a piece of dill and a slice of lemon.
- Start folding your parchment from the top by folding over each crease you make. Make sure it's tight so that there isn’t any air to reach in or else the technique won’t work. You want it tight but not so tight that it causes the parchment paper to rip.
- Place your papillote onto a sheet pan and bake for 15 minutes or until internal temp reaches 145 F. My salmon baked for 15 minutes, but depending on your oven you can put it in for 12 minutes then check the temperature by opening the parchment paper slightly and temping the thickest part of the fish. Once temped and your salmon didn’t reach 145F, simply fold the crease back to how it was and finish baking for additional 3 minutes.