Salmon En Papillote
It was always going to be a rowdy night sharing travel experiences and photos with friends. They’d been travelling in exotic Eastern Europe and Russia, we’d been in the Kimberley. Dinner would have to be simple, a dish I could prepare ahead and easily serve, afterall, the night was about sharing travel experiences, the food a mere adjunct.
Inspired and impressed by Miss E’s barramundi baked in a paper parcels, I used the same cooking method to prepare salmon for friends. I prepared the packages an hour before they arrived, made a spicy carrot purée, buttery zucchini with roasted cherry tomatoes and a saffron pilau, all which could be gently warmed in the oven.
Salmon en papillote needs only 8 minutes in a hot oven and fortunately my timer emits an attention seeking beep beep beep, so I was sharply reminded when the fish was cooked.
As anticipated I was distracted. There is no photo of the finished dish so you’ll just have to believe me when I say the salmon was perfect!
4 salmon fillets, pin boned
2 small lemons thinly sliced and deseeded
2 teaspoons fennel seeds
1 tablespoon of fresh lemon thyme leaves
Sea salt
Freshly ground pepper
Olive oil
Preheat the oven to 180C. Cut four 25cm squares of baking paper.
Pat the salmon dry with paper towel.
Brush a small amount of oil in a square in the centre of each sheet of baking paper and lay 3-4 slices of lemon on top. Place the salmon skin side down on the lemon then sprinkle each fillet with fennel seeds, lemon thyme, sea salt and pepper.
Enclose the salmon in the paper by folding down the top several turns and folding in the sides.
Bake for 8 minutes, before serving.
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10 comments on “Salmon En Papillote”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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Isn’t this a wonderful way of cooking seafood? I love the look on my dinner guests’ faces when they open their parcels and get that blast of heated, fragrant air. Seeing how you prepared these fillets, I know you saw that look when you served them.
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I wish I’d described the scene at the dinner table as eloquently as you did! It’s true, a “wow” factor dish. The most wonderful ” baked in paper” experience I ever had was linguine with seafood, all baked together in a parchment parcel. The pasta had absorbed the rich seafood flavours, the sauce was pure essence of the deep. I’m salivating thinking about it!!! I think I might have to try replicating that delicious experience. 😄
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I’ve a recipe for that and am waiting for the right occasion to prepare it. That dish really has a WOW factor, if ever there was one. 🙂
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Well, your salmon looks beautiful before you cooked it. I can just imagine how wonderful it tasted after it came out of the oven!
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Our. farmed Tasmanian Salmon is always delicious! I bet wild caught Canadian salmon is too…
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I’ve always wanted to try en papillote and this recipe looks very good!
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Thanks, I think you’d enjoy it. It’s a fuss and mess) free method of cooking any fish.
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Sounds like a nice meal, adjunct or not. I’d use a thermometer with a probe (which also has a sharp beep when the target temperature is reached) to get the salmon perfect every time. I prefer 43 degrees for salmon, very buttery.
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I just wing it. Having said that I’m very fussy, but fortunately somewhere along the track I learned the knack of testing the doneness of meat and fish by touch. 😃
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