Fish en papillote—fish (in this case, salmon) baked in parchment paper parcels—is a hands-off way to get tender, flaky fillets without fuss. The catch: While the texture is sublime, the flavor can be muted. This recipe keeps things simple but bold: Nestle skinless salmon fillets on a bed of thinly sliced fennel and asparagus, wrap in parchment on a sheet pan, and slide the whole thing into the oven. Right before serving, rip open the packets and douse the steamed salmon and vegetables with a punchy lemon-dill vinaigrette for a bright, spring-ready zing.
Salmon in parchment FAQ
- Do I need to oil the parchment? No, the steam plus a drizzle of oil over the fish prevents sticking.
- Can I use frozen salmon? Yes, but thaw the fillets overnight in the fridge and pat dry first. Frozen fish will steam unevenly and release extra moisture, making the parcels soggy.
- Can I use other fish? Any similarly sized fillets work: arctic char, trout, halibut, or whatever your fishmonger recommends. (No fishmonger? Check out the best places to buy seafood online.) If you can’t find skinless fillets, a thin spatula will easily separate the flesh from the skin after cooking—or eat it if you don’t mind flabby fish skin!
- Can I swap the vegetables? Trade the fennel and asparagus for zucchini, bell peppers, leeks, green beans, or any quick-cooking vegetables you like. Just slice everything thin so it cooks evenly with the fish.
- What should I serve with salmon in parchment? Crusty bread for sopping up the tangy vinaigrette, or spoon the contents of the parcel over pasta or mashed potatoes.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven and preheat to 350°. Finely grate zest from 1 medium lemon into a small bowl. Slice lemon in half; squeeze juice into bowl. Slice another 1 medium lemon in half and squeeze juice into same bowl. Set aside; discard spent lemons. Thickly slice remaining 1 medium lemon; remove seeds and discard.
Step 2
Lay out 4 large sheets of parchment paper on a surface. Evenly divide lemon slices, 2 small fennel bulbs (about 1 lb. total), trimmed, very thinly sliced, 1 lb. asparagus, trimmed, and four 6–8-oz. skinless salmon fillets among parchment. Drizzle each with extra-virgin olive oil and season generously with kosher salt and freshly ground pepper. Place another sheet of parchment on top of each, then fold edges together to form a packet (they don’t need to be airtight, just closed up enough to trap steam). Transfer packets to a large rimmed baking sheet (snuggle together if needed) and bake 30 minutes. (If salmon flesh flakes easily with a fork, they’re done.)
Step 3
Meanwhile, add 2 garlic cloves, finely grated, 1 Tbsp. Dijon mustard, 2 tsp. honey, ¼ cup plus 1 Tbsp. extra-virgin olive oil, and 2 Tbsp. finely chopped dill to reserved lemon juice mixture and vigorously whisk until vinaigrette is emulsified and thick; season with salt and pepper.
Step 4
Remove top sheets of parchment from packets and transfer salmon and vegetables to plates. Drizzle vinaigrette over and top with torn dill sprigs if desired.
