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
Ingredients
3
medium lemons
2
small fennel bulbs (about 1 lb. total), trimmed, very thinly sliced
1
lb. asparagus, trimmed
4
6–8-oz. skinless salmon fillets
¼
cup plus 1 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
2
garlic cloves, finely grated
1
Tbsp. Dijon mustard
2
tsp. honey
2
Tbsp. finely chopped dill; plus torn sprigs for serving
(optional)
Need to make a substitution?
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.
