Salmon En Papillote

I know some of you are getting ready to close this blog posting because anything French must be hard to prepare.  Please read on, I promise this recipe is simple and delicious!

En Papillote (French for “in parchment”) is simply a method of cooking in which the food is put into a folded pouch and then baked. The pouch is typically made from parchment paper, but for this recipe we’ll keep it simple and use aluminum foil. The best part of cooking En Papillote is that the pouch holds in the moisture to gently steam the food being prepared.   This technique can be used to cook fish, but boneless skinless chicken breasts work well using this method too. Remember if you are cooking chicken the cooking time will be extended.


Preheat oven to 425 degrees F.
Place each salmon fillet on a piece of aluminum foil.
Drizzle Extra Virgin Olive Oil on each fillet.
Season the fillet with sea salt, and freshly ground pepper.
Place fresh herbs of choice on the fillet (rosemary, thyme, dill, etc.)
Squeeze fresh lemon juice on the fish and herbs.
Place a slice or two of lemon on the salmon.

Make your En Papillote by forming a pouch around the salmon making sure it is tightly sealed.  Leave at least 2 inches of space above the fillet so that steam will form in the packet while baking.

Place fillets on baking sheet being careful not to overcrowd them
Bake 10-12 minutes.
Carefully open the salmon packet and plate each portion using a spatula
Voila, Salmon En Papillote!

 NOTE:  Yesterday was hectic, and I had an appointment late in the afternoon.  To save time I whipped up all my fresh herbs, a few tomatoes, and olive oil in the Cuisinart to make a mock pesto that covered my salmon.  When dinner time arrived I simply pulled my prepared Salmon En Papillote from the refrigerator, let it sit on the baking sheet for approximately 20 minutes, and baked it per the instructions above (12 minutes @ 425 degrees).

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