Juicy salmon fillets en papillote (parchment) with dill and tomatoes

When I get home from work, I have a small window to prepare and get dinner on the table. Cooking salmon en papillote (parchment paper) is an easy way to get juicy salmon on the table in less than 20 minutes including prep time. The dill, tomatoes and lemon zest is delicious with the salmon.

I encourage you to experiment with what you have at home. The key a great dish is to use vegetables that cook about the same amount of time as the fish, make sure it’s well seasoned and add a liquid…like soy sauce, lemon juice and/or wine. I have seen cooks use egg wash to seal the parchment paper and cut the paper into a heart shape, I found that it was not necessary to do both.

I know the other typical rule is to add one fish per parchment paper for presentation and cooking time, I also found that it was possible to cook 2 fillets in one parchment paper. This is an easy dinner where the parchment can be opened at the table. I prefer to take it out of the parchment so there’s more room on my plate for other items…I eat a lot!

Ingredients:
4 salmon fillets (no skin)-about 1 inch thick, 2 x 5 inches
Handful of dill-ripped in large pieces
2 small tomatoes-rough chop
Squeeze of lemon juice in each fillet
Pinch of salt and black pepper
Drizzle of olive oil on each fillet
Splash of white wine on each fillet
Green onions-ripped into large pieces
Butter (optional)- I didn’t use it

 Preparation work:

1. Cut the fish and vegetables according to instructions.

2. Fold a piece of parchment paper in half and cut a half circle. Make sure the fillet(s) will fit fully in the pocket when folded in half.

Cooking time:

1. Preheat the oven to 400 degrees F.

2. Place the fish in the folded parchment paper. Ideally there will be one fillet per parchment paper (I placed 2 in my example below). Drizzle the fish in olive oil and make sure both sides are dressed. Season with salt and pepper. Add the lemon zest and dill.

Preparing the fish

3. Add the tomatoes and add more dill and top with green onions. Before folding the parchment paper, add in the white wine. If you are using butter, I would add a dab to each fish at this stage.

4. I folded the paper and folded the edges to seal it. I placed the packages on an ungreased baking tray and cooked it for 10 minutes. I really dislike overcooked fish and this came out perfect, just done!

Almost ready for the oven

I was feeling like surf and turf and served the salmon with a steak and some leafy vegetables.

Salmon en papillote (In this case...taken out of the parchment paper before serving)

Enjoy!

 

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