This salmon en papillote–or salmon in parchment paper–may look fancy, but it’s a healthy and easy sheet pan dinner that’s ready in 20 minutes! Salmon, baby potatoes, and asparagus bake together with bright, assertive Greek flavors until everything is tender and aromatic. Light, fresh, and wholly satisfying!
There are so many ways to prepare and cook salmon, from poached to grilled to broiled. This method of cooking omega-rich salmon en papillote is arguably the most fool-proof method of all!
The parchment paper traps the steam, gently cooking the fish so it stays juicy, moist, and very flavorful. As an added bonus, cleanup is super easy and there are no lingering unpleasant smells in your kitchen.
A combination of pungent dried Greek oregano, zesty lemon, and grassy fresh dill infuse the delicate flavor of the salmon, which is surrounded by asparagus and baby potato slices. This simple recipe is great for a busy weeknight when you’re short on time but want a healthy and nutritious meal.
Table of Contents
- Ingredients and Substitutions for Greek-Style Salmon en Papillote
- Best Salmon for Salmon En Papillote
- How to Make Greek-Style Salmon en Papillote
- How to Fold Parchment Paper
- Tips For Cooking Salmon en Papillote
- What to Serve with Salmon in Parchment Paper
- Salmon in Parchment Paper (Salmon en Papillote) Recipe
Ingredients and Substitutions for Greek-Style Salmon en Papillote
Though this salmon in parchment paper has a quintessential Greek flavor, the ingredients are all easy to find (and you likely have most of them on hand). You’ll need:
- Salmon: I like center cut pieces because they tend to have even thickness throughout. Or substitute with thick white fish filets, such as cod.
- Asparagus: Perfectly sweet and delicate when it’s in season, but sliced zucchini or shaved fennel would also be great in this recipe if you cannot find asparagus.
- Baby potatoes: You can keep the skin on or off if you prefer, but slice them very thinly so they cook evenly. Any small potato variety will work.
- Fresh dill: Pairs so well with the fish and the potatoes, but can be substituted with chives or your favorite fresh tender herbs, like parsley, basil, or cilantro.
- Seasoning and aromatics: Salt, freshly cracked black pepper, and good-quality dried Greek oregano.
- Olive Oil: Extra virgin olive oil marinates the salmon, enriching it and infusing it with flavor. A high-quality oil is essential—check out our guide to Cooking with Olive Oil for more information, and order our Mediterranean-style olive oils at our shop.
- Lemon: The zest of one lemon and slices of a second put the finishing touches on this dish.
Best Salmon for Salmon En Papillote
Cooking salmon in parchment paper is essentially fail-proof, but for best results follow these simple tips:
- Thickness: Choose filets with the same thickness, preferably from the thickest part of the fish, for even baking. Avoid the thinner parts of the fish that cook too quickly
- Skinless: Salmon skin can be delicious when salmon is seared or baked at high temperatures, as intense heat results in crispy skin. When salmon is steamed as in this recipe, however, I prefer to remove the skin because it is soft and chewy.
- How to remove the skin: You can slice the skin off with a sharp knife, ask your fishmonger to do so for you, or cook it with the skin on, then peel it off just before serving.
How to Make Greek-Style Salmon en Papillote
This salmon en papillote recipe is quick, but you could easily go one step further and assemble the bundles before you leave for work and refrigerate them. When you return at the end of the day, just pop them in the oven.
- Get ready. Preheat your oven to 425°F.
- Season the salmon. Pat 4 salmon filets dry with paper towels and place in a medium bowl. Season with ½ teaspoon dried oregano, zest of one lemon, and a good pinch or two of salt and pepper. Drizzle with ¼ cup olive oil and mix everything gently to combine. Set the bowl aside.
- Build a bed for the salmon. Slice the zested lemon into thin rounds. Place a 12x16-inch piece of parchment paper on a clean surface with the widest side in front of you. Fold it in half vertically then open it again. Place ¼ of the sliced potatoes on one of the halves. Top the potatoes with 5 trimmed asparagus spears and sprinkle the vegetables with salt and pepper.
- Assemble the bundles. Top with the salmon, then place three thin slices of lemon on top of the salmon.
- Fold the bundles. Fold the second half of the parchment paper over the fish and vegetables. Repeat with the three remaining 12”x16” sheets of parchment paper for four “bundles” in total.
- Seal the parchment paper bundles. Bring the edges together and then fold and crimp them, tucking the last fold under the packet, to completely enclose the packet. Do not fold too tightly, as the steam and the heat need some space to expand (more tips below).
- Bake the bundles. Place the 4 parchment paper bundles on an ungreased rimmed baking sheet and place in the preheated oven. Bake for about 15 minutes; the total time will depend on the thickness of the salmon. At 15 minutes, the fish should be flakey and opaque.
- Allow it to rest. Remove the baking sheet from the oven and allow the pouches to sit on the countertop for about 4 to 5 minutes. With a knife, pierce the center of each parchment paper and carefully open it up slowly in case there is steam.
- Serve. With a spatula, transfer each bundle to plates, drizzle with some more olive oil, and top with a sprinkle of fresh dill. Serve at once.
How to Fold Parchment Paper
A good seal will trap the steam and keep your salmon from drying out. Here’s how to do the en papillote fold like a pro!
- Make one packet at a time for each salmon filet. Start with a large piece of parchment paper, with the widest side of it placed in front of you. Fold it in half vertically and open it again.
- Arrange the salmon filet and ¼ of the vegetables on half of the paper.
- Fold the second half over the stacked vegetables and salmon. Bring the two sides of parchment together. Working from one end, begin to fold tightly the open edge of the paper, creating small overlapping pleats.
- Continue making small folds and pleats to create a sealed pouch.
- Use a spatula to transfer the packet to a baking sheet and bake.
Tips For Cooking Salmon en Papillote
The trickiest part about cooking salmon in parchment paper is that you can’t take a peek. Here are some of tips to ensure it comes out perfectly nonetheless:
- When is it done? The rule of thumb is 10 minutes baking time for thin filets of fish with no vegetables, or about 15 minutes for thicker filets (about 1-inch or more) with softer vegetables. You can try giving the salmon a squeeze while it’s still wrapped–you should feel it’s very tender and flaking, without the tough resistance that it has if it’s still raw in the center.
- Seal it well: make sure you secure the parchment paper bundles well so the steam and all the juices do not escape. We want to have tightly sealed packages. When we see the parchment paper all puffed up in the oven, this is a sign that the bundles were properly folded and sealed!
- Allow to rest: the parchment paper will puff up in the oven as it cooks, if it is sealed well. It will also deflate as soon as it is out of the oven. Do not open the packages right away. Allow them to sit for a few minutes before serving.
- Serving: You can unwrap the fish bundles and serve them on individual plates, making sure you pour any juices in the pouches back over the salmon. You can also serve the whole bundle, transferring carefully each one to dinner plates and allow each person to open their own.
What to Serve with Salmon in Parchment Paper
You have the protein and veggies covered, so go for something fresh and something comforting with heft. A fresh Greek Salad would be a lovely crisp complement to the tender salmon, and Greek Lemon Rice would round out the meal nicely.
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Salmon in Parchment Paper (Salmon en Papillote)
Ingredients
- 4 (5-ounce) skinless center-cut salmon filets
- ½ teaspoon dried oregano
- 1 medium lemon, zested, then sliced into thin rounds
- Kosher salt
- Freshly ground black pepper
- ¼ cup extra virgin olive oil, plus more for serving
- 4 small baby potatoes with their skins (yellow or red), sliced very thinly (to ⅛-inch)
- 20 thin asparagus spears, trimmed
- Chopped fresh dill, for garnish
Instructions
- Get ready. Preheat the oven to 425°F.
- Season the salmon. Pat dry the salmon pieces and place them in a medium bowl. Season with the dried oregano, lemon zest, and a good pinch or two of salt and pepper. Drizzle with the olive oil and mix everything gently to combine. Set the bowl aside.
- Assemble the bundles. Place a 12x16-inch piece of parchment paper on a clean surface with the widest side in front of you. Fold it in half vertically then open it again. Place ¼ of the sliced potatoes on one of the halves. Top the potatoes with 5 asparagus spears and sprinkle the vegetables with salt and pepper. Top with the salmon, then place three thin slices of lemon on top of the salmon and fold the second half of the parchment paper over the fish and vegetables. Repeat with the three remaining 12”x16” sheets of parchment paper for four “bundles” in total.
- Seal the parchment paper bundles. Bring the edges together and then fold and crimp them, tucking the last fold under the packet, to completely enclose the packet. Do not fold too tightly, as the steam and the heat need some space to expand.
- Bake the bundles. Place the 4 parchment paper bundles on an ungreased rimmed baking sheet and place in the preheated oven. Bake for about 15 minutes; the total time will depend on the thickness of the salmon. At 15 minutes, the fish should be flakey and opaque.
- Allow it to rest. Remove the baking sheet from the oven and allow the pouches to sit on the countertop for about 4 to 5 minutes. With a knife, pierce the center of each parchment paper and carefully open it up slowly in case there is steam.
- Serve. With a spatula, transfer each bundle to plates, drizzle with some more olive oil and top with a sprinkle of fresh dill. Serve at once.
Notes
- Storage: Allow the salmon and the vegetables to cool completely then transfer to an airtight container. Store in the refrigerator for up to three days.
- Choose a thick, center-cut piece of salmon if you can, as the even thickness will ensure it stays juicy throughout.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.