Salmon en papillote
Salmon en papillote is baked with its own steam, infused with lemon and dill. The tightly sealed packet retains the juices, while a small amount of crème fraîche added after cooking helps maintain the delicate texture of the fish.
How to make it
Prepared 0 of 6 steps
Check the fish
Preheat the oven to 190 °C. Divide the salmon into 4 portions of roughly equal thickness, remove any bones with tweezers and pat dry. Prepare 4 large enough sheets of parchment paper designed for baking.
Prepare the aromatic additions
Wash the lemon and slice it thinly, removing any seeds. Rinse the dill, dry it: half of it finely chop, the rest divide into small sprigs. Keep the crème fraîche chilled.
Serve
Brush a small amount of oil on one half of each sheet. Place some lemon and dill, then the salmon on top. Distribute the remaining oil, salt, and pepper, add the rest of the lemon slices and dill sprigs.
Seal the packets
Fold the parchment paper over the fish. Fold the edges tightly in overlapping folds from one end to the other, leaving space for steam inside. Transfer the packets onto a baking tray without piercing them.
Bake until cooked
Bake for 15–20 minutes depending on the thickness of the fillet. Carefully open one packet away from your face and check the center: the fish should be opaque, flake easily, and reach an internal temperature of 63 °C.
Serve with the sauce
Transfer the packets to plates and carefully open them, releasing the hot steam. Add a spoonful of crème fraîche and chopped dill. Drizzle the fish with reserved juices; potatoes or other vegetables are not included in this recipe.
Little hint
The size of the portions affects cooking time more than total weight. Fold the parchment tightly but leave an air pocket over the fish; foil is not needed here.
Frequently asked questions
What should I watch out for when cooking?
The size of the portions affects cooking time more than total weight. Fold the parchment tightly but leave an air pocket over the fish; foil is not needed here.
How should I prepare the ingredients?
Preheat the oven to 190 °C. Divide the salmon into 4 portions of roughly equal thickness, remove any bones with tweezers and pat dry. Prepare 4 large enough sheets of parchment paper designed for baking.
