Lemon Butter Salmon in Parchment Paper

Why You’ll Love This Recipe

This cooking method steams the salmon in its own juices, creating incredibly tender, flaky results without drying it out. The lemon butter adds richness while keeping the flavor bright and fresh. It’s perfect for a quick weeknight meal, yet elegant enough to serve guests. Best of all, you don’t need any fancy tools—just parchment paper and an oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets
• Fresh lemon slices
• Unsalted butter
• Garlic, minced
• Fresh herbs (such as dill, parsley, or thyme)
• Olive oil
• Salt
• Black pepper
• Parchment paper sheets

Directions

1. Preheat your oven to 400°F (200°C).
2. Cut large sheets of parchment paper—about 12×16 inches per salmon fillet.
3. Place each salmon fillet in the center of a parchment sheet.
4. Season the salmon with salt and pepper.
5. Top each fillet with minced garlic, lemon slices, a pat of butter, and a sprinkle of herbs.
6. Drizzle with a little olive oil.
7. Fold the parchment paper over the salmon and crimp the edges to seal completely, creating a packet.
8. Place the parchment packets on a baking sheet and bake for 12–15 minutes, depending on the thickness of the fillets.
9. Carefully open the parchment (watch for steam) and serve directly in the packet or transfer to a plate.

Servings and timing

This recipe serves 2 to 4 people and takes about 25 minutes total—10 minutes for prep and 12–15 minutes for baking.

Variations

• Add Vegetables: Include thinly sliced zucchini, asparagus, or cherry tomatoes in the packet for a full meal.
• Spicy Kick: Add red pepper flakes or a slice of jalapeño for some heat.
• Citrus Swap: Try orange or lime slices instead of lemon for a new twist.
• Herb Blend: Use a mix of herbs like tarragon, chives, and basil for a more complex flavor.
• Foil Instead of Parchment: You can use foil if parchment isn’t available, but parchment gives a more delicate steam.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the salmon in a covered dish and warm in the oven at 300°F for 8–10 minutes, or until heated through. Avoid microwaving to preserve texture and moisture.

FAQs

Can I prepare the parchment packets ahead of time?

Yes, you can assemble the packets a few hours in advance and refrigerate until ready to bake.

What type of salmon is best for this recipe?

Fresh, skinless fillets like Atlantic or sockeye salmon work best for even cooking and presentation.

Do I need to flip the salmon while it cooks?

No, the steam cooking inside the parchment evenly cooks the salmon without flipping.

Can I use dried herbs instead of fresh?

Yes, but use about half the amount since dried herbs are more concentrated.

How do I know the salmon is done?

The salmon is done when it flakes easily with a fork and is opaque in the center, or when it reaches 145°F (63°C) internally.

Can I add wine or broth to the parchment packet?

Yes, a splash of white wine or broth can enhance the steam and flavor, but be careful not to add too much liquid.

Is parchment paper safe in the oven?

Yes, parchment paper is designed for oven use and is safe at typical baking temperatures up to around 425°F.

What can I serve with lemon butter salmon?

Try serving it with rice, couscous, roasted potatoes, or a simple green salad.

Can I freeze cooked salmon in parchment paper?

It’s better to remove it from the parchment first. Wrap the cooked salmon in foil or airtight freezer bags and freeze for up to 2 months.

Can I use frozen salmon?

Yes, just thaw completely before assembling the parchment packets to ensure even cooking.

Conclusion

Lemon Butter Salmon in Parchment Paper is a beautifully simple and flavorful way to prepare salmon. With its elegant presentation, easy preparation, and vibrant, fresh flavors, it’s a reliable go-to for weeknight meals or special occasions. Enjoy tender, juicy salmon with practically no cleanup and maximum satisfaction.

Lemon Butter Salmon in Parchment Paper

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Lemon Butter Salmon in Parchment Paper (salmon en papillote) is a light, elegant dish where salmon is gently steamed with lemon, garlic, butter, and herbs inside parchment packets. The result is tender, moist, and flavorful salmon with minimal effort and cleanup.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Total Time: 25 minutes
• Yield: 2 to 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

• 2–4 salmon fillets
• 1 fresh lemon, thinly sliced
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp fresh herbs (dill, parsley, or thyme)
• 1 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• Parchment paper sheets (about 12×16 inches each)

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Instructions

1. Preheat oven to 400°F (200°C).
2. Cut large parchment paper sheets for each fillet.
3. Place salmon fillets in the center of each sheet and season with salt and pepper.
4. Top with garlic, lemon slices, butter, and herbs. Drizzle with olive oil.
5. Fold parchment over salmon and crimp edges to seal packets tightly.
6. Arrange packets on a baking sheet and bake for 12–15 minutes, depending on fillet thickness.
7. Carefully open packets (beware of steam) and serve directly in parchment or transfer to plates.

Notes

• Do not overfill packets—leave room for steam circulation.
• Add thin vegetables like zucchini or asparagus to make it a one-pan meal.
• Use foil if parchment isn’t available, though parchment steams more delicately.
• Parchment packets can be assembled a few hours ahead and refrigerated.
• A splash of white wine or broth in the packet enhances flavor.

Nutrition

• Serving Size: 1 fillet (with lemon butter)
• Calories: 320
• Sugar: 0g
• Sodium: 360mg
• Fat: 21g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 95mg