Lemon Butter Salmon in Parchment Paper
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.
- 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)
Instructions
- Preheat oven to 400°F (200°C).
- Cut large parchment paper sheets for each fillet.
- Place salmon fillets in the center of each sheet and season with salt and pepper.
- Top with garlic, lemon slices, butter, and herbs. Drizzle with olive oil.
- Fold parchment over salmon and crimp edges to seal packets tightly.
- Arrange packets on a baking sheet and bake for 12–15 minutes, depending on fillet thickness.
- 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
