Updated: Jan 12
There’s nothing easier than cooking salmon in a parchment paper pouch. In French, this dish is called saumon en papillote. Sounds fancy!
Basically, you’re steaming and baking fish at the same time. Steam is trapped in an envelope, keeping the fish moist. This cooking method has the added benefit of minimal cleaning!
Using a piece of parchment paper, simply fold it into an envelope like folding origami. You can cook any kind of fish using this method. You just have to adjust the cooking time depending on the thickness of the fish.
The best tip is to use fresh fish or, if you must, a good quality frozen fillet that is completely thawed. Use any seasonings and ingredients available at home; soya sauce, fish sauce, tomatoes, asparagus tips, herbs like dill, thyme and rosemary are all good for this recipe.
If you use vegetables with a tougher texture (brussels sprouts or potatoes), pre-boil them first. If you use a thin piece of fish, slice the vegetables thinly and reduce the cooking time.
1 piece of fresh salmon about 5 oz
1/2 a zucchini, sliced
some diced ginger
some diced garlic
some diced spring onion
salt and pepper
1 big piece of parchment paper (I don't think aluminum foil works, you can try)
Preheat oven at 400 F
Arrange zucchini slices in the upper-mid section of a big piece of parchment paper, sprinkle with olive oil, salt and pepper
Layer salmon on top, sprinkle with salt and pepper
Put ginger, garlic, spring onion on top. Add some more olive oil
Fold the parchment paper and fold the corner into a triangle, working in a moon shape until the end. Seal the edges of the paper tightly
Bake for 15 mins and let the envelope rest for 5 mins
This cooking method is super easy but I have to be absolutely honest that even though the salmon comes out great, I prefer pan frying salmon as it's more flavorful with the added touch of crispiness.