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    Salmon en Papillote

    Sep 29, 2022 · 18 Comments

    Jump to Recipe

    This post has been sponsored by Andria’s. All opinions expressed are my own.

    Today we’re preparing a familiar favorite – Salmon in Parchment, or “Salmon en Papillote.” This is a nearly foolproof way to ensure your salmon cooks up deliciously moist and lusciously flavorful.

    As a nice bonus, this is perhaps one of the simplest ways to prepare salmon.  Not only that, but it also allows you to get creative without breaking a sweat, or making the base recipe all that much more complicated.  Simply pack your seasonings or veggies into the packet, and cook.  It really is that simple.  We’ll be preparing today’s Salmon Packets with a little help from my new friends over at Andria’s Steak House, whose sauce really helped kick today’s recipe up a fair few notches – but more on that below.

    We’ll be pairing today’s salmon with Green Beans in Parchment, prepped with Andria’s Steakhouse Salad Dressing.  The addition of almonds gives the green beans a nice bit of texture.  The almonds’ mild sweetness contrasts beautifully with the roasted garlic that we’ll be cooking the green beans with.

    Now, without further delay, let’s make some Salmon in Parchment (Salmon en Papillote).

    .

    Ingredient Checklist and Notes

    • Salt.  I’m using regular table/cooking salt.  However, if you want to splurge, feel free to use as the gourmet salt of your choice.
    • Black Pepper. Pre-ground or cracked pepper is really all you need for today’s recipe.  However, cracked or fresh ground ‘will’ make a noticeable difference for the salmon, if you feel like taking things up an extra notch.
    • Green Beans.  Plain string beans, which we’re using as the side to the salmon.  For a more comprehensive overview, check out my Warm Green Bean Salad.
    • Andria’s Brush-On Steak Sauce.  Put simply, Andria’s promises that their brush-on steak sauce is versatile, and I think today’s delicious salmon proves just how versatile it really is.  Their sauce features just the right amount of thickness, and is flavored by things like onions and parsnips, along with turnips, carrots, and parsley. The end result is a sauce that’s flavorful, pungent and vegetal, and just a touch sweet.  The key word here, in my opinion, is ‘balance.’  While this sauce is obviously most at home on steak, beef roasts, or pork shoulders, I think it pairs just as well on fatty fish, such as salmon, or shark steaks.  I could also see pan frying tofu in it, or brushing it on fried chicken.
    • Andria’s Salad Dressing.  This is a rice vinegar-based dressing, featuring things like molasses, Worcestershire Sauce, garlic and tamarind.  The end result is a light yet flavorful dressing that’s neither ‘barely there’ nor ‘overpowering.’  Here again, as with the steak sauce, the key is balance.  This would pair great over your favorite salad greens, or to add a nice dash of flavor to warmed vegies, as we’re doing today.  Conversely, it would also pair deliciously over potatoes or potato salad.
    • Almonds. Walnuts, almonds, even pecans will work perfectly here. The nuttiness gives a nice balance to the flavors of the dish while adding extra texture to the string beans as well.
    • Grape Tomatoes.  Simply my preference.  You can slice up regular tomatoes, and those will work just as well.
    • Olive Oil.  I’m going to recommend you use a decent olive oil for this recipe, simply because we’re cooking the fish in it, and as such it will seep into the fish, effecting the flavor.
    • Chives.  These are being used simply as garnish.
    • Salmon.  The ‘meat’ of today’s recipe.  I’m using fresh, wild caught salmon, and removed the skin myself.  However, feel free to leave the skin on – this is purely a matter of preference.  For tips on buying the best salmon possible, see below.

    Selecting Quality Salmon – Both Easier, and Harder, Than you Might Expect

    • Fresh vs Frozen – A Difference Without a Distinction.  Unless you’re buying your salmon (or any fish) directly – as in directly off the fishing boat or pier – you are buying frozen fish…or at least fish that ‘was’ frozen before your fishmonger defrosted it for display.  According to the National Fisheries Institute, some 85% of all commercially available fish has been frozen at some point on its journey to market.  This is a good thing, and the quicker the fish was frozen after being caught, and the longer it remained frozen before finding its way to the display case of your local market the better.
    • 2) Don’t question your fishmonger.  It’s pointless.  Asking your fishmonger if the fish on display is ‘fresh’ is likely pointless.  First off, it’s all been frozen and defrosted anyway, as the link above shows.  Second, if you have an honest fishmonger, he or she won’t be displaying low quality fish to begin with.  Third, if you have a dishonest, lazy, or inept fishmonger, they’ll likely assure you the fish is good even if it isn’t.  Instead, find a market that you trust to display good fish.  If you really must inquire about the quality of the fish, ask for fish that has ‘never’ been defrosted.  Conversely, let’s learn how to tell if the fish is ‘good’ or ‘fresh’ or ‘not’ on our own, which brings us to my next point…
    • 3) Moistness and Plumpness.  Fish dries out rapidly as it decays, and this is especially true of fattier fish such as salmon.  As such, look for fish that appears plump and moist, rather than dried and deflated.  This moistness is also a great indicator of how well the fish was handled, as handling the fish roughly will cause the moisture to leak out, as well as cause indentations or bruising. 
    • 4) Vibrancy.  Avoid fish that looks grey or dull in color.  Colorful fish, such as salmon, should be richly colored.  White bodied fish, such as certain species of shark, should be clear, flawless white.  Avoid fish with browning edges, or splotches, as this is evidence of decay and/or poor handling.
    • 5) Farmed vs Wild – It Depends.  Wild is ‘generally’ better, let’s get that out of the way.   However, this is only because it can be ‘very’ tricky and time-consuming (if not outright impossible) to find out where your local fishmonger or supermarket is sourcing their farmed fish.  That said, responsibly farmed fish ‘does’ exist, and ‘can’ be a low-cost, sustainable alternative to wild caught fish.  So, until there are either tighter regulations around fish farms, or until it becomes easier to find out where your local market is sourcing their fish, we’re going to suggest buying wild.
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    Salmon en Papillote

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    ★★★★★

    5 from 11 reviews

    • Author: Living the Gourmet
    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour
    • Yield: 4 servings 1x
    • Category: Main Dish

    Ingredients

    Units Scale
    • 2 lbs. fresh salmon, skin removed & slices into equal portions
    • Olive oil, for drizzling
    • Salt & Pepper to taste
    • Andria’s Steak Sauce, for brushing
    • 1 small sweet onion, thinly sliced
    • 4 cloves garlic, crushed and minced
    • 1/4 cup fresh parsley, chopped
    • 1/2 cup grape tomatoes
    • Chives, chopped for garnish
    • 1 lb. green beans
    • 1/4 cup chopped almonds
    • 2 tablespoons Andria’s House Salad Dressing

    Instructions

    • Preheat oven to 375 degrees F.
    • Drizzle salmon fillets with olive oil and season with salt and pepper.
    • Take a sheet of parchment paper (12 x 16) and fold in half.
    • Place the salmon fillet above the folded line.  Brush with Andria’s Steakhouse Sauce, then top with onions, garlic, parsley, and tomatoes.
    • Fold the parchment over and tightly roll them, folding as you go, until you reach the fish.  Then roll and crimp the top and bottom ends.  Place on a baking sheet and bake for 40 minutes.
    • For the green bean packets, place a serving size of green beans above the folded line. Drizzle with olive oil and sprinkle with salt and pepper.  Top with remaining onion slices and garlic.  Fold the parchment as described above.  Bake for 30 minutes.
    • Before serving, top the string beans with chopped almonds and Andria’s House Dressing.  Place alongside the salmon and enjoy!

    Keywords: salmon, salmon packets, seafood, healthy

    Did you make this recipe?

    Tag @LTGfood on Instagram and hashtag it #LTGfood

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    Reader Interactions

    Comments

    1. Beth says

      29/09/2022 at 7:17 pm

      This recipe is the trifecta! It’s easy, delicious, and healthy. I’m sold!

      ★★★★★

      Reply
    2. Indrani says

      30/09/2022 at 1:27 am

      I love salmon dish, and I like how included the greens in this. Makes a wholesome dish.

      Reply
    3. Samantha Donnelly says

      30/09/2022 at 6:50 am

      I do not eat salmon, but my daughter does and I am always stuck with how to cook it. Will be trying this for her especially as we have all the ingredients

      Reply
    4. Interior Design Styles says

      30/09/2022 at 4:51 pm

      omg this looks DELICIOUS!!! The sauce, the salmon, the veggies…Everything looks so good! I can’t wait to make your recipe.

      ★★★★★

      Reply
    5. Marysa says

      01/10/2022 at 1:42 pm

      This is an interesting cooking technique, with the parchment paper. Sounds like a delicious combination of flavors!

      Reply
    6. Yeah Lifestyle says

      01/10/2022 at 4:08 pm

      I often try to look for different recipes to cook salmon and your Salmon en papillote recipe looks absolutely delicious! I can’t wait to try Andria’s Steak Sauce

      ★★★★★

      Reply
    7. DAVID J MYERS says

      01/10/2022 at 8:21 pm

      Catherine, We both like salmon and we order it when were out quite frequently. I’ve only had ‘en Papillote’ once and it was Pompano en Papillote at Antoine’s in New Orleans. Yum! Take Care, Big Daddy Dave

      Reply
    8. Laura says

      03/10/2022 at 3:49 am

      We love salmon! This is a really great way to cook it as well.

      Reply
    9. Gloria says

      03/10/2022 at 2:17 pm

      We love salmon. What a great way to prepare it. Perfect for entertaining.

      ★★★★★

      Reply
    10. Marta says

      03/10/2022 at 4:32 pm

      This was a delicious walk down memory lane. I haven’t made salmon en papillote since culinary school and your recipe made it as good as I remember it.

      ★★★★★

      Reply
    11. Ann says

      03/10/2022 at 6:25 pm

      I love eating salmon, but rarely make it for a meal. I love how simple your recipe seems. I will have to get this one a try!

      ★★★★★

      Reply
    12. Bernice says

      04/10/2022 at 2:00 am

      You know, I’ve always thought I should give this method of cooking fish a try but the flavours always looked kind of unappetizing to me. I like the way you’ve done it here with the sauce, beans, and tomatoes. So many useful tips too. Thanks for the great recipe.

      Reply
    13. Jamie says

      06/10/2022 at 12:37 pm

      Another awesome recipe dish for our favorite Salmon! This looks so yummy! The juiciness makes it so tempting! Loved it!

      ★★★★★

      Reply
    14. Linda says

      07/10/2022 at 3:33 pm

      This was a delicious and super easy way to serve salmon. I love that the veggie and fish are cooked together for easy cleanup. It’s perfect for busy weeknights.

      ★★★★★

      Reply
    15. veenaazmanov says

      07/10/2022 at 7:28 pm

      Salmon is my favorite and I love the drizzle of this yummy sauce. Perfect toppings for a complete meal too. Looks mouth melting delicious.

      ★★★★★

      Reply
    16. Maggie says

      09/10/2022 at 2:44 pm

      Easy and delicious. We loved it so much. I served it with a salad. Can’t wait to make it again.

      ★★★★★

      Reply
    17. Erin says

      09/10/2022 at 5:55 pm

      Now I’m craving salmon! This looks fantastic and I’m intrigued by the almonds in there. It sounds wonderful!

      ★★★★★

      Reply
    18. Moop Brown says

      10/10/2022 at 6:39 am

      This meal looks incredibly tasty and flavorful and the salmon looks so tender. Looking forward to trying it

      Reply

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