Salmon en Papillote (Salmon Baked in Parchment)

Salmon en Papillote (salmon baked in parchment) is a nod to my culinary school days. I had not seen this cooking technique before and was so wowed by the presentation that on my first school break I went home and made it for my parents. It is surprisingly easy to make and is a great way to preserve the delicate flavor of the salmon by steaming it in parchment paper. In this recipe I used the anise flavors of fennel, tarragon, and the option of Pernod because they pair very nicely with an oily fish like salmon.

COOKING EN PAPILLOTE

Cooking en papillote—literally “in paper”—is a classic French method with roots in 19th-century restaurant kitchens, though the idea of wrapping food to steam in its own juices is much older and appears in many cuisines. The technique is simple: ingredients are sealed in a parchment packet and baked. As the moisture inside heats, steam inflates the parcel like a small balloon. The parchment creates a moist microclimate that keeps delicate proteins tender, while concentrating aromas that are released at the table when the paper is torn open. Because everything is enclosed, the small amount of liquid that had been added—lemon juice, olive oil, a bit of stock—turns into a quick sauce. Portions are neat and consistent and cleanup is minimal. 

Salmon is an ideal candidate for this method. It cooks quickly, and its natural fats baste the flesh as the packet steams, giving a moist, silky texture from edge to center. Home cooks appreciate en papillote for its reliability. A hot oven—about 200–220°C (400–425°F)—and 10–15 minutes for a standard fillet usually does the job, depending on thickness; the packet should be puffed and the salmon should flake easily with a fork, or register about 52–54°C (125–130°F) in the center for medium.

HOW TO SERVE

Salmon en Papillote makes a lovely presentation on a platter or individual plates. While you can present the parcels slit open, some of the juices may be lost onto the plate. Better to garnish the platter or plates as you wish and present the closed packets.When the parcels are opened at the table they will release a cloud of scented steam and a ready-made sauce. It’s weeknight-friendly, company-worthy, and gentle on the fish—exactly what salmon needs to shine without fuss.

1. 1. Preheat oven to 200°C (400°F). Place salmon fillets on a plate and season with olive oil and salt and pepper.

2. Place parchment on work surface, and fold in half to mark the center, then unfold.

3. Place sliced fennel on the fold line in the center of the parchment about the same size as the salmon filets. Top with sliced shallots, then place 3 half-slices of lemon over the shallots in a row. On each side of the fennel, shallot, and lemon, place 1 broccoli rabe stalk and 3–4 asparagus stalks, with the julienned carrots on each side as well. Place the salmon fillet over the lemon slices in the center. Sprinkle each fillet with butter, chopped tarragon, garlic, and lemon zest. If desired, sprinkle with ¼ teaspoon Pernod to boost the anise flavor.

4. Pull the ends of the parchment paper up and roll them down together until reaching the top of the salmon. Twist each end of the parchment paper together and tie with butcher’s string. Follow the same steps for the second fillet and place the pouches on a sheet pan. Bake until the packets are puffed and a thermometer inserted into the thickest part of the salmon registers 52–54°C (125–130°F), 25-30 minutes.  Remove from oven and arrange the packets on a platter or individual plates. Slice the bags open to serve.