At a glance
You're steaming salmon in a parchment parcel to lock in all those delicious juices and keep the fish perfectly moist and tender. The prep is quick, but nailing the fold on your parcel matters—it needs to seal tight so the steam can do its thing. Popping it in the oven for about 15-20 minutes is all it takes for a restaurant-worthy dish.
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Two ways to wrap it
You can use either baking paper or foil. The results were similar, but I preferred how the baking paper parcel looked — and that matters too. The main thing is to fold the parcel tightly so it seals well, keeping both the aroma and the juices locked inside.
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The filling
Inside the papillote, we always wrap the fish first, seasoning it with salt and herbs. Then we add vegetables, cheese, or perhaps a little sauce or cream. At the end of the recipe you'll find all the combinations worth trying.
For this step
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Baking temperature
Bake the finished parcels in an oven preheated to 200 °C for about 15 to 20 minutes. This also depends on the size of the fish you're preparing — thicker fillets will naturally need a bit longer.
How it went
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