At a glance
This elegant dish comes together quickly as you wrap salmon fillets with fresh vegetables and herbs in a sealed paper parcel, then pop them in the oven for about 18 minutes. The beauty of cooking en papillote is that the fish steams gently inside its parcel, staying incredibly juicy and tender while trapping all the aromatic flavors inside. The trickiest part is sealing those parcels properly so nothing escapes during baking.
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Two ways to wrap it
You can use either baking paper or foil. The results were similar, but I liked the look of the baking paper parcel better — and that matters too. The main thing is to fold the parcel over thoroughly so it seals well and neither the aroma nor the juices can escape.
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The filling
The papillote always starts with the fish, which we salt and season with herbs. We then add vegetables, cheese, or perhaps a little sauce or cream. At the end of the recipe you'll find all the variations worth trying.
For this step
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Baking temperature
Bake the finished parcels in an oven preheated to 200°C for approximately 15 to 20 minutes. It also depends on the size of the fish you're preparing — thicker fillets will naturally need a little longer.
