Salmon En Papillote

Salmon En Papillote

Salmon cooked in paper? Mais oui! This French method keeps fish ultra-moist, and perfectly steams vegetables too.

Prep Time



Total Time






Parchment paper or heavy-duty foil
teaspoons olive oil
medium potatoes, thinly sliced
teaspoon salt
teaspoon pepper
lb. salmon fillets, cut into 4 pieces
cup julienne-cut (2x1/8x1/8-inch) carrots
medium tomatoes, seeded, diced
sprigs of fresh herbs (such as dill, oregano or basil)
  1. Heat oven to 400°F. Cut four 15-inch rounds of parchment paper. Fold each in half; unfold. Lightly brush 1/2 teaspoon oil onto each parchment round to within 1 inch of edge.
  2. Arrange potato slices evenly on half of each parchment round. Sprinkle with half of the salt and pepper. Top each with salmon; sprinkle with remaining salt and pepper. Top each with carrots, tomatoes and 2 herb sprigs.
  3. To seal each packet, fold untopped side of parchment round over topped side. Fold open edge over several times, folding and twisting until packet is completely sealed. Place packets on ungreased cookie sheet.
  4. Bake at 400°F. for 15 to 20 minutes, depending on thickness of fillets. Carefully unwrap 1 packet to check if fish flakes easily with fork; re-wrap and continue baking if not done.
  5. Remove packets from oven; let stand 5 minutes before serving. Place packets on individual serving plates. Cut X-shaped slit in top of each packet; carefully tear back paper to serve.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
En papillote is French for "in a paper case," an easy cooking technique that makes an attractive presentation. Since all of the fish's natural juices are locked within the package, moistness is guaranteed. Take these packages of cooked salmon directly to the table. Parchment paper is available at most supermarkets. In a pinch, aluminum foil can replace the parchment.
Ingredient Substitution
Use 16 baby carrots in place of the julienne-cut carrots. Cut into thin strips.
Kitchen Tip
The paper packet fills with steam during baking so you must crimp tightly or steam will escape. Do not open the packet until you're ready to check the salmon for doneness.

Nutrition Information:

1 Serving (1/4 of Recipe)
  • Calories 250
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 2g,),
  • Cholesterol 75mg;
  • Sodium 380mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 26g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 3 Lean Meat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.