Fish en papillote—fish (in this case, salmon) baked in parchment paper parcels—is a hands-off way to get tender, flaky fillets without fuss. The catch: While the texture is sublime, the flavor can be muted. This recipe keeps things simple but bold: Nestle skinless salmon fillets on a bed of thinly sliced fennel and asparagus, wrap in parchment on a sheet pan, and slide the whole thing into the oven. Right before serving, rip open the packets and douse the steamed salmon and vegetables with a punchy lemon-dill vinaigrette for a bright, spring-ready zing.
Salmon in parchment FAQ
- Do I need to oil the parchment? No, the steam plus a drizzle of oil over the fish prevents sticking.
- Can I use frozen salmon? Yes, but thaw the fillets overnight in the fridge and pat dry first. Frozen fish will steam unevenly and release extra moisture, making the parcels soggy.
- Can I use other fish? Any similarly sized fillets work: arctic char, trout, halibut, or whatever your fishmonger recommends. (No fishmonger? Check out the best places to buy seafood online.) If you can’t find skinless fillets, a thin spatula will easily separate the flesh from the skin after cooking—or eat it if you don’t mind flabby fish skin!
- Can I swap the vegetables? Trade the fennel and asparagus for zucchini, bell peppers, leeks, green beans, or any quick-cooking vegetables you like. Just slice everything thin so it cooks evenly with the fish.
- What should I serve with salmon in parchment? Crusty bread for sopping up the tangy vinaigrette, or spoon the contents of the parcel over pasta or mashed potatoes.
