Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

There's something upscale about salmon cooked en papillote. Don't be afraid to use another type of fish either.

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Recipe Summary test

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Place each salmon fillet in the center of a parchment paper sheet. Season with salt and pepper and drizzle with melted butter. Arrange oregano and lemon slices down the length of each fillet.

  • Lift the parchment paper on 2 opposite sides to meet in the middle above the salmon. Tightly fold down paper until it reaches salmon, crimping to seal. Roll up and crimp the ends to seal. Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like. Place the packets on a rimmed baking sheet.

  • Roast in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully open packets and transfer salmon to serving plates.

Nutrition Facts

226 calories; protein 25g; carbohydrates 6g; fat 12.6g; cholesterol 65.7mg; sodium 167mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/20/2021
Have made this several times, maybe substituting rosemary sprig if I don’t have fresh oregano. Has always turned out great, with an adjustment on time if fillets are smaller. I love that I don’t have to remember to thaw the salmon! Read More