Salmon en Papillote with Citrus

Name: Salmon en Papillote with Citrus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 salmon fillets; 1 orange, sliced; 1 lemon, sliced; 1 lime, sliced; 1 tablespoon olive oil; Salt and pepper, to taste; Fresh herbs (e.g., dill or parsley), for garnish; 1 cup asparagus, trimmed; 1 small zucchini, thinly sliced; 1 bell pepper, sliced

Highlighted under: Global Flavors

I absolutely love making Salmon en Papillote with Citrus because it's not only a beautiful dish, but it's also impressively simple to prepare. Wrapping the salmon in parchment paper allows it to steam perfectly, locking in all those vibrant citrus flavors. This technique has elevated my weeknight dinners, giving us a restaurant-quality experience at home. I enjoy incorporating whatever citrus I have on hand, whether it's lemon, orange, or lime, to create a delightful symphony of flavors that pleases everyone's palate.

Created by

Rosie Mitchell

Last updated on 2026-01-07T11:13:13.124Z

When I first tried Salmon en Papillote, I was amazed at how succulent the fish turned out. The juices from the citrus created a lovely sauce that infused into the salmon, making each bite a burst of flavor. Over time, I've learned that the key to a successful en papillote dish is ensuring that none of the moisture escapes, so I fold the parchment carefully to create a tight seal.

Another tip I've discovered is to slice the vegetables thinly and place them beneath the salmon. This not only enhances the texture but also adds extra nutrients to the meal. The best part? Minimal cleanup afterward, leaving me time to enjoy dinner!

        Why You Will Love This Recipe
        Bright citrus flavors enhance the natural taste of salmon
Quick and easy preparation for a hassle-free dinner
Healthier cooking method with no added fats

      

Cooking Technique Insights

Cooking salmon en papillote is an excellent way to ensure moisture retention, creating a perfectly tender fillet. The key to this method is sealing the parchment well to create a steam pocket. This allows the fish to cook evenly without drying out. Be sure to crimp the edges tightly—if you notice steam escaping, it may lead to overcooked salmon on one side. If you're not comfortable with parchment, you can also use aluminum foil, but the presentation won't be quite as charming.

The vegetables you layer beneath the salmon absorb the citrus juices, resulting in a flavorful side dish. Asparagus, zucchini, and bell peppers are great choices due to their quick cooking times and complementary textures. If you're in a pinch, feel free to substitute the vegetables with any quick-cooking varieties like snap peas or broccoli, but keep in mind they may alter the flavor profile slightly.

Ingredient Substitutions

When making this dish, the type of citrus you use can drastically change the flavor. If you don’t have oranges or limes, grapefruits and tangerines can work just as beautifully. For a unique twist, try adding thin slices of ginger for some warmth or a splash of soy sauce to work with the citrus for an Asian flair. Just be cautious with the salt as soy sauce is quite salty on its own.

If you're looking for a lower-fat option, substitute the olive oil with a light spray of cooking spray or broth. This method will still provide moisture but with far fewer calories. Additionally, if you’d like to turn this into a one-pot meal, you might add cooked quinoa or couscous to the bottom of the parchment, absorbing the juices and adding a wholesome touch.

Storing and Reheating

Leftovers from Salmon en Papillote can be stored in an airtight container for up to three days in the refrigerator. The key to maintaining flavor and texture is to keep the salmon and vegetables slightly separated so they don't get overly soggy. When ready to reheat, the best method is to use an oven set to 350°F (175°C) for about 10 minutes. This will help retain the moisture without drying out the dish.

If you plan to use this recipe for meal prep, consider cooking multiple packets at once. After they cool, store them in separate containers, allowing for easy grab-and-go lunches throughout the week. Just remember to consume within three days for optimal freshness. When enjoyed cold, the flavors meld beautifully, making it an excellent option for salads or grain bowls.

Ingredients

For the Salmon

2 salmon fillets
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 tablespoon olive oil
Salt and pepper, to taste
Fresh herbs (e.g., dill or parsley), for garnish

For the Vegetables

1 cup asparagus, trimmed
1 small zucchini, thinly sliced
1 bell pepper, sliced

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare Parchment Paper

Cut two large pieces of parchment paper, about 12x16 inches each. Fold them in half to create a crease.

Arrange Ingredients

Open each piece of parchment and layer the vegetables on one side. Season with salt and pepper.

Add Salmon and Citrus

Place a salmon fillet on top of the vegetables. Drizzle with olive oil and season. Top with citrus slices and fresh herbs.

Seal the Parchment

Fold the parchment over the salmon and vegetables and crimp the edges tightly to seal in the juices.

Bake

Place the packages on a baking sheet and bake for about 20 minutes, until the salmon is cooked through and flakes easily.

Serve

Carefully cut open the parchment packages and serve directly, garnished with additional herbs if desired.

Pro Tips

For an extra layer of flavor, marinate the salmon in citrus juice for 30 minutes before cooking. You can also experiment with different herbs to customize the dish to your taste.

Serving Suggestions

For an elegant presentation, serve the salmon en papillote directly on the plate, allowing guests to unwrap their packages at the table. This not only adds to the visual appeal but also enhances the dining experience with the aromatic steam released. Pairing this dish with a light white wine, such as Sauvignon Blanc, can complement the citrus notes splendidly.

If you're looking to expand your meal, consider serving this dish with a side of couscous or a fresh garden salad. The brightness of the citrus pairs well with a light vinaigrette. Roasted potatoes or quinoa with fresh herbs can also balance the meal perfectly.

Flavor Enhancements

To elevate the taste even further, consider marinating the salmon for 30 minutes in a mixture of citrus juice and herbs before wrapping it. This will deepen the flavors, leading to a more robust bite. Adding garlic or shallots into the parchment can infuse additional savory notes, which can be a nice contrast to the brightness of the citrus.

Herbs play an essential role in this dish. While dill and parsley work wonders, experimenting with thyme or basil can introduce interesting flavor dimensions. Make sure to use fresh herbs for a more vibrant taste; dried herbs can be used but tend to be less aromatic.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely before cooking to ensure even cooking.

→ What if I don’t have parchment paper?

You can use aluminum foil as a substitute, but be cautious as it won’t create the same steam effect.

→ How can I tell when the salmon is done?

Salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).

→ Can I add other vegetables?

Absolutely! Feel free to include any vegetables you like, such as broccoli, carrots, or snap peas.